Paneer Popcorn recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Paneer Popcorn Recipe

There are so many paneer recipes of which most kids love this crispy and tasty paneer Popcorn recipe because of its crunchy and tasty nature. This makes a great appetizers for kids.

The good thing about this recipe is that, you can even make them s way ahead, and keep them in fridge and just fry and serve as you need. The crispness and crunchy nature remains for more than 2 hours. So if you are preparing this for a birthday party you can very well make this hours before serving.

Also I have made this recipe for kids and added less spices only. If you are making this for adults, you can double the quantity of spice powders. Also I have cut the bigger paneer cubes into 4 smaller cubes ( bite sized ones ) for kids.

This paneer Popcorn can be simply served with just a chilli sauce or tomato sauce or even mayonnaise. In all the way it tastes simple great.

If you like snacks then do check my other snacks like below

• Veg cheese balls
• Sweet maids biscuits
• Baby corn golden fry
• Crispy prawn fry
• Crispy cauliflower fry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal.

Recipe to make the kids friendly snack

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Paneer Popcorn | Kids Paneer Recipe

Paneer Popcorn is an kids friendly evening snack or a party snack which can be prepared easily and tastes great with just a tomato sauce or a chilli sauce.

Course Snack

Cuisine Indian

Keyword paneer Popcorn

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 500kcal

Author Akila

Ingredients

• Paneer cubes – 250 gms cut into small cubes
• chilli powder – 1 tsp
• turmeric powder – 1/4 tsp
• salt – as per taste
• black pepper – 1/4 tsp
• italian mixed herbs – 1/2 tsp optional
• oregano – little optional
• chilli flakes – 1/2 tsp
• corn flour – 1/2 tbsp
• apf / maida flour – 2 tbsp
• ginger paste – 1 tsp
• garlic paste – 1 tsp
• water – 1/4 cup to 1/2 cup
• bread crumbs – 1 cup or as needed for coating the paneer cubes
• oil – for frying

Instructions

• take250 gms of paneer and cut into small cubes.

Prepare the Masala

• In a bowl, add chilli powder, turmeric, salt, black pepper mixed herbs, oregan, chilli flakes, corn flour, maida flour, ginger and garlic paste
• To this add required water and mix to form a batter.
• The batter should not be thick or very watery. The consistency should be of dosa batter consistency.

Prepare the coating

• Now take all the other ingredients and keep it ready. Take bread crumps as required or 1 cup and spread on a plate.
• Now dip the paneer cubes in the batter nicely so that batter is coated well. Then remove from the batter and immediately roll over the bread crumbs, till all sides of the paneer is coated well with the bread crumbs.
• You can do this in batches of 15 to 20 paneer cubes at a time.
• Once you have done with the coating, allow the paneer to rest for about 15 to 20 minutes.

Fry the Paneer cubes

• After about 15 to 20 minutes, In another kadai or pan, add enough oil for frying and heat it in medium flame. Once oil is hot enough to fry, add the bread crumps coated paneer cubes one by one slowly in the oil.
• Again fry them in batches stirring occasionally. Also fry them in medium flame only.
• Fry all the paneer cubes are evenly fried, so that it turns nice golden in colour, remove them from oil. Filter the extra oil using a kitchen tissue.
• Repeat the same with the other paneer cubes.
• Your tasty and very crispy paneer popcorn is ready to be served.

Video

Notes

Check the below notes 

Ingredients

• Paneer cubes – 250 gms (cut into small cubes)
• chilli powder – 1 tsp
• turmeric powder – 1/4 tsp
• salt – as per taste
• black pepper – 1/4 tsp
• italian mixed herbs – 1/2 tsp (optional)
• oregano – little (optional)
• chilli flakes – 1/2 tsp
• corn flour – 1/2 tbsp
• apf / maida flour – 2 tbsp
• ginger paste – 1 tsp
• garlic paste – 1 tsp
• water – 1/4 cup to 1/2 cup
• bread crumbs – 1 cup or as needed for coating the paneer cubes
• oil – for frying

Step by step instructions to prepare paneer Popcorn

I have taken 250 gms of paneer and cut into small cubes. If you want you can use it as it is. You can either use the store bought paneer or the home made paneer cubes.

