Paneer Kulcha Recipe |Amritsari paneer kulche

I am addicted to punjabi cuisine .I love chola bhatura , punjabi kadhi, aloo matar ,palak paneer ,parathas and ofcourse kulchas...list goes on and on.

I have blogged about aloo kulcha earlier .todays recipe is Paneer Kulcha

 

 

I wanted to make this paneer kulcha since long time but somehow kept on postponing & ended  in other paneer dishes.Last weekend both milk packets got spoilt &  I made paneer from them.

Obviously taste of home made paneer is definitely different  & nowadays I refrain from buying paneer from market as I make it at home only.Pls chk out here for recipe of how to make paneer at home ?

Coming back to recipe Paneer Kulcha recipe  is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?

We can enjoy this Paneer kulcha  just with pickle or Raitha  or pain curd (dahi) .it is a easy lunch box menu & kids favorite too

Paneer is known as  indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form



After tasting this kulcha all i can say is "Step out of the stereotype, set aside the aloo and pyaaz and make paneer kulchas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "

Kulcha (Urdu: کلچه, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ)  is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).



. The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown and served with channa(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...

Serves 7 kulchas

Ingredients :

Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain)  or cumin seeds (jeera/jira) - 1 tea spoon.
 
Filling /stuffing

1 cup grated paneer
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp anardana (optional)
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
 salt to taste


Method :

1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.

  2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered  bowl  at a warm place. Within 3-4 hours the dough will rise.

 3. Punch the dough once again to fix it. The dough to make kulcha is ready.

4. In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly The filling to stuff the kulcha is ready.

5.Make 8-10 round balls of the dough. Make equal amount of small balls of the paneer mixture also.



6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the paneer mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides  as shown below.



7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.


8.You can bake the kulcha in oven, pan (tawa) or tandoor.

9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.


10.Serve the Paneer stuffed kulchas with curd, chutney,mango pickle or chole recipe.



Tip /variation:

1. For baking  kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.

2. can use black sesame seeds /kalonji/owa /jeera to top up the kulcha

Easy Paneer Sabji

Todays paneer sabji is a quick and easy recipe .Paneer is something that is used on a very regular basis in Indian homes in some form or the other

It can be cooked with some basic ingredients in your kitchen like onion,tomatoes,green chilli,ginger garlic paste & few spices.
It doesnt use curd or cashewpaste or freshcream.But you can add a tbsp of curd and cashewpaste/ fresh cream if you want a hotel style taste.
But i have not added as I wanted to keep it simple.

Posting this recipe after almost 2 years was lying in my drafts.

Ingredients
Paneer (Indian Cottage Cheese) – 250 grams
Tomato’s (Chopped) – 2 medium size ( you can even puree tomatoes)
Onions (Chopped) – 1 large size
Ginger Garlic Paste – 1 teaspoon
green chilli chopped
kasuri methi - pinch
Jeera powder - 1 teaspoon
Turmeric Powder - ¼ teaspoon
Red Chilli Powder – 1 teaspoon
Garam Masala – ¼ teaspoon
Dry Coriander Powder – 2 teaspoon
shahi jeera - 1/2 tsp
Salt to taste
Oil – 1-2 tablespoon
lemon juice- amchur powder - 1 tsp
Coriander  – 1 tablespoon

Method:
1.Take a kadai, heat oil ,when oil is hot add shahi jeera .Once jeera crackles add chopped onions,green chilli,ginger garlic paste 
2.sauté for 3 – 4 minutes on medium to low flame till light brown.
3.Add in chopped tomatoes/tomato puree and stir, let it cook for few minutes till tomatoes go soft.
4.Add in turmeric powder and stir, now add other dry masalas to it.
5.Now add in the paneer cubes,kasuri methi and mix well, let it cook on low flame for few minutes.If required sprinkle little water if you feel sabji is becoming dry


6.Squeeze lemon juice /amchur powder mix well .Top it with chopped coriander leaves and switch off the flame and cover the kadai with lid.
7.Let the paneer rest in the masala for 5 minutes.
8.serve this with hot chapatis or parathas.

TIPS

1.Adjust red chilli powder as per your taste

2.Can even add 1 tbsp tomato ketchup to above recipe.

3.you can add a tbsp of curd and cashewpaste/ fresh cream if you want a hotel style taste.

Methi Matar Masala |restaurant style shahi methi matar masala

Had seen this recipe on a zee tv marathi in a cookery show named amhi saare khavayye . While watching i could make out that it would be definitely delicious and hence noted it down .made it for lunch and yes you are right got compliments from husband.



