Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
Capsicum (washed and cut into square )
Tomato ( washed and cut into square)
Onion ( Cut into square)
Fresh Curd
Amchur powder
Sattu ( Roasted and ground Chana, 2 tablespoonfull)
Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
Garam Masala Powder ( 1tsp)
Kashmiri Red Chilly Powder (1tsp)
Salt & Sugar to taste
A little butter for brushing

 Procedure

Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
Refrigerate.
Take the marinated paneer out from fridge and sprinkle sattu on top.
Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
Brush with butter.
Put the skewers into preheated OTG rack at 200 degree celsius
Grill for half an hour till brownish tinge appears on the paneer cubes
Take out and serve hot as an weekend snacks

Palak Paneer

Ingredients :

Fresh Spinach ( Palak ) : 500gms.
Fresh Coriander leaves : 250 gms.
Paneer : 250 gms ( cut into small cubes )
Garlic : 10 pods.
Green Chillies : 7-8 pcs.
Onion : 1 large (grated )
Ginger Paste : 1/2 tsp
Tomato : 1 large (grated)
Lemon juice.
Salt and Sugar to taste.
Refined oil : 3tsp.
Ghee : 2tsp.
Fresh Cream (as per choice )

Procedure:

Take only the leaves of spinach and coriander and clean in running water. Then parboil the spinach lightly after adding a pinch of salt. Keep aside. Place the parboiled spinach, corriander along with garlic and green chillies in a mixer. Add salt, a pinch of sugar and a few drops of lemon juice. Run the mixer just once. This is the "green paste". Keep aside.

Marinate the paneer cubes with salt, sugar and a few drops of lemon juice for 1/2 an hour.
Heat oil and fry the paneer cubes lightly, on a low flame . Keep aside. Add grated onion, tomato and ginger paste and saute for 5 minutes. Add the "green paste" into it. Bring to boil. Add the paneer cubes and ghee. Add fresh cream on top.

Kadai Paneer

Ingredients :

Paneer 250 gms - Cut into cubes and soaked in hot salted water for 30 minutes
Carrot, French Beans, Capsicum - sliced
Green peas 1 cup - shelled
Cauliflower 1 cup - small florets only
Onion  1 large and Tomato 1 large - finely chopped
Ginger-Red Chilly paste 2 tsp
Kasuri Methi  2 tbsp
Curd 2tsp
Refined oil  4 tbsp, Ghee  2 tsp
Salt and Sugar to taste
Garam Masala Powder 1 tsp

Procedure:


Boil Carrot, French Beans, Cauliflower and Green Peas in a little water by adding a pinch of salt for 2 mins only without closing the lid of the pan (to avoid over cooking) so that no extra water is left ( that will retain the food value of the vegetables). Heat Refined oil and 1 tbsp ghee and fry the Paneer cubes lightly and keep aside. Fry the Capsicum and the  boiled vegetables together in the same oil for 5 mins. Then keep them in the same platter along with Paneer. Fry Onion and Tomato together till brown and keep them aside with the Panner-Veggie mixture.
Add the Ginger-Red Chilly Paste into the oil and then add the beaten curd. Saute for 2 mins Add Garam Masala Powder and Kasuri Methi . Add Salt and a little Sugar. Now add the Paneer-Vegetable Mixture. Keep for 2 mins. Add the residual Ghee from top. 

Note : No extra water is added during cooking and this is a cook-n-serve recipe.

Shahi Paneer

Ingredients:

Fresh Paneer 300 gms.
Tomato Puree 4 tbsp.
Poppey Seeds (2tsp), Char Magaj (2tsp), Kaju (2tsp), Kismis (1tsp), Cinnamon (2 inches), Cloves (2 pc.), Nutmeg (a few bits) -- made into paste
Ginger (1 inch) and green chillies (4 ) --made into paste
Ghee (2tsp)
Fresh Coriander leaves.
Salt and Sugar to taste.
Refined oil (4tsp)

Procedure:

Cut Paneer into cubes, marinate with a pinch of sugar and salt for half an hour. Fry the paneer cubes in refined oil for 2-3 minutes. Add 1tsp ghee on the oil and then add ginger-chilly paste, then tomato puree, saute for 3 to 4 minutes. Add the masala paste into the mixture along with paneer. Add salt and sugar according to your taste. Stir to boil adding extra water if necessary. Add ghee on top. garnish with fresh coriander leaves.

Serve with Paratha or puri.