Learn how to make the paneer cubes

Prepare the Masala

In a bowl, add chilli powder, turmeric, salt,

black pepper, italian mixed herbs, oregano, (italian herbs and oregano are optional. But they guve nice flavour to the snack. So try to add them too)

chilli flakes, corn flour,

all purpose flour (maida flour), ginger psste and garlic paste.

To this add required water and mix to form a batter.

The batter should not be thick or very watery. The consistency should be of dosa batter consistency.

Prepare the coating

Now take all the other ingredients and keep it ready. Take bread crumps as required or 1 cup and spread on a plate.

Now dip the paneer cubes in the batter nicely so that batter is coated well. Then remove from the batter and immediately roll over the bread crumbs, till all sides of the paneer is coated well with the bread crumbs so that it will be very crispy while frying.

You can do this in batches of 15 to 20 paneer cubes at a time.

Once you have done with the coating, allow the paneer to rest for about 15 to 20 minutes.

Fry the Paneer cubes

After about 15 to 20 minutes, In another kadai or pan, add enough oil for frying and heat it in medium flame. Once oil is hot enough to fry, add the bread crumps coated paneer cubes one by one slowly in the oil.

Again fry them in batches stirring occasionally. Also fry them in medium flame only.

Fry all the paneer cubes are evenly fried, so that it turns nice golden in colour, remove them from oil. Filter the extra oil using a kitchen tissue.

Repeat the same with the other paneer cubes. Your tasty and very crispy paneer popcorn is ready to be served.

Serve them with tomato sauce or chilli sauce. I have served with chilli sauce.

Notes

1. You can cut the paneer in to small cubes or use as it is. But I feel making them into bite sized ones, doubles the quantity as well as tastes great.
2. Instead of maida and corn flour you can use egg white too.
3. Adding the Italian herbs are purely optional
4. You can prepare these in bulk and can freeze for more than a month as well in a ziplock bag. Just thaw them and fry as and when needed.

The post Paneer Popcorn | crispy paneer snack | Kids Paneer Recipes appeared first on Learning-to-cook.

 

Method

 

1. Grate the Panner and keep it ready. Fry the nuts and raisins adding 1 tsp ghee in a small pan and keep it aside.

 

2. In a wide vessel, add the milk and start boiling it. Let it reduce to atleast 3/4 in quantity. You can add condensed milk at this stage. Add the saffron strands. 

 

3. Crush some cardamom seeds and add to the milk. When the milk is boiling, add the panner and allow to boil for 5 min. Add a pinch of salt. 

 

4. Add the fried nuts and raisins. Switch off the stove.

 

5. Garnish with remaining nuts and Serve it hot or cold.

 

Yummy, easy and tasty paneer payasam is ready to be served.

 

Notes:

1. Adding condensed milk is optional, but it makes the payasam richer in taste.

2. When adding sweetened condensed milk, reduce the sugar, accordingly.

3. Adding pinch of salt to payasam always makes the kheer, more tastier. 

4. Saffron strands can be soaked in separate milk and you can add that milk also. 

 

 

Recipe to make the Paneer payasam | paneer kheer

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Paneer Payasam | How to make Paneer Kheer

Paneer Payasam aka Paneer Kheer is a delicious kheer recipe which tastes similar to Basandhi. This is a quickest recipe which can be made within 10 min, if all the ingredients are in hand. Now let’s see how to prepare this Paneer Kheer.

Course Dessert

Cuisine Indian

Keyword paneer kheer, paneer payasam, paneer payesh

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Grated Paneer – 1.5 cup
• Milk – 2.5 cups
• Condensed milk – 1 cup optional
• Sugar – as needed
• Raisins – 2 tsp
• Cashews – few
• Pista – few
• Ghee – 2 tsp
• Salt – a pinch
• Saffron strands – a pinch
• Cardamom – 2 crushed

Instructions

• Grate the Panner and keep it ready. Fry the nuts and raisins adding 1 tsp ghee in a small pan and keep it aside.
• In a wide vessel, add the milk and start boiling it. Let it reduce to atleast 3/4 in quantity. You can add condensed milk at this stage. Add the saffron strands.
• Crush some cardamom seeds and add to the milk. When the milk is boiling, add the panner and allow to boil for 5 min. Add a pinch of salt.
• Add the fried nuts and raisins. Switch off the stove.
• Garnish with remaining nuts and Serve it hot or cold.

