दूध से 3 तरह का मलाई पनीर घर पे Perfect Paneer making at home Chutney waala Paneer

40-45 minutes
2-4
Indian
दूध से 3 तरह का मलाई पनीर घर पे Perfect Paneer making at home Chutney waala Paneer Recipe - Ranveer Brar

Ingredients

For Ginger Coriander Flavour Paneer

Milk, दूध

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

4-5 Cloves, लॉन्ग

2 Green cardamom, हरी इलायची

2 Black cardamom, बड़ी इलायची

1 tsp Roasted cumin seeds, भुना जीरा

2-4 tbsp Curd, beaten, दही

1 tsp Ghee, घी

2-3 Green chilli, chopped, हरी मिर्च

1 inch Ginger, chopped, अदरक

2 tbsp Coriander leaves, chopped, धनिया पत्ता

1 tbsp Lemon juice, नींबू का रस

Little water, पानी

 

For Turmeric Flavour Paneer

Milk, दूध

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

4-5 Cloves, लॉन्ग

2 Green cardamom, हरी इलायची

2 Black cardamom, बड़ी इलायची

1 tsp Turmeric powder, हल्दी पाउडर

½ tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

1 tsp Chilli flakes, चिल्ली फ्लेक्स

¼ tsp Fennel seeds, सौंफ

few Mint leaves, chopped, पुदीना  पत्ता

1 ½ tbsp Lemon juice, नींबू का रस

2-4 tbsp Curd, beaten, दही

1 tsp Ghee, घी

 

For Black Pepper Flavour Paneer

Milk, दूध

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

1 tsp Black peppercorns, crushed, काली मिर्च

A pinch of asafoetida, हींग

1 tbsp Lemon juice, नींबू का रस

1 ½ tsp Ghee, घी

 

For Gravy

For Paste

1 cup Mint leaves, पुदीना  पत्ता

2 cups Coriander leaves, धनिया पत्ता

2 Green chilli, हरी मिर्च

1 tbsp Oil, तेल

10-12 Cashewnut, काजू

1 inch Ginger, roughly chopped, अदरक

1 Garlic cloves, लहसुन

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

½ tbsp Curd, beaten, दही

 

For Curd Mixture

1 cup Remaining whey water, पनीर के बचे हुए पानी

½ cup Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

½ tsp Sugar, चीनी

½ tbsp Gram flour, बेसन

 

For Tadka

2 tsp Ghee, घी

½ tsp Cumin seeds, जीरा

2-3 Dry red chillies, सूखी लाल मिर्च

Curd Mixture, दही का मिश्रण

1 medium Tomato, cut into cube, टमाटर

2-4 tbsp Prepared Paste, तैयार किया हुआ पेस्ट

Prepared Turmeric Flavor Paneer, cut into cube

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Ginger Coriander Flavour Paneer

  • In a large vessel, add milk. Take a muslin cloth and make a spice potli of cloves, green cardamom, black cardamom.
  • Add into the vessel, add salt to taste, sugar and stir well.
  • Simmer the milk for 10-15 minutes, add roasted cumin seeds, and curd keeps stirring.
  • Add ghee, green chilli, ginger, coriander leaves and stir well.
  • Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
  • Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
  • Add a little water and stir well. the water has to separate completely.
  • Now drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
  • Shape the paneer into a block, and keep the heavy object over it.
  • Press for 15-20 minutes & refrigerate or until the paneer sets completely.
  • Once the paneer is set well and ready to cut.

 

For Turmeric Flavour Paneer

  • In a large vessel, add milk. Take a muslin cloth and make a spice potli of cloves, green cardamom, black cardamom.
  • Add into the vessel, add salt to taste, sugar and stir well.
  • Simmer the milk for 10-15 minutes, add turmeric powder, degi red chilli powder, chilli flakes and keep stirring.
  • Add mint leaves and stir well. Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
  • Add curd, ghee and keep stirring, remove the spice potli.
  • Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
  • Add a little water and stir well. the water has to separate completely.
  • Now, drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
  • Shape the paneer into a block, and keep the heavy object over it.
  • Press for 15-20 minutes & refrigerate or until the paneer sets completely.
  • Once the paneer is set well and ready to cut.

 

For Black Pepper Flavour Paneer

  • In a large vessel, add milk, salt to taste, sugar and stir well.
  • Add crushed black peppercorns, a pinch of asafoetida and keep stirring.
  • Simmer the milk for 10-15 minutes, Add approx 1 lemon for 1 litre milk and keep stirring on a slow flame 2-3 minute.
  • Add ghee and stir well.
  • Once the milk starts to curdle, switch off the flame, stir & wait for 3-4 minutes.
  • Add a little water and stir well. the water has to separate completely.
  • Now, drain off the curdled milk over muslin cloth. rinse with cold water and squeeze off the water.
  • Shape the paneer into a block, and keep the heavy object over it.
  • Press for 15-20 minutes & refrigerate or until the paneer sets completely.
  • Once the paneer is set well and ready to cut.

 

For Gravy

For Paste

  • In a bowl, add Mint leaves, Coriander leaves, Green chilli, Oil, 10-12 Cashewnut, Ginger.
  • Add Garlic cloves, Salt to taste and Sugar transfer this into a grinder jar and grind it into a smooth paste.
  • Add Curd and mix it well. Keep aside for further use.

 

For Curd Mixture

  • In a bowl, add Remaining whey water, Curd, Salt to taste, Sugar, Gram flour and mix it well.
  • Keep aside for further use.

 

For Tadka

  • In a non-stick pan, add Ghee once it’s hot, add cumin seeds, dry red chillies and let it splutter well.
  • Add curd mixture and stir well on slow flame. Add tomato, prepared paste and mix it well.
  • Cook on a slow flame until the gravy thickens, add prepared turmeric flavour paneer and mix it well.
  • Cook for 2-3 minutes. Garnish with coriander sprig and serve hot.

 

 

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Reviews

  1. Recipe looks very interesting. I execute many of chef’s recipes very successfully but here it just says milk, what is the quantity of the milk?

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