Here are 13 delicious cheese recipes for dinner. You can make those in your home and enjoy your day.
Crispy Cheese Fingers–
Ingredients:
500 grams of cheese, two eggs, as much flour, as much cornflour, as much breadcrumbs, one tablespoon of chili powder, one teaspoon of garlic powder, one teaspoon of ginger powder, one teaspoon of dry chili powder, salt to taste for frying.
Method:
Measure the cheese as desired and cut it into finger-length pieces. Now make a butter with all the ingredients except breadcrumbs. Dip cheese in butter and add breadcrumbs and fry in deep oil. Eat hot.
Spicy Chili Paneer Gravy–
Ingredients:
Paneer- 500 grams, green chillies- 6, chilli powder- 1/2 teaspoon, flour- 1 teaspoon, corn flour- 2 tablespoons, chili sauce- 1 teaspoon, soy sauce- 1 teaspoon, tomato peel- 1 cup, chopped onion- 1 cup, green capsicum- 1/2 cup, garam masala- 1/2 teaspoon, chopped ginger- 1/2 teaspoon, crushed garlic- 1/2 teaspoon, lemon juice- 1/2 teaspoon spoon, chopped coriander leaves- 1/2 cup, salt and oil- as needed,
Method:
Mix flour, garam masala, salt and water together in a small bowl. Add grated cheese to the mixture. Heat oil in a pan and fry the paneer pieces until red. Heat oil in another pan and fry chopped onions, tomatoes and capsicum. Add ginger and garlic to the oil. After frying for a while, add paneer pieces. Keep stirring with salt and sauce. Add lemon juice. After a few minutes, sprinkle chopped coriander leaves and serve hot Spicy Chilli Paneer Gravy.
Methi Paneer–
Ingredients:
Paneer 200g, frozen curry 100g, baby corn cut 5 thinly, half cup white yogurt, half cup poppy seed and almond paste, half teaspoon ginger-garlic paste, half teaspoon salt, half teaspoon sugar, two green chilies, two teaspoon mustard oil, one teaspoon of fenugreek powder,
Method:
Put the paneer pieces, curry and baby corn in a microwave bowl, now in a big bowl beat the curd and mix all the other ingredients (except fenugreek) to make a paste. Now mix the whole paste with cheese and let it marinate well for half an hour. Now in the microwave. Go to steam mode, heat the water in a plate, mix the marinated cheese well with a spoon, put the bowl in the water and put the lid on it, set the time for 10 minutes. Turn on the microwave after 5-7 minutes, take it out and see if it becomes soft. Shake it well with a spoon and add some fenugreek to the anchor. Once the time is up, the microwave will turn off. Once it cools down a bit, serve again and the methi paneer is ready.
Paneer Pasinda Recipe–
Here is your another cheese recipes for dinner.
Ingredients:
Paneer (roasted or raw) 150 grams, onion (chopped) 2, green chili 2, garlic 4, tomato 1, turmeric powder 1/2 tsp, pepper powder 1/2 tsp, salt to taste, sugar 1/2 spoon, garam masala powder 1/4 spoon, butter 3 spoon, cashew nuts 6-7, ginger paste 1/2 spoon, raisins 10, four brains 1/2 spoon (cashew nuts, pumpkin seeds, futi seeds and watermelon seeds), 50 grams of sour yogurt, 1 spoon of Kasuri methi leaves, 1 spoon of grated cheese (even if you don’t give it),
Method:
First, lightly fry the raw paneer with 1 spoon of butter. If fried cheese, soak it in hot water for 10 minutes. Blend cashew nuts, ginger, ginger, garlic and green chillies together in a mixer. Now heat the butter in a pan and keep frying onion and tomato. When it becomes soft, keep stirring with turmeric powder, chilli powder, salt, sugar and batter masala. When the oil leaves, add sour curd. Add 1 cup of warm water. Add paneer when it starts to boil a little. After some time spread kasuri methi leaves, garam masala powder and cover it. Spread kora cheese and serve hot with paneer pasinda roti or paratha.
Butter Paneer Masala–
Ingredients:
Butter 1 tablespoon, red color 3 drops, red chili powder 1/4 teaspoon, coriander powder 1 teaspoon, onion powder 1 tablespoon, hot spice powder 1/4 teaspoon, garlic paste 1 teaspoon ginger, Kasri Fenugreek powder 1/4 teaspoon, tomato ketchup 1 teaspoon, milk 1 cup, mix masala 1 cup, cheese 200 grams, salt to taste.