Notes

• Adding condensed milk is optional, but it makes the payasam richer in taste.
• When adding sweetened condensed milk, reduce the sugar, accordingly. 
• Adding pinch of salt to payasam always makes the kheer, more tastier.
• Saffron strands can be soaked in separate milk and you can add that milk also.

*Post first published on June 5, 2015. Updated with recipe.

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Paneer pulao recipe with easy step by step instructions for your easy understanding and learning.

How to make Paneer Pulao

Though I am a Paneer lover, I have not posted much paneer recipes. This Pulao, I did long before and was in my draft. Paneer without any veggie also tastes great either in pulao or in any gravy when added. This is one such easy one pot meal, which can be prepared in a jiffy, if the paneer is readily available and tastes great.  

 

You can try different paneer recipes here and have given some pulao recipes to try from my blog. 

 

• Peas Pulao
• Mushroom Pulao
• Spicy tomato pulao
• Sweet corn pulao
• Babycorn Pulao 
• Capsicum Pulao
• Potato Pulao

 

 

Step by step instructions of pulao

Ingredients
Basmathi rice – 2 cups
Paneer cubes – 1 cup
Green Peas – 1/4 cup (optional)
Onion – 1 (chopped nicely)
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 (slit into half – lengthwise)
Cumin seeds – 1/5 tsp
Cloves – 4
Cinnamon stick – 1
Cardomom – 1
Bay leaf – 1
Mint leaves – 1/4 cup (optional)
Coriander leaves – 1/4 cup (optional)
Water – 3 cups
Oil – 2 tbsp
Ghee – 1 tbsp
Cashews – few (optional)
Coriander leaves for garnishing

 

Method
1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. In a Pressure cooker, add oil and fry all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).

 

 

6. Garnish with coriander leaves and serve the hot Paneer Pulao with Soya chunks masala.

 

 

Tasty and Easy Paneer Pulao is ready… 

 

Recipe to make Paneer Pulao

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Paneer Pulao | Easy Pulao Recipes

Paneer without any veggie also tastes great either in pulao or in any gravy when added. This is one such easy one pot meal, which can be prepared in a jiffy, if the paneer is readily available and tastes great.

Course Main Course

Cuisine Indian

Keyword paneer pulao

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

soaking time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 400kcal

Author Akila

Ingredients

• Basmathi rice – 2 cups
• Paneer cubes – 1 cup
• Green Peas – 1/4 cup optional
• Onion – 1 chopped nicely
• Ginger Garlic Paste – 1 tsp
• Green Chillies – 2 slit into half – lengthwise
• Cumin seeds – 1/5 tsp
• Cloves – 4
• Cinnamon stick – 1
• Cardomom – 1
• Bay leaf – 1
• Mint leaves – 1/4 cup optional
• Coriander leaves – 1/4 cup optional
• Water – 3 cups
• Oil – 2 tbsp
• Ghee – 1 tbsp
• Cashews – few optional
• Coriander leaves for garnishing

Instructions

• Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. In a Pressure cooker, add oil and fry all the spices mentioned above.
• Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).
• Add in the peas and fry for a min. Add the paneer cubes now and fry for a min again. (if you want, you can fry the paneer cubes separately in ghee and add now).
• Add the water and when it starts boiling, add the soaked rice.
• Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.
• Garnish with coriander leaves and serve the hot Paneer Pulao with Soya chunks masala.

Notes

Soaking Basmati Rice for 20 minutes, gives a nice lengthy rice.

*Post first published on March 2nd 2015. Updated with recipe.

