Paneer Kali Mirch

Ingredients for Paneer Kali Mirch:
Oil 1 tsp
Cloves 4
Green cardamoms 4
Cinnamon 1-inch piece
Onion 1
Ginger 1 tsp
Garlic 1 tsp
Green chillies 3-4
Yogurt 3 tbsp
Coriander powder 1 tsp
Pepper powder 1 tsp
Cumin powder 3/4 tsp
Salt 1 tsp
Cream 2 tbsp
Red chilli powder or paprika 1/4 tsp
Turmeric 1/4 tsp
Garam masala 1/4 tsp
Paneer 250 gm
Coriander to garnish
Mint leaves to garnish

Method:
Heat oil and add the cloves, cardamoms and cinnamon and sauté. 
Slice 1 onion and fry it till brown, then blend with little water to make paste. 
Now blend 1 tsp ginger, 1 tsp garlic and 3-4 green chillies to make a paste. 
Add onion paste and cook well. 
Add ginger, garlic and green chilli paste. 
Sauté. 
Add yogurt. 
Cook and add coriander powder, cumin powder, pepper powder, turmeric and red chilli and salt. 
Add cottage cheese cubes and cream as well as 1/2 cup water.
Let cook on low heat. 
Serve garnished with coriander and mint leaves.

Paneer Kali Mirch by Zarnak Sidhwa

Paneer Vegetable Qorma

Ingredients:
Chopped carrot, beans, peas,
corn, potato, cauliflower 2 cups
Paneer a few cubes
Cashew nuts 10 soaked in warm water
Raisins 10 soaked in warm water
Onion 1 large, minced
Tomato 1 quartered and pureed
Green chillies 3
Piece of ginger 1 inch
Garlic cloves 4
Tomato paste 1 tsp
Milk1 cup
Butter1 tbsp
Salt to taste
Garam masala 2 tsp 
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp

Method:
Drain cashew nuts and raisins soaked in warm water and grind to a paste. 
Heat the butter, Add minced onions and fry until transparent. 
Grind the green chillies with the ginger and garlic and add to the onions. 
Add all the spice powders. 
Fry for a minute. 
Add the pureed tomato and the tomato paste. 
Mix well and let it cook until the butter appears on the sides. 
Add milk and about 1/2 cup of water, more or less.
Add the chopped vegetables. 
Mix well and cook covered for another 5 mins or so, until the vegetables are cooked, yet firm. 
Add the cashew nut-raisin paste and mix well. 
Add salt and paneer cubes. 
Cook for another 5 minutes garnish with coriander leaves and serve hot.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Paneer (Garlic Flavoured)

Ingredients for Garlic Flavoured Paneer:

Milk 2 liter
Salt 1 tbsp
Curd ½ kg

Method
Heat milk, add in the whisked salt and curd and let cook till it separates. 

Then strain in a wet muslin cloth through a paneer mould or a sieve. 

Let all water drain out and press lightly from top. 

Let it come to room temperature and then refrigerate. 

Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.

Paneer by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Sonia's CollectiOn.

Rajma Paneer Salad

Ingredients
Boiled kidney beans ½ cup
Cottage cheese chopped ¼ cup
Capsicum, chopped ¼ cup
Tomato chopped ½ cup
Onion chopped ½ cup
Lemon juice 1 tbsp
Chaat masala ½ tbsp
Cumin powder ½ tbsp
Coriander chopped 1 tbsp
Salt to taste

Method
Mix boiled kidney beans, cottage cheese cubes, capsicum, tomato, onion in a bowl.
Add lemon juice, chaat masala, cumin powder and salt.
Mix well with spatula.
Garnish with green coriander and serve.

Rajma Paneer Salad by Zarnak Sidhwa

Paneer Rolls

Ingredients for Paneer Rolls:
Whole wheat chapattis 4
Oil 2 tbsp
Onion 1
Capsicum 1
Tomatoes chopped 2
Turmeric powder 1 tsp
Ginger-garlic paste 2 tbsp
Tomato puree 2 – 3 tbsp
Cottage cheese 1 cup
Salt to taste
Red chili powder ½ tsp
All spice powder ¼ tsp
Coriander and mint chutney 2 tbsp
Yogurt 1/4 cup
Fresh mint leaves to serve
Onion rings to serve
Chaat masala to serve

Method 
Heat oil in a non-stick pan. 
Slice onion and add. 
Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan. 
Mix well and sauté for 2-3 minutes.
Add tomato puree. 
Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chili powder and all spice powder. 
Mix well and cook till done.
Place a chapatti on a worktop. 
Mix mint-coriander chutney and yogurt and spread a spoonful of yogurt-chutney evenly on it. 
Place a spoonful of the vegetable filling on one side of the chapatti. 
Sprinkle a few fresh mint leaves, onion rings and chaat masala on top. 
Roll the chapatti tightly. 
Make other rolls similarly.
Cut into halves and serve immediately.

Haryali Paneer Bites

Ingredients for Haryali Paneer Bites:
Cottage cheese (cubes) 300 gm
Coriander leaves chopped 2 bunches
Fresh mint leaves chopped 1 bunch
Green chilies chopped 4
Garlic, chopped 10 cloves
Yogurt 1 cup
Gram flour 3 tbsp
Salt to taste
Chaat masala 1 tsp
All spice powder ½ tsp
Lemon juice 1 tbsp
Oil 1 tbsp

Method: 
Coarsely grind the fresh coriander and mint, green chilies and garlic.
Transfer to a bowl, add the yogurt, gram flour, salt, chaat masala, all spice powder and lemon juice and mix well.
Marinate paneer pieces with this masala and pan fry or grill. 
Serve hot.

Haryali Paneer Bites by Zarnak Sidhwa

Paneer

Ingredients for Paneer:
Milk 2 liter
Salt 1 tbsp
Curd ½ kg

Method:
Whisk 1 tbsp salt with ½ kg curd. 

Heat milk.
Add in the whisked curd and salt before it boils.

Keep whisking so that it doesn't stick to the bottom of the pan.

Let cook till it separates and then remove from heat.

Then strain in a wet muslin cloth and refrigerate. 

Paneer by Zarnak Sidhwa