This dish is different from methi malai matar which is creamy rich delicious white  gravy.

Todays recipe is methi matar masala where methi = fenugreek leaves, matar = green peas and masala is a blend of various spices,onion tomato paste ,cashew plus  melon seeds paste along with paneer ,cream,khoya /mava

 

This dish can be called as mughlai or nawabi meaning royal as it made with rich ingredients like cashew,paneer,cream ,khoya and spices

This ultimate curry preparation is a blend of insatiable aroma and flavor. The chef who had shown this runs a restaurant in mumbai so this is a perfect hotel style methi matar masala




Methi leaves are very commonly used in Indian cooking. The leaves have a strong flavor and slightly bitter taste.

The dried leaves usually know and sold as Kasuri Methi is extensively used as herbs in variety of dishes for the fantastic flavor.

Ingredients

4 tbsp oil +2tbsp ghee
1 tbsp ginger garlic paste
1/4 cup poppy seeds( khaskhas)+ cashew nut paste ( soak 1 tsp poppy seeds with 7-8 cashews & grin d to smooth paste)
1 cup onion paste
1 cup tomato puree
1/4 cup melonseeds paste (magaj paste)
2 tsp  red chilli powder
1 tsp garam masala
1 tsp chana masala
1/2 tsp turmeric powder
1 tsp fresh cream
1 tsp coriander cumin (dhana jeera) powder
1 cup methi
3/4  cup green peas
3/4 cup paneer pieces
1-2  tbsp khava (mava)
pinch kasoori methi
salt to taste




Method:
1.Wash the methi leaves, chop them and add salt. Keep them aside.In a pan heat oil fry paneer pieces to golden brown .

2.In same oil add ghee ,add ginger garlic paste ,onion paste & saute till raw smell goes away.now add tomato puree .Add the poppy seeds & cashewnuts paste,melonseeds paste.Mix well and add chana masala, coriander cuminpowder, turmeric,garam masala, red chilli powder and salt& stir till oil separates.



3.Now add fenugreek leaves and green peas ,Finally add kasuri methi,fried paneer, cream ,khoya mix well ,little water and let it cook covered for 10 mins.





4.Methi Matar Masala  is ready to be served with hot rotis.

tips:

1.use low fat yoghurt (dahi)  instead of milk cream.
2.can use milk powder instead of mava/khoya

Paneer Aloo kofta recipe |mughlai panir Kofta | paneer kabab

Todays recipe is Paneer aloo kofta  or mughlai panir kofta recipe .These koftas can be served as a snack with tomato sauce or can be used to make malai kofta in white gravy .

Cashew nuts and raisins stuffed soft malai kofta and that to with cashew nuts, curd and cream gravy sound too delicious.

paneer means cottage cheese and aloo means potato. these paneer aloo koftas taste delicious and are healthy too

Mughlai Paneer Kofta  uses all the traditional and most loved ingredients used in Mughlai cuisin namely  paneer (Indian cottage cheese), dry nuts and fruits,  and selection of spices

 

Ingredients
Paneer - ½ cup  grated
Mawa/milkpowder - ½ cup 
Corn flour - 2 tbsp  or bread crumbs - 1 cup
Cashew nuts - 8-10
Raisins(golden manuka) - 1 tbsp
Green cardamom powder - 1 tsp
potato medium boiled & grated - 2
Salt/black salt - ½ tsp
Black pepper(kali miri powder) or red chilli powder - 3/4 tsp
hyderabadi  garam masala powder -¼ or ½ tsp
chopped coriander leaves - 2 tbsp
chaat masala - 3/4 tsp (optional)
Oil - to fry kofta

garnish
2 tbsp grated paneer (indian cottage cheese)
1 tbsp coriander leaves (kothmir)



Method:

Kofta
1.In a bowl add boiled grated potato, paneer, Mawa/milkpowder,half amount of corn flour,bread crumbs,coriander leaves and black pepper /red chilli powder ,chat masala,salt ,and mix all ingredients until you get soft dough.



2.Mixture for making kofta balls is ready.

3.For stuffing of the kofta balls mix cashew nut pieces, raisins and cardamom powder. Stuffing for kofta balls is ready.

4.Take lemon size mixture of dough and make round shape. Flatten it with you palms & make a dent(hole) in center with your finger and place 3-4 pieces of cashew nuts and 2 raisins. Seal it from all sides nicely so that they do not splatter while frying.Roll it to a round or flat shape ( i had made them flat as it needs less oil to fry .)



5 next roll the ball in corn flour nicely so that ball gets coated uniformly with cornflour and place on the plate. Like wise prepare all balls.