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Matar Paneer is a quick, tasty and popular North Indian dish which is served as a side dish to naan, chappathi or pulaos. The soft paneer is cooked in tomato gravy with the Indian masala. This mutter paneer I did last week as a side dish for veg pulao and the combination is simply great. Everyone in my family loved it.

Other paneer recipes for you to check

Paneer Pulao
Paneer Jalebi
Paneer Bhurji
Paneer Cake / Chhena Poda
Paneer Kulfi
Lajjatdar Paneer
Apple cherry custard with paneer

How to make Matar Paneer

Preparation time: 10 min | Cook Time: 15 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Spices
Cumin seeds – 1/2 tsp
Whole black Pepper – 2 pinch (around 5 to 6)
Fennel seeds – 1/5 tsp
Cloves – 2 to 3
Star anise – 1
Cinnamon stick – 1

For gravy
Panner – 200 gms (How to make paneer)
Green peas – 1 cup
Butter/oil – 2 tbsp
Onion – 2 medium sized
Tomato – 2 medium sized
Ginger garlic paste – 1.5 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam masala – 1/2 tsp (optional)
Salt – as per taste
Cashews – 6 to 8
Kasoori methi – 1 tbsp crushed
Tomato Sauce – 2 tbsp
Red food colour – 2 to 3 drops
Cream / Malai or Milk – 1/2 can (Milk – 1 cup)

Coriander leaves for garnishing

Method 

1. Wash the paneer and soak in hot water for 5 min. Remove from water and keep aside. Wash the green peas and keep aside. 

2. In a pan or kadai, add the spices mentioned in spices list and add the onions. Sauté them for 2 min. Add the Ginger garlic paste and again sauté till raw smell goes off.

3. Add the tomato and the crush the fenugreek leaves and add them. Sauté the tomato well. Add the turmeric powder, chilli powder and coriander powder and salt.

4. Add the cashews and sprinkle little water and let them cook well.

5. Now transfer the content to a food processor and grind to a smooth paste.

6. In the same pan add oil or butter and add the onion tomato paste. Now add the paneer and the green peas.

7. Add little water and let them cook well. Now add the cream or milk.

8. Add the garam masala and cook again for few more minutes. Add coriander leaves and serve hot.

9. Matar paneer Masala is ready.

Yummy yummy Matar Paneer is ready

Notes:
1. Adding butter increases the taste.
2. You can add a 1/2tsp of sugar, which enhances the taste.
3. Since I do not have cream in hand, I added milk. But I suggest to add cream, as it gives rich taste to the gravy.

Tags:Matar Paneer, Mutter Paneer, Paneer recipes, how to make Matar Paneer recipes, Paneer green peas currynorth Indian Paneer recipes, Paneer side dish recipes

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Paneer Jalebi / Chanar Jalebi Recipe:

Paneer Jalebi or chanar Jalebi is a tempting dessert from Bengal. Actually this is the challenge by our fellow blogger Chandrani of Cuisine Delights in SNC event organised by Divya. Actually this is the event, where one member from north team challenge the south team and vice versa. This time, Chandrani, from north team challenged with this awesome Bengali sweet Chhenar Jalebi. Thanks you for challenging us with the yummy and famous sweet.

How to make Paneer Jalebi/Bengali Chanar Jalebi

Preparation time: 50 min | Cook Time: 30 min | Serves:4
Recipe Category: Dessert | Recipe Cuisine: North Indian

Ingredients

• Paneer – 1 cup
• All purpose flour – 3 tsp
• Milk – 2 tsp
• Sugar – 1.5 cups
• Water – 2 cups
• Cardamom – few crushed
• Saffron – few strands
• Oil – for frying
• Nuts – cashews, almonds or pistas for garnishing

Method

Preparation of Paneer

Check here to know how to prepare the paneer.

1. Mix the all purpose flour with paneer and knead to make a smooth dough. If you need add little milk.

2. Take small portion of the dough and roll into rope like thing. Then make it into spiral shaped or Jalebi shaped n keep aside.