Method:
Put butter in a pan. When the butter melts, stir in the ginger garlic paste. Now add the roasted onions. In another bowl mix all the spices garam masala, kasari methi powder, chili powder, mix masala powder, tomato ketchup, tomato paste and milk. Pour the milk mixture with butter onion barista mixture. Cover and cook for 3-4 minutes. Then add salt, paneer pieces and milk (if desired to thicken). It became restaurant flavor cheese butter spice.
spinach cheese–
Ingredients:
Spinach (1/2 Kg), Cheese (1/2 Kg), Lemon Juice (1 Tablespoon), Green Chillies (8-10), Finely Chopped Onion (1 Tablespoon), Finely Chopped Garlic (1 Tablespoon) ), butter (2 tbsp), cream (2 tbsp), cornflour (1 tsp), oil (for frying) (as needed), sugar (1/2 tsp), fenugreek (little), cumin (little) ), salt (quantity),
Method:
Wash the spinach and keep it in boiling water for 1 minute. Then take it out of the water and keep it in cold water for a while and drain the water. Or blend in a blender. Fry the green chillies, onions and garlic in a dry pan and beat them. Cut the paneer into cubes and soak it in water for a while and drain it. Mix flour and cornflour together and make a thin batter with water. Dip the paneer pieces in this batter and deep fry them again in water. Heat oil and mix spinach batter and green chilli batter together and keep sauteing. Drain the water from the paneer. Grind the spinach with salt, sugar, lemon juice, fenugreek powder, cumin powder. When the oil rises to the top, add the paneer pieces in it. Spread butter on top, remove from heat and serve hot with cream. Rice, bread or bread will freeze well.
Badshahi Paneer Kalia–
Ingredients:
500 grams of paneer, 6 ripe tomatoes, 2 teaspoons of ginger paste, 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of hot masala powder, 1 teaspoon of ghee. Teaspoon, Oil 4 Tablespoon, Potato 2-3 medium, cut into rounds (even if you don’t like it), Cinnamon 1 big (1-2 inches), Small cardamom 3, Cloves 3, Bay leaves 2, salt to taste,
Method:
Cut the cheese into small pieces. After that, heat oil in a pan and fry the potatoes until golden. Fry the paneer pieces in that oil. Mash the tomatoes well. Or blend it in a blender. In a frying pan, add cinnamon, small cardamom, cloves, bay leaves and tomato paste and fry until the oil starts to leave. Now stir in the ginger paste with a little salt, turmeric powder, chili powder, cumin, coriander powder. Add one-half cup of water, cover with fried potatoes when it smells nice and let it cook. Once the potatoes are cooked, cover with paneer pieces. Saute for a few more minutes before adding garam masala, ghee. Now you can eat Badshahi Paneer Kalia with anything like polao, white rice, luchi, parota.
Pea Paneer–
Ingredients:
1 cup raw green peas or pea pods, 1/2 cup raw cheese (cut into 1/2 inch cubes), 1 large chopped onion, 2 green chillies sliced, 2 tsp ginger and garlic paste, salt to taste, As per amount of oil, 2 bay leaves, 1/2 teaspoon hot spices, 1/2 cup sour curd, 1/2 cup tomato paste, 1/2 teaspoon Kashmiri chili powder, 1 teaspoon chili powder, 1/2 cup coriander leaves, 1 cumin powder spoon, turmeric powder 1 spoon, cashew nut batter 1/2 cup, cream 1 spoon (optional), ghee 1 spoon, sugar 1/2 spoon,
Method:
First boil the beans. Heat 1/2 spoon of ghee in a pan and fry the paneers lightly. Heat oil and fry onion with bay leaves. Add tomato batter. Fry it with little sugar. Then stir in the ginger garlic paste. Add turmeric, chilli, cashew nut paste, kashmiri chilli powder, cumin powder and salt to the sour curd. When the oil comes out, add the paneer and peas. Boil with little water and stir frequently. When it becomes thick, spread chopped coriander leaves, cream, ghee, garam masala. Serve hot with roti or naan.
Punjabi Dhaba Style Shahi Paneer–
Ingredients for the paste:
ghee 2 tsp, cardamom 3 tsp, green chili 4 tsp, onion chopped 2 cups, tomato chopped 3 tsp, salt 1 tsp, cashew nuts 5 tsp. Butter 4 spoons, tomato ketchup 2 spoons, salt as needed, little sugar, turmeric 1 1/2 spoons, Saindhab salt 1 spoon, Kashmiri red chili powder 1 1/2 spoons, milk 1 cup, fresh cream 1/4 cup, water 1 cup, hot spice powder 1 spoon.
