Paneer Tikka

• Panner - ½ kg (cut into cubes of 3 cm)
• Onion - 2 (Cut into cubes)
• Tomato - 2 (Cut into cubes removing the seeds)
• Capsicum - 1 (Cut into cubes)
• Spinach- 1 bunch (Boiled)
  
• Ginger paste - 2 tsp
• Garlic paste - 4 tsp
• Red chilly powder - 1 tsp
• Green chilly - 3 No.
• Mint leaves - 1 small bunch
• Cream - 3 tsp
• Corn flour - 2 tsp
• Chick pea flour - 3 tsp (fried)
• Lemon juice - 3tsp
• chat masala powder - 1 tsp
  
• Salt - to taste
• Oil - as required
• Tooth pick - as required

1. In a vessel add 2 tsp ginger paste, garlic paste, salt, red chilly paste, 1 tsp lemon juice and panner mix all together and keep it a side for 15 mints to marinate.
2. Now in a blender add boiled spinach, green chilly and mint leaves, blend this into nice paste.
3. After 15 mints remove the panner from the marination and discard the excess liquid.
4. In a bowl add cream, spinach paste, 2 tsp ginger paste, cornflour, chickpea flour, salt, remaining lemon juice and 2 tsp oil. mix well.
   
5. Gently apply this mixture over the panner and keep aside.
6. Now in the remaining mixture add the onion, tomato and capsicum, apply all over it.
7. Place the panner and the vegetable on the high rack  on microwave safe plate and grill for 15 - 20 mints. till brown on all sides.
8. Reposition it frequently .
   
9. Take the tooth pick and arrange one by one, first capsicum then tomato, onion and panner. Arranging is your choice.
10. Now sprinkle chat masala and serve it hot.

Butter Paneer

It just tempt your taste buds with there creamy paneer pieces floating in tomato gravy. It goes well with hot  naan or paranthas.

• Paneer – 250grm (cut into cubes)
• Butter – 2 tbsp
• Tomato puree – 1 cup
• Ginger-garlic paste – 1 tbsp
• Cashewnut paste – 2 tbsp
• Cream – ½ cup
• Tomato sauce – 1 tbsp
• Red chilli powder – ½ tsp
• Garam masala powder – ½ tsp
• Sugar – ½ tsp
• Salt – to taste
• Pepper – to taste
• Coriander leaves - as required(finely chopped)

1. In microwave safe bowl add butter and melt it at 100% power for 1 min.
2. Now add tomato pure, ginger-garlic paste, tomato sauce, sugar, garam masala powder,  red chilli powder, salt and pepper and microwave at 100%  for 5 - 6 min.
3. Stir in between.
4. Add cream, cashew nut paste,water as required and microwave covered at 80% power for 3 - 4 min.
5. Lastly add panner pieces and microwave covered at 80% power for 2 - 3 min. Standing time of 2 - 3min. is given.
6. Garnish with coriander leaves and serve hot.

Low Cal Palak Paneer

• Spinach – 2 bunches (shredded)
• Paneer – 100gms (made from cows' milk or fat removed milk)
• Garlic – 1 flake (crushed)
• Ginger – ½ tsp (grated)
• Green chilies – 2 (finely crushed)
• Cumin seeds – ¼ tsp
• Sugar – ¼ tsp
• Wheat flour – ½ tsp
• Turmeric powder – 3-4 pinches
• Cinnamon clove powder - 3-4 pinches
• Asafetida powder - 3-4 pinches
• Garam masala powder - 1 pinch
• Salt - to taste
• Lemon juice - to taste

1. Boil the spinach in minimum water till soft and bright.
2. Drain it and cool it. Grind it with flour, ginger, garlic and chilies.
3. Heat a heavy or nonstick pan, add all the seeds.
4. When roasted add asafetida and ground spinach.
5. Add all other ingredients, except paneer and lemon juice.
6. Stir, cover and simmer for 3-4 minutes.
7. Add paneer and lemon juice, stir gently.
8. Simmer further for 2 minutes.
9. Pour into serving dish. Serve hot with wheat flour phulkas, or steamed brown rice.

Panner Butter Masala

This is a North Indian dish. It is very rich in taste.

• Paneer - 200gm
• Tomato - 200gm (finely chopped)
• Milk - 1cup
• Onion- 200gm (finely chopped)
  
• Ginger-Garlic paste - 1tbsp
• Curd - 2tbsp
• Chilly powder - 2tsp
• Dhaniya powder - 3tsp
• Butter - 1tsp
• Green Chilly - 2no
• Cardamom - 2no
• Cinnamon - 1 sticks
  
• Cloves - 2no
• Oil - 2tbsp
• Salt - to taste
• Coriander leaves
  

1. In a pan put some oil, when it get hot put cardamom, cloves & cinnamon.
2. When the nice aroma comes add onion.
   
3. When onion get transparent add ginger-garlic paste.
4. Now add green chilly(sleeted in the center) and tomatoes.
5. When oil comes from the mixture add all the dry masalas.
6. Put the curd & milk, mix all together nicely.
7. Now add the paneer & mix well
8. At last put the coriander leaves. Now it is ready to serve.