Ingredients

Green Simla Mirch – 2
Cooking Oil – one spoon

For the stuffing

Paneer – 100 gm
Frozen Peas (soaked in water for 5 minutes) – one small bowl
Ginger grated – one spoon
Salt to taste
Coriander Leaves cut
Green Chilies one cut in small pieces

Method

Grate the paneer.

Add paneer, peas, grated ginger, coriander and salt and mix together. Keep aside.

Take simla mirch, remove the top with a knife so as to make an opening in it. Fill it
with half the mixture. Repeat for the other mirch too.

Now take a baking tray, place some oil around the mirch using your fingers and keep
in the baking tray.

Bake at 350 degree for approx. 40 minutes.

Remove and cut the mirchies in two along the length. Spread coriander on top and
serve with parathas.

Ingredients

paneer cubes – 20 pcs
potato pcs in cubes – 2 cups
tomato chopped – 1 cup
onion-garlic paste – 2 tsp
red chili powder – 2 tsp
jeera -coriander powder – 2 tsp
garam masala powder – 2 tsp
lemon juice – 1/4 cup
fresh coriander chop – 1/4 cup
whole jeera – 2 tsp
whole garam masala – few
bay leaf – 2 nos
water – 1-1/2 cup

Method

Heat a pan add oil. Now add jeera, whole garam masala, bay leaf into it. After
tempering add potatoes and fry for 5 minutes till golden brown. Add all masalas and
fry for 2 minutes. When oil removes from masalas then add water and turned to boil.

After boiling add the paneer cubes and cover it and cook it for 15 minutes in a slow
flame.

Garnish it with fresh coriander and serve hot with Rice, Roti or any Paratha.

Ingredients

paneer malai- 400 gms
red cherry – 24
potatoes- 400 gms
cashewnuts- 25 gms
badam- 10 gms
charmegaz- 75 gms
khus khus- 75 gms
tomato puree 250 ml
cream 200 ml
baked beans 400 gms
garam masala 10 gms
kismis 25 gms
ginger 125 gms paste
garlic 125 gms paste
salt to taste
oil 200 gms

Method

Mash potatoes, paneer, raisins and cherry and make flat tikkis and deep fry it till
golden brown.

Boil khus khus, charmegaz and cashewnut and make puree of the same.

Heat oil place ginger garlic paste and fry it till it gets brown, add khus khus and
cashew paste to it and cook for 5 mins.

Add tomato puree, baked beans, Cram and salt.

Add paneer tikkis to it.

Ingredients
For the Filling

channa dhal -1/2cup(soaked for 2 hrs and coarsely ground)
paneer-500gms.
red chili-5
chat masala-2 tsp.
ginger- 1 piece
green chili-6

For the Tikki

potatoes-4 medium and should be boiled.
1/4th tsp corn flour.

Method

Heat oil in pan. Add ginger and green chilies and fry for minute.

Now add channa dhal,salt,red chili and chat masala.

Fry till dhal is done well.

Add the paneer and mix well.

Now take one and half table spoon of potatoes in the palm and flatten it,stuff with 1/2
teaspoon of filling into it.

Make it into the shape of tikkis and toss it on corn flour and shallow fry it till crisp and
brown.

Serve with Green Chutney and Khajur Imli Ki Chutney.

Ingredients

tomato 1/2 kg
250 gms cup paneer
1 onion chopped
2 tbsp butter
chili powder -4 tbsp
turmeric powder -1tsp
coriander powder -3tbsp
methi powder -1.5 tsp
salt to taste
sugar 2 spoon

Method

Boil tomato, mess it in mixer

Cut onion in round shape

Cut paneer in small pieces

Place two spoon of butter in pan; boil it well

Place chopped onion; fry it well.

Place tomato paste in it and cook it

Place all the remaining Ingredients except paneer

Place paneer in it; cook it well

Delight in this dish with parathas.

Ingredients

1 cup paneer cut lengthwise
1 cup capsicum cut lengthwise
1/2 cup onions cut lengthwise
1 cup tomatoes cut lengthwise.
pinch of ajinomoto
salt and red chili powder to taste
1/2 cup coriander leaves

Method

Saute the onions, add capsicum and tomatoes with ajinomoto, salt and chili powder.