Method:
For the paste: Heat ghee lightly in a pan. Then keep it with big cardamom and cashew nuts for 1 minute. Now add green chillies and chopped onion in it and stir gently until the onion starts to turn light brown. Add tomatoes and salt for a while, when the tomatoes are soft, turn off the pan and let it cool. After ten minutes make a fine paste in the mixer. Now heat the butter in another pan or kadai. Stir with the previously prepared paste for 5 minutes. You will see that it does not stick to the bottom in any way. Now add tomato ketchup, amount of salt, sugar, turmeric powder, Saindhav salt, Kashmiri red chili powder and mix it well and put it on low flame. Keep it for 2-3 minutes, but make sure that the bottom does not stick. Now remove the lid and add water. Stir a little and mix with milk. Simmer for 3-4 minutes until the gravy thickens a bit. Then add cream, mix with garam masala powder and little butter. Finally, lightly stir in the cheese slices. If you stir too much, the cheese may break. So be careful.Diameter, then lower the flame for 3-4 minutes. Your perfect dhaba style shahi paneer is ready. Eat with bread.
Shahi Dai Paneer–
Ingredients:
400 grams of cheese, 2 onions cut into 4 pieces, 2 teaspoons of white oil, 3 teaspoons of cloves, 4-5 teaspoons of whole pepper, 1 stick of cinnamon, 1 teaspoon of bay leaf, 2 teaspoons of raw chili, 1 teaspoon of ginger paste, garlic. Bata 1 spoon, cashew nut batter 1/4 cup, curd 1/2 cup, cream 1/2 cup, saffron a little, hot spice powder 1/2 spoon, salt as much, sugar as much, small cardamom powder 1/4 spoon.
Method:
Cut the cheese into small pieces. Boil the onions in 1/4 cup of water. Then cool it and make a fine paste in the mixer. Now heat oil in a non-stick pan and add cloves, whole pepper, cinnamon, bay leaves. Now stir it with green chillies and onion paste for 3-4 minutes. You will see that the floor does not stick. And do it on very low heat, because the curd cheese will turn brown only when the onion gets colored. Then add ginger paste, garlic paste and stir for a while. Now add cashew nut paste to the mixture. Stir for 2 minutes. Then mix with curd and water until the water dissolves the gravita. Mix with cream, then add saffron, garam masala powder and salt and sugar to taste. Mix on low heat. Gently stir in the cheese pieces. After that, if you spread small cardamom powder on top, Dahi Shahi Paneer is ready. But yes, remember, do the whole cooking in very low flame. Will be white in color. Serve with rice, roti, polao—anything.
Shahi Paneer Makhni–
Ingredients:
200 grams of cheese, 4 spoons of oil, 4 small cardamoms, 6 cloves, 2 sticks of cinnamon, 7-8 cloves of crushed garlic, 1 1/2 inch finely chopped ginger, 2 chopped green chillies, fresh Tomato puree 3 cups, salt as per quantity, Kashmiri red chili powder 1 1/2 spoon, chopped coriander leaves 3 spoon, hot spice powder 1 spoon, Kasuri methi 1 spoon, milk 1/4 cup.
Preparation:
Cut the paneer slab into 2 parts. Heat oil in a non-stick pan or kadai and stir in small cardamoms, cloves, garlic, ginger. Then add chopped green chillies and keep stirring lightly. Now in another non-stick pan add tomato puree with salt and cook on low heat until the water boils a little. Now mix the ginger-garlic masala in it. Now heat the rest of the oil in a grill pan and add the paneer slabs divided into two. Sprinkle salt and red chilli powder on it. Turn it over after a while. Fry until golden on both sides. Now add chopped coriander leaves to the tomato gravita in another pan. Then mix well with salt, sugar, remaining red chilli powder, garam masala powder, kasuri methi and honey. When the cheese is grilled well, take it down and cut it into pieces with a knife. Then add it to the gravy and stir it lightly. Stir in milk just before pouring. Serve this Shahi Paneer Makhni hot with roti.
Cheese Poppy–
Ingredients:
Cheese 250 gms cut into pieces. Poppy seed batter 1/2 cup chopped papaya medium size. Tomato chopped 1 large. 2 to 3 cloves of garlic, 1 teaspoon chopped ginger. 2 raw chilies. 1/2 teaspoon Kashmiri pepper. Powder. 4 to 5 large spoons of grated cheese. 1/4 teaspoon of garam masala powder. Oil.Salt to taste.