3. Now in a vessel heat the oil with medium flame. When the oil gets heated, meanwhile prepare the sugar syrup by adding water and sugar in another separate vessel. If you need add some cardamoms and saffron strands. When sugar gets dissolved and switch off when you get the single string consistency for the sugar syrup.

4. Now in the hot oil add the spiral shaped paneer slowly one by one.

5. When they turn to golden brown colour remove from oil and add it to the hot sugar syrup.

6. Do the same for the rest of the jalebi and allow the Jalebi, to soak in sugar syrup for 1 to 2 hours atleast.

7. Serve it with some chopped nuts and sugar syrup.

I belong to 

You can also view below paneer recipes

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For this blog anniversary, I thought of doing something special…(what-else nothing but a sweet… but not a regular one… ) Saw many our blogger friends doing Chenna Poda last month for the ICC challenge. It was a very new recipe for me and finally decided to make this and it came out good.

Ingredients

• Milk – 2 litres ( I used full cream milk)
• Lemon juice/Vinegar – 2 tsp
• Semolina/Rawai/sooji – 1/4 cup
• Raisins – 3 tsp
• Cashews and Pistachios – 2 tsp
• Milk – 1/2 cup
• Ghee – 4 tsp
• Sugar – 1 cup + 1/4 cup
• Water – 2 tsp

Method

• Boil the milk and when it is boiling, add the lemon juice/vinegar.
• The milk gets curdled and strain the curdled milk in a muslin cloth and add plenty of water to remove the sourness of the lemon.
• Allow the water to drain from the chhena/paneer for 1 hr. or keep a heavy bottomed pan on this cloth for 30 min or till most of the water drains from the chhena (paneer) (its nothing but preparing paneer – crumbled paneer).

• To the chhena, add the rawa/semolina/sooji, sugar and 2 tsp of ghee and mix well.

• Meanwhile, in a small pan, add 1 tsp of ghee and fry the cashews, pistachios and raisins till golden brown colour and pour to the chenna mixture.
• Add the milk and mix well, to form a dough.

• In order to prepare the caramel, 2 ways can be choosen (this is a bit tricky part)

                  1. In a pan, add 1/4 sugar and water and bring to single thread consistency and pour immediately to the greased (with 1 tsp ghee) baking pan and spread it.

                  2. Add the 1 tsp ghee, water and sugar to the baking pan itself and show on the stove stop/keep in oven, till the sugar melts and spread it.

(I chose the 2nd method and since it has to be done quickly, cannot able to take the picture)

• After making the caramelized sugar, transfer the chenna mixture to this baking pan and bake it for 50 to 60 min. 
• By inserting a toothpick, check if it comes out clean without any dough sticking on it. 

• Allow the cake to cool, invert it, cut into slices and serve the delicious dessert. 
• Can be refrigerated and used within a week. (Thought of doing so, but got over within a hour)

The post Chhena Poda (Paneer Cake) – For my 2nd blog anniversary appeared first on Learning-to-cook.

Ingredients

• Crumbled Paneer  – 1 cup
• Sugar – 1/2 cup
• Cardamom(crushed) – 2 to 3
• Pistachios – few (for garnishing)
• Saffron – few (for garnishing)

Method
Check here to make the crumbled paneer.

• To the crumbled paneer, add the sugar, cardamom and knead to a soft dough.
• Sugar will get dissolved by kneading.
• Now transfer this to a pan (non-stick would be better), and cook, till the raw smell of paneer goes off.
• Take care that the colour does not change at this time.
• When the paneer mixture, turns dry, transfer it to another bowl and again knead it to dough consistency.
• Now take small portion of the paneer and make into desired shapes.
• Garnish with pistachios and saffron.
• Sandesh is ready to be served.

The post Sandesh appeared first on Learning-to-cook.