When done add the paneer and coriander leaves.

Serve hot with chappaties.

Ingredients

potatoes – 4 (semi boiled and peeled)
paneer – 200 gms (mashed)
green chilies – 6-7 (finely chopped)
corn kernels boiled – 1/4 cup coriander – 1 tbsp finely chopped ginger – 1 tsp
(grated)
garlic – 1 tsp (crushed)
red chilies – 1/2 tsp (crushed)
spring onion – 1 (finely chopped)
corn flour – 1/2 tbsp
butter – 2 tbsp
salt – to taste

Method

Make a dent in the top of the potato with a potato-scooper. Keep aside. Scoop out
as much of the inside as possible. Repeat for all.

Mix together the mashed paneer, green chili, salt, corn flour, corn kernels and scoop
potato pulp. Stuff all potatoes with this filling, carefully.

Place the cap of potato keep aside and close dent. Heat butter, add ginger, garlic, red
chili, spring onion and saute (pan fry) for 5-6 seconds. Place the potatoes in
carefully.

Sprinkle the remaining corn flour and roll the potatoes gently to get coated evenly all
over.

Transfer to a casserole and bake till lightly browned on the outside. (approx 15
minutes @ 200 C). Serve hot.

Ingredients

6 tbsp ghee or vegetable oil
250 gms paneer cubes
1 finely chopped onion
few chopped mint leaves
few chopped coriander leaves
3 chopped green chilies
3 cloves of garlic
1 piece of sliced ginger
1 tsp turmeric, chili powder, garam masala
salt to taste
250 gms tiny button mushrooms
250 gms frozen peas thawed and drained
175 gms plain yoghurt mixed with 1 tsp cornflour
tomatoes and coriander leaves to garnish

Method

Heat the ghee or oil in a pan and fry the paneer cubes until they are golden brown.
Remove and drain on kitchen paper.

Grind onion, mint, coriander, chilies, garlic and ginger to a smooth paste. Remove
and mix in the turmeric, chili powder if using, garam masala and salt.

Remove excess ghee or oil from the pan leaving about 1 tbsp. Heat and fry the
paste until the raw onion smell disappears and the oil separates.

Add mushrooms, peas and paneer. Mix well. Cool the mixture and gradually fold in
the yoghurt. Simmer for about 10 minutes. Garnish with tomatoes and coriander and
serve hot.

Ingredients

250 gms paneer chopped into medium pieces
100 gms peas boiled (if fresh) / frozen (washed)
100 gms tomato paste (mashed tomato)
2/3 tomatoes cut in medium pieces
25 gms green chili paste
1 teaspoonful garam masala
1/2 teaspoonful jeera
25 gms ginger paste
25 gms garlic finely cut
1 teaspoonful kashmiri mirch (deghi)
1/2 teaspoonful turmeric powder

Method

Place frying pan on heat with cooking oil.

Now place jeera and garlic and let them turn brown. Now place tomato and green chili
paste and fry for 4 minutes.

Place boiled peas and medium cut tomatoes. Also place turmeric, garam masala, ginger
paste and kashmiri mirch into it.

Fry for 3 minutes and place paneer. Fry for 3 minutes on high heat.

Dish is ready for serving.

Ingredients

300 gm paneer/tofu (crumbled)
3 huge tomatoes (finely chopped)
1 huge onion (finely chopped)
3 green peppers (finely chopped)
1/4 bunch cilantro/coriander (finely chopped)
1 tablespoon ginger – garlic paste
1 tablespoon lemon juice
1 teaspoon red pepper powder
1 teaspoon dhania powder
1 teaspoon jeera powder
1/2 teaspoon jeera
1/2 teaspoon garam masala powder
2 tablespoons oil
1 cup hot water
a pinch of turmeric
salt for taste

Method

Heat oil and fry Jeera & Onion till they are done.

Add Paneer and fry for 5 min.

Add all the remaining Ingredients except water and fry for 3-4 min.

Add water and cook covered till the tomatoes are soft and the water is evaporated.

Serve hot with Roti or Rice.