Method:
Poppy seeds should be soaked in water beforehand. After soaking in water and getting soft, make a paste with poppy seeds, ginger, garlic and green chillies in a blender. Now add oil to a bowl and stir the onions with a fork, when the color of the onion starts to change, pour the previously prepared poppy paste. have to pay Mix well with salt, kashmiri chili powder and stir till the oil separates from the spices. Now pour 1/2 cup of hot water and mix it well with the spices. When the water starts to boil little by little, add pieces of paneer and spread grated cheese on it and reduce the gas flame and cover the pot. When the gravy thickens, remove the cover, spread garam masala and close the cover for 1 minute. Now turn off the gas and serve.
Special Paneer Tikka Masala–
Ingredients:
Cheese cubes 250 to 300 grams, Capsicum 1 cubed, Onion 1 big cut and layered, Thickened sour yogurt 5 tablespoons, Ginger paste 1 teaspoon, Garlic paste 1 teaspoon, Lemon juice 1 teaspoon spoon, turmeric powder 1/2 teaspoon, Kashmiri red chili powder 1 teaspoon, hot spice powder 1 teaspoon, nutmeg powder 2 pinch, saffron 1 pinch, cornflower or gram flour 1 tablespoon, salt to taste, soybean oil 1 tablespoon, Ingredients for Paneer Gravy: Finely chopped 2 to 3 onions, 2 large ripe tomatoes, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, 2 to 3 tablespoons of water-drained thick curd, turmeric powder 1/ 2 tsp, Kashmiri Red Chilli Powder 1 tsp, Roasted Cumin Powder 1/2 tsp, Roasted Coriander Powder 1/2 tsp, Roasted Garam Masala Powder 1 tsp, Kasuri Methi 1 tsp crushed by hand, flowers Fat cream 3 to 4 tablespoons, water 1/2 cup or a little more as needed, soybean oil 1 tablespoon, butter 1 tablespoon, sugar 1/2 teaspoon optional, finely chopped coriander leaves 2 teaspoons, Like the amount of salt,
Method:
Method of Marinating Paneer Tikka: Take sour curd with water in a bowl. Beat for a while with a slotted spoon so that it becomes smooth. Then add ginger paste and garlic paste. Also add turmeric powder, red chilli powder, garam masala powder and nutmeg powder one by one. In this time add salt, saffron and cornflower or besan. Spices for cheese marination are ready. Allow the cheese cubes to marinate in this spice. Marinate the cheese in this spice for one to two hours. It is best to refrigerate the cheese cubes during this time. This improves the marination process. How to Grill Paneer Tikkas: If you want to grill the paneer tikkas in the oven, you can follow this method. For this, first preheat your oven to 200 degrees Fahrenheit for 10 minutes. Meanwhile, wrap an aluminum foil around the baking tray. This will make cleaning the baking tray much easier later. How many kebab sticks to take? Paneer tikka, capsicum and onion petals should be taken one by one on this kebab stick. This time these kebab sticks should be arranged in the prepared baking tray. Brush some oil on the paneer cubes. Place this baking tray in a preheated oven. Grill at 200 degrees Fahrenheit for 15 to 20 minutes. Paneer Tikka for Ready Paneer Tikka Masala.
How to Pan Fry the Paneer Tikka:
First, in the same method, the paneer, capsicum and onion should be heated in a kabab stick. This time the oil should be heated in the pan. When the oil is hot, fry the paneer tikkas on medium flame. In this case also it may take about 20 to 25 minutes. But the kebab sticks with paneer should be turned over and over again. Otherwise paneer may burn. How to make Paneer Tikka Masala Gravy: Heat butter and soybean oil in a pan. Fry finely chopped onions in between. When the chopped onions are fried, finely chopped tomatoes should be added. Ginger and garlic paste should also be added. Once these spices are finely ground, add turmeric powder and kashmiri red chili powder one by one. After that add drained sour curd, roasted cumin powder, roasted coriander powder and roasted garam masala powder. Grind well. Salt and sugar should also be added. When the spices are ground well, add some water. When the water boils, put the prepared paneer tikkas in the stick. Boil for two to three minutes. Then spread kasuri methi and finely chopped coriander leaves on top. Then the stove should be closed. Then in a serving dish serve the delicious Paneer Tikka Masala.