Ingredients

• Paneer – 1 cup
• Curd/Yogurt – 1/2 cup
• Green peas boiled – 1/2 cup
• Onion – 1 (chop finely)
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Chilli powder – 1 tsp
• Turmeric powder – a pinch
• Salt as per taste
• Sugar – 1/2 tsp
• Ghee – 3 tsp
• Milk – 4 tsp

To make paste

• Ginger garlic paste – 2 tsp
• Cloves – few
• Green chilli – 2
• Cardamom – 2 to 3

Method

• Mix the curd/yogurt, salt, chilli powder (1/2 tsp) and paneer and marinate for 15 to 20 min.
• Meanwhile, make a paste with the ingredients under the To make paste section and keep it ready.
• Now in a pan, add ghee, and when hot, add the onions and saute till it becomes translucent.
• Now add the paste to this.
• Add the remaining chilli powder, cumin powder, turmeric powder, coriander powder.
• Add water and bring to boil.
• Now add the marinated paneer, boiled green peas, sugar and milk and allow to cook.
• After 6 to 8 min, switch off the stove, garnish with coriander leaves and serve hot with roti or rice.

Note: 

• Original recipe goes with fresh cream instead of milk.
• Poppy seed to be soaked for a whole night/8 hrs and added to the ingredients under To make paste section.

This goes to my event Dish Name Starts with L

The post Lajjatdar Paneer appeared first on Learning-to-cook.

Ingredients

• Milk(Full Cream) – 1 litre
• Lemon juice/Vinegar – 2 tsp
• Muslin cloth – 1

Method

• Bring milk to boil
• Add the lemon juice, and stir slowly.
• The milk gets curdling.
• Switch off the stove.

• In a strainer, cover with muslin cloth and pour the curdled milk.
• Immediately pour water and wash the curdled milk. This is to remove the sourness of the lemon juice.
• Just pour the water for 3 to 4 min and wash nicely.

• Now drain the water by squeezing the cloth and then place any heavy weight (I used big pressure cooker filled with water) on the cloth and keep it for 45 to 1 hr, or still the water drains off completely.
• Remove the weight and cloth and the paneer is ready.

• For crumbled paneer, just keep the weight for 30 min and remove and then start crumbling it with fork or spoon or even with hand.

The post How to make Paneer/Cottage Cheese appeared first on Learning-to-cook.

Ingredients

Marination

• Paneer – 1 cup (200gms)
• Bell pepper/capsicum – 1 (big)
• Curd/yogurt – 1/2 cup
• Tomato -1 (large)
• Onion – 1 (large)
• Chilli powder – 1/4 tsp
• Kasoori methi(fenugreek leaves powder) – 1/4 tsp
• Salt – 2 pinches
• Lemon juice/vinegar – 1 tsp
• Tikka masala – 1 tsp (optional)
• Oil – 1/2 tsp

Gravy

• Onion – 1 (large)
• Tomato – 1 (large)
• Cumin seeds – 1/5 tsp
• Ginger garlic paste – 1 tsp
• All purpose flour/Maida – 1/2 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1/2 tsp
• Garam masala – 1/2 tsp
• Coriander leaves – few
• Salt – as needed
• Oil – 3 tsp

Method

• Cut the paneer into cubes.
• Mix all the ingredients under marination and leave it for 30 mts.

• While it is getting marinated, we can start preparing the gravy.
• Grind the tomato in a food processor and make a puree. Keep it aside.
• For gravy, take a big tawa, and add oil.
• When oil is hot, add cumin seeds, onion and salt.
• When the onion becomes transparent, add pinch of turmeric, ginger garlic paste and fry till the ginger smell goes off.
• Now add all purpose flour and the mixture will become thick.
• Now add the tomato puree and chilli powder, coriander powder and cumin powder and keep on stirring, till the oil oozes out from the mixture.
• If the mixture has become thick, add more water at this stage and keep in low flame.

• Now in another flat bottomed, pan, add oil and start frying the marinated paneer and the vegetables on all sides.
• Add the fried paneer cubes to the gravy and add the garam masala.
• Check for the seasoning and let it cook for 5 to 7 mts or till the gravy becomes thick.
• Garnish with coriander leaves and serve hot with roti, nan or chappathi.

Notes

• Curd/yogurt should be thick.
• Adding All purpose flour is to give a silky texture to the gravy.
• If you want you can add the creamer at the last stage just 2 mts before you take out the gravy from the stove.

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