Paneer Balls in Gravy


For Paneer Balls

Paneer made from 1/5L cow milk

2 tablespoons of cournflour

Salt to taste

Oil for frying

For gravy

1.5 cup curd

Puree of 3 tomatoes + 1 green chilli

2 tablespoons of homemade malai (cream)

2 tablespoons oil

1/2 teaspoon haldi

1 teaspoon red chilli powder

1/2 teaspoon garam masala

Salt to taste



Mix paneer, cournflour and salt.

Knead it for 5 minutes to make a soft dough.

Make small balls.

Heat oil in a kadhai.

Fry one ball for testing, if it disintegrates, add some cournflour and knead again.

Fry all the paneer balls till it is nice golden brown and keep aside.

Heat oil in a pan.

Add tomato+chilli puree and fry till it leaves oil.

Add haldi, red chilli and garam masala.

Add curd and keep stirring it countinuously till it boils.

Add cream/malai.

Add salt and stir it well.

Cover it with a lid and let it boil on low flame for 3 minutes.

At the time of serving put the paneer balls in gravy and cover it. Cook for a minute.

Garnish with hara dhania and serve with phulka or naan or any dish of rice.


Paneer Bhurji


Paneer made from 1.5 litre of cow milk
1/2 cup finely chopped capsicum
1/2 cup very finely chopped onion
1 cup finely chopped tomatoes
2 tablespoon oil
1/2 teaspoon haldi
1/2 teaspoon lal mirch
1/2 teaspoon garam masala
Salt as per taste


Scramble the paneer and keep aside.
Heat oil in a pan.
Add onion and fry till it is soft.
Add tomatoes, haldi, mirch and salt.
Saute for a minute.
Add scrambled paneer, capsicum and garam masala.
Mix well.
Serve hot with naan, paratha or hot phulka.

Stuffed Naan


For Naan cover

1/2 kg Maida (refined flour)
2.5gm Fruit salt (ENO)
Dahi for kneading the flour

For Stuffing

1 boiled and mashed potato
1 cup crumbled paneer
Pinch of haldi
Salt to taste

For garnishing

Finely chopped coriander leaves
1/2 teaspoon mangarel


Mix maida and ENO.
Knead a hard dough adding little dahi at a time.
Allow it to rest for 5-6 hours or more so that it ferments nicely.
Heat oil for frying.
Divide the dough into small parts and make balls.
Mix all the ingredients and make the stuffing.
Make a small bowl shape of the dough and fill a spoonful of stuffing.
Seal properly.
Press the ball, sprinkle coriander and mangarel.
Roll lightly to make a naan.
Cook it on both sides on non-stick tawa.
Apply butter and serve hot.

Paneer Pakoda

Yay!!! This is the 100th recipe of Chhappann Bhog!
Many more to come!!! ๐Ÿ™‚


250 gm Paneer (chopped) (Cottage Cheese)
1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste


Add little salt to the paneer pieces,ย  mix well and keep aside.
In a bowl mix besan, mirch, haldi, hara dhania and salt.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
To the batter add 1 table spoon hot oil and mix.
Dip paneer pieces in the batter and deep fry the pakodas.
Serve hot with ketchup and chutney.

P.S. – Paneer Pakodas taste yummier in monsoon with a cup of ginger tea with friends ๐Ÿ™‚

Paneer Paratha


For Cover:
2 cups aata
Pinch of salt
2 teaspoon oil

For Filling:2 cups scrambled paneer (cottage cheese)
2 tablespoons of finely chopped hara dhania (coriander)
1 green chilli finely chopped
1/2 inch adrak (ginger) grated finely
1/2 teaspoon amchur powder (dry mango powder)
Salt to taste


Mix aata, salt and oil throughly.
Slowly add water and knead the dough (should be little soft)
Give it rest for 10 minutes.
Divide it into six equal balls.
Divide the stuffing also into six equal parts.
Give bowl shape to dough balls.
Grease it with oil from inside and fill the stuffing.
Make balls of it and seal properly.
Dust it with aata so that it does not stick to rolling board and pin.
Lightly press it with hands on rolling board to spread the filling equally.
Lightly roll parathas, which are slightly thick.
Put the paratha on tava and let it cook from both sides.
Apply oil and press gently to get a crisp golden brown cover.
Serve with green chutney, ketchup, curd and raita.

Mix veg pulao


1 cup basmati rice.
1 onion
2 inches of carrot
1/2 capcisum
4 french beans
6-7 small florets of cauliflower
1/4 cup peas
8-10 cashews and raisins
1 cup paneer cubes
Small piece of lemon
Salt to taste
2 tablespoon oil / desi ghee
3-4 strands of kesar (saffron)

Khade masale
1 inch piece of bay leaf
2 badi ilaichi
7 kali mirch (pepper)
2 cm dal chini (cinnamon)
4 laung (cloves)


Finely chop all the vegetables.
Wash rice and keep aside for 30 mins.
Boil rice in enough water, add 4-5 drops of oil and 4-5 drops of lemon juice to get white colour.
When the rice is nearly cooked, strain the water and let it cool.

Marinate paneer cubes with saffron and salt. (Optional)

Heat oil / ghee in a pan / kadhai.
Add all the khade masale.
Fry onions till its soft and translucent.
Add cashews and raisins.
Add all the vegetables and salt.
Cover and cook for 1 min.
Add cooled rice and mix gently so that the rice grains do not break.
Add paneer cubes.
Cover and keep for 2 mins on low flame.
Serve hot with raita.

Palak Paneer


1/2kg palak (spinach)
1 medium sized onion
2 medium sized tomatoes
3 cloves of garlic
1cm piece of ginger
2 dry red chilli
1 teaspoon dhania powder
1/2 teaspoon garam masala
2 tablespoon oil / desi ghee
250 gms paneer cubes
Salt to taste
1/2 teaspoon lemon juice


Blanch palak leaves without chopping and make paste.
Make a paste of onion, tomato, ginger and garlic.
Heat oil in a pan.
Add red chillis and onion tomato paste.
Keep stirring on low flame till it leaves oil.
Add palak paste, salt, dhania powder and garam masala.
Also add lemon juice to retain theย  green colour.
Add some hot water to get the required consistency if needed.
Add paneer cubes, mix and remove from flame.
Serve hot with phulkas.

Tip – While blanching add a pinch of sugar to boiling water to retain green colour.