Method of Making Paneer ManPasand

Vegetable Curry Recipes

Recipe type: Low Fat , cholesterol free
Preparation time: 10 minute


Paneer Manpasand

  • Paneer cubes, 1 cup
  • Corn flakes, frosted, 1 cup
  • Peanut butter or low fat butter, 1/2 cup
  • Onion, 2 chopped
  • Tomato Puree, 2 Tbsp
  • Garlic paste, 1 tsp
  • Ginger paste, 1 tsp
  • Green chilies, chopped, 2 tsp
  • Lemon/lime juice, 1 tsp
  • Low fat butter/oil, 2 tsp
  • Turmeric powder, 1/2 tsp
  • Coriander leaves, chopped, 1 Tbsp
  • Salt to taste
  • Javitri, 1/8 tsp
  • Cinnamon sticks, 1-2 big size
  • Cardamom, 5, powdered
  • Bay leaves, 3-4

Spicy Paneer

  • Paneer, 1 cup mashed
  • Onion, 1 chopped
  • Green chili, 1 chopped
  • Coriander leaves, chopped, 1 Tbsp
  • Olive or canola oil for frying, 1 tsp
  • Salt to taste
  • Red chili powder, 1/2 tsp
  • Turmeric powder, 1/8 tsp
  • Coriander powder, 1 tsp
  • Lime/lemon juice, 1/2 tsp


Paneer Manpasand

  1. Put paneer cubes in warm water with turmeric powder (1/4 tsp), salt and lemon juice. Drain water and mix with garlic and ginger paste.
  2. Heat a non-stick frying pan and add butter/oil. Add onion and fry until golden brown. Add cinnamon sticks, bay leaves, cardamom pods, and javitri, green chilies, tomato paste, turmeric powder and salt, and fry for 1/2 minute.
  3. Add paneer cubes and 2 cup water. Cook until most of the water evaporates. Garnish with coriander leaves.

Spicy Paneer

  1. Heat oil in a non stick pan. Add onion and cook for 3-4 minutes. Add all the spices and stir for 2 minutes.
  2. Add paneer and mix well. Garnish with coriander leaves.

Serve with naan, roti, bread or use as a filling in sandwich.

Shahi Paneer recipe

Preparation Time: 25 minutes


  • Paneer, cubed, 2 cup
  • Tomatoes, chopped, 1 cup
  • Green chilies, 2, chopped
  • Ginger root, 1/2 inch root, finely chopped
  • Yogurt (dahi, curd), 1 cup
  • Fresh corainder leaves (Cilantro), chopped,1 Tbsp
  • Water, 1/2 cup
  • Olive oil or Canola oil, 1 Tbsp


  • Red chili powder, 1 tsp
  • Turmeric Haldi powder, 1/2 tsp
  • garam masala, 1/2 tsp
  • coriander dhania powder, 2 tsp
  • Cumin, 1/2 tsp
  • Hing, Asafetida, a small grain
  • Salt to taste


  1. Take chili powder, haldi powder, coriander powder, garam masala and 3-4 crushed paneer cubes in yogurt and mix well.
  2. Take oil in a skillet and heat it on medium heat. Add cumin seeds. When the seeds splutter, add ginger and green chilies and stir. After 1 minute, add the yogurt-spice mixture and tomatoes, and stir well. Cook till the oil separates, 5-7 minutes.
  3. Add water and simmer for 4-5 minutes. Add paneer cubes and turn gently without breaking treh cubes.
  4. Garnish with coriander leaves.

The addition of crushed paneer and yogurt will make the gravy of Shahi Paneer thick. You can adjust the amount of water to get a desired thickness. In restaurants, grinded cashew nuts or poppy seeds are used to make the gravy thick.
There is no need to use ghee or butter although lots of ghee or butter is used in restaurants. Using oil will save unhealthy saturated fats without reducing the taste and flavour.

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