Type what you have

Ingredients

• ✓ paneer
• ghee
• garlic
• cumin seed
• tomato paste
• ginger
• garam masala
• salt
• onion
• water
• spinach
• cilantro
• garam masala

Instructions

1. 1 Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
2. 2 Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

By E Martin

Ingredients

• ✓ paneer
• vegetable oil
• cashew
• green chile pepper
• onion
• corn kernel
• salt
• white sugar
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Stir in the cashews; cook and stir until fragrant, about 1 minute. Stir in chiles and onion; cook and stir until onion is translucent, about 5 minutes. Do not allow onion to brown.
2. 2 Stir corn and paneer into onion mixture; season with salt and sugar. Continue to cook and stir until hot, approximately 3 additional minutes. Before serving, stir in cilantro.

By cstopre

Ingredients

• ✓ paneer
• yogurt
• ginger-garlic paste
• lemon juice
• turmeric
• red chile pepper
• cumin
• garam masala
• salt
• onion
• green bell pepper
• vegetable oil
• onion
• green chutney

Instructions

1. 1 Line a fine-mesh strainer with muslin or cheesecloth and set inside a small bowl. Pour in yogurt; let drain for 15 minutes. Discard liquid.
2. 2 Mix drained yogurt, ginger-garlic paste, lemon juice, turmeric, chile powder, cumin, garam masala, and salt together in bowl. Add paneer, onion, and green bell pepper and mix well. Marinade for 1 hour.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Skewer marinated paneer, onion, and bell pepper onto metal skewers. Grill until vegetables are soft and cheese is browned, 6 to 8 minutes. Brush with vegetable oil and grill for 1 minute more.
5. 5 Mix onion rings with green chutney and serve with skewers.

By Swati

Ingredients

• ✓ paneer
• vegetable oil
• spinach
• cumin
• onion
• green chile pepper
• garlic
• tomato
• water
• coriander
• red chile
• salt

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
2. 2 Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
3. 3 Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

By International Recipes

Ingredients

• ✓ paneer
• cornstarch
• vegetable oil
• garlic
• ginger
• onion
• green chile pepper
• bell pepper
• soy sauce
• chile sauce
• tomato sauce
• sugar
• salt
• water
• cilantro
• green onion

Instructions

1. 1 Place paneer in a bowl and add enough cornstarch to coat; mix well.
2. 2 Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
3. 3 Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
4. 4 Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

By Shruti

Ingredients

• ✓ paneer
• cooking spray
• canola oil
• cumin seed
• water
• spinach
• tomato
• garlic
• red chile pepper
• ginger root
• curry powder
• coriander
• turmeric
• salt

Instructions

1. 1 Heat a skillet coated with cooking spray over medium heat; fry paneer cubes until lightly browned on each side, about 5 minutes. Transfer paneer to a bowl.
2. 2 Heat 1 tablespoon canola oil in the same skillet used to cook paneer over medium heat. Add cumin seeds and cook until seeds are slightly red. Stir water, spinach, tomato, garlic, chile peppers, ginger, curry powder, ground coriander, and ground turmeric into cumin seeds. Season with salt.
3. 3 Bring spinach mixture to a boil and simmer until garlic is very soft, 15 to 20 minutes. Remove from heat and allow mixture to cool.
4. 4 Transfer spinach mixture to a blender or food processor; puree until smooth.
5. 5 Heat remaining 1 tablespoon canola oil in a saucepan over medium heat; add spinach puree and paneer cubes. Simmer until hot, about 5 minutes.

By International Recipes

Ingredients

• ✓ paneer
• butter
• onion
• green bell pepper
• jalapeno pepper
• cashew
• garlic
• ginger
• cayenne pepper
• cumin
• coriander
• garam masala
• tomato sauce
• half-and-half
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add paneer cubes; cook and stir until golden, about 5 minutes.
3. 3 Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
4. 4 Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

By BeeSkillz

Ingredients

• ✓ paneer
• spinach
• fenugreek leaf
• canola oil
• cumin seed
• onion
• garlic
• ginger
• tomato
• garam masala
• turmeric
• cayenne pepper
• heavy cream
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3. 3 Transfer to a food processor and blend until finely chopped, about 5 pulses.
4. 4 Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5. 5 Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6. 6 Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7. 7 Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8. 8 Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9. 9 Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

By Allrecipes

Ingredients

• ✓ paneer
• cooking oil
• onion
• garlic
• cumin
• coriander
• turmeric
• red chili powder
• tomato
• water
• sugar
• salt
• cream
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook until onion soft and golden brown, about 5 minutes. Season with cumin, coriander, turmeric, and chili powder; cook until fragrant, about 30 seconds.
2. 2 Add puréed tomatoes to the skillet; cook until excess liquid evaporates and oil separates, 3 to 5 minutes. Add paneer, water, sugar, and salt; stir gently so paneer does not break apart. Cook until paneer absorbs some liquid, about 10 minutes. Stir in cream; simmer 5 minutes. Garnish servings with cilantro.