6.Heat oil in a pan. Make sure the oil doesn’t get heated up or is too cool. In medium hot oil place 2-3 balls. (see tip 1)


7 Cook until they get light brown color. Fry remaining balls also.






Below is the picture of malai kofta gravy made by using above paneer koftas .

Whenever you have a special occasion at your place try this mughlai malai kofta curry and surely everybody will find it tasty. It goes well with chapati, naan, jeera rice, all pulaos and parathas.

Your mouth will start watering and would love to eat it .

Best side dish for malai kofta curry are tandoori roti , naan ,triangle paratha , puri or
amritsari stuffed kulcha.

Paneer Onion paratha |Stuffed pyaz paneer ke parathe |stuffed paratha recipes

I wanted to make this paratha since long time but somehow kept on postponing & ended  in other paneer dishes.

Last weekend both milk packets got spoilt &  I made paneer from them.



Obviously taste of home made paneer is definitely different  & nowadays I refrain from buying paneer from market as I make it at home only.

Pls chk out here for recipe of how to make paneer at home ?

Coming back to recipe Paneer Onion Paratha recipe  is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?

We can enjoy this Paneer Onion Paratha just with pickle or Raitha  or pain curd (dahi) .it is a easy lunch box menu & kids favorite too

Paneer is known as  indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form.onion is known as pyaz.

After tasting this parathe all i can say is "Step out of the stereotype, set aside the aloo and mooli and make paneer parathas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "

Ingredients
For The Dough

1 1/2 cups of whole wheat flour (gehun ka atta)
1/4 tsp oil for kneading
 whole wheat flour (gehun ka atta) for rolling
4 tbsp ghee for cooking

To Be Mixed Into A Stuffing

1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 medium onion finely choppped
1 cup grated paneer
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
 salt to taste

Method:

For Stuffing:


In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly























For dough (ata):

 1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.

For paratha:

1.Divide the stuffing into 5 equal portions. Keep aside.

2.Roll out one portion of the dough into a circle of  4 inch  diameter using whole wheat flour for rolling.



3.Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.






4.Roll out again into a circle of 5-6 inch using whole wheat flour.


 

5.Cook on a hot tava (griddle), using a little ghee until both sides are golden brown.




6.Repeat with the remaining dough and stuffing to make  more parathas.


7.Serve hot with pickle,dahi & raita.

 

Tips:

1.You can make the paratha in another way too. take two balls and roll them to palm size. Then keep the stuffing on one and cover with the other chapati.

Paneer paratha |Stuffed paneer ke parathe |stuffed paratha recipes

I wanted to make this paratha since long time but somehow kept on postponing & ended  in other paneer dishes.

Last weekend both milk packets got spoilt &  I made paneer from them.
Obviously taste of home made paneer is definitely different  & nowadays I refrain from buying paneer from market as i make it at home only.

Pls chk out here for recipe of how to make paneer at home ?

Coming back to recipe Paneer Paratha recipe  is simply Indian flat bread stuffed with cottage cheese - paneer along with few spices.Sounds yummy, right?
We can enjoy this Paneer Paratha just with pickle or Raitha  or pain curd (dahi) .it is a easy lunch box menu & kids favorite too
Paneer is known as  indian cottage cheese, very much common in Indian Cusine. I love to eat paneer in any form

After tasting this parathe all i can say is "Step out of the stereotype, set aside the aloo and mooli and make paneer parathas instead! use fresh, homemade paneer to transport yourself to seventh heaven. "

Ingredients
For The Dough
 
1 1/2 cups of whole wheat flour (gehun ka atta)
1/4 tsp oil for kneading
 whole wheat flour (gehun ka atta) for rolling
4 tbsp ghee for cooking

To Be Mixed Into A Stuffing
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 cup grated paneer
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
 salt to taste

Method:



For Stuffing:

In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly

For dough (ata)
 
1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.

For paratha:
 
1.Divide the stuffing into 5 equal portions. Keep aside.
 

2.Roll out one portion of the dough into a circle of  4 inch  diameter using whole wheat flour for rolling.


 

3.Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.


 


4.Roll out again into a circle of 5-6 inch using whole wheat flour.


 

5.Cook on a hot tava (griddle), using a little ghee until both sides are golden brown.




6.Repeat with the remaining dough and stuffing to make  more parathas.

 













7.Serve hot with pickle,dahi & raita.


 
Tips:

1.You can make the paratha in another way too. take two balls and roll them to palm size. Then keep the stuffing on one and cover with the other chapati.