By SUSMITA

Ingredients

• ✓ paneer
• vegetable oil
• vegetable oil
• onion
• green bell pepper
• ginger root
• garlic
• garam masala
• turmeric
• fennel seed
• tomato
• ketchup
• salt
• water
• cilantro

Instructions

1. 1 Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
2. 2 Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

By SUSMITA

Ingredients

• ✓ paneer
• vegetable oil
• butter
• onion
• ginger
• garlic
• cashew
• red chile
• cumin
• coriander
• garam masala
• tomato sauce
• half-and-half
• milk
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium heat; fry paneer in batches until golden, about 5 minutes.
3. 3 Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
4. 4 Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
5. 5 Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more.
6. 6 Stir cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook and stir for 1 minute.
7. 7 Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes.
8. 8 Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

By International Recipes

Ingredients

• ✓ paneer
• olive oil
• yellow onion
• garlic
• ginger root
• serrano pepper
• red chile powder
• cumin
• coriander
• garam masala
• turmeric
• tomato puree
• ketchup
• pea
• heavy cream
• cilantro

Instructions

1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Ingredients

• ✓ paneer
• olive oil
• onion
• garlic
• coriander
• turmeric
• garam masala
• red pepper flake
• curry powder
• cumin
• salt
• spinach
• tomato
• water
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion in hot oil until slightly tender, about 5 minutes.
3. 3 Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
4. 4 Mix spinach, tomatoes, water, and ginger into onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
5. 5 Transfer spinach mixture to a blender and blend until smooth. Set aside.
6. 6 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat; cook and stir paneer in hot oil until lightly browned, about 5 minutes.
7. 7 Stir in puréed spinach mixture and cook until heated through, 3 to 5 minutes.

By Melanie Lacaille

Ingredients

• ✓ paneer
• heavy cream
• baby spinach
• tomato paste
• water
• ginger
• onion powder
• red chile powder
• cinnamon
• cumin seed
• garlic powder
• black pepper
• salt
• clove
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

Ingredients

• ✓ paneer
• red chile flake
• garam masala
• heavy cream
• salt
• turmeric
• red chile powder
• cumin
• coriander powder
• water
• tomato
• ginger
• garlic
• green chile pepper
• onion
• cumin seed
• canola oil
• spinach

Instructions

1. 1 Bring a large saucepan of water to a boil. Add spinach; cook until wilted, about 1 minute. Meanwhile, fill a large bowl with ice and cold water. Transfer spinach to ice water to retain bright green color. Drain.
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds; cook until they begin to sizzle. Add onion, green chile pepper, garlic, and ginger; cook until onion is golden, 3 to 5 minutes. Add tomatoes; cook until soft, about 2 minutes more. Cool.
3. 3 Transfer tomato mixture to a blender; add spinach. Blend until reaches a thick, smooth paste, thinning with a few teaspoons water if needed.
4. 4 Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add coriander, cumin, chile powder, and turmeric; cook until fragrant, about 1 minute. Add spinach paste; cook over medium-high heat for 2 minutes. Add ½ cup water; cook, 5 minutes more. Season with salt.
5. 5 Add paneer, stir to coat, and cook 5 minutes. Add cream and garam masala; stir and cook over low heat for 2 minutes. Garnish servings with pepper flakes.

By Andreia

Ingredients

• ✓ paneer
• heavy cream
• honey
• tomato sauce
• tomato paste
• turmeric
• mustard seed
• cardamom pod
• curry leaf
• ginger root
• red chile pepper
• garlic
• onion
• butter
• spinach
• black pepper
• salt
• garam masala
• coriander
• cumin
• olive oil
• chicken thigh

Instructions

1. 1 Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
2. 2 Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
3. 3 Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 2 to 3 minutes. Remove from heat and set aside.
4. 4 Melt butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary.
5. 5 Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
6. 6 Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
7. 7 Remove from heat. Add chicken and stir in paneer and heavy cream.

By Ryan Feagin

Ingredients

• ✓ paneer
• salt
• heavy cream
• milk
• potato
• green pea
• green bean
• green bell pepper
• carrot
• raisin
• water
• garam masala
• coriander
• turmeric
• cayenne pepper
• tomato sauce
• ginger paste
• garlic
• onion
• almond
• pistachio
• cashew
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY