RECIPE: PANEER DO PYAAZA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 15 mins  |  Cooking time: 25 mins  |  Serves: 4-6
For shallow frying the paneer
  • Paneer 750 gm
  • Oil for shallow frying
  • Water
  • Salt to taste
  • Cut the paneer in 4cm × 4 cm slab or you could also choose to cut it into cubes as per your preference.
  • Shallow fry the paneer until golden brown or crisp layer formed on both the sides.
  • Transfer it to a salted Luke warm water and immerse it for 10 minutes.
For making the do Pyaaza
  • Ghee 2 tbsp + oil 1 tsp
Whole spices:
  • Cumin seeds 1 tsp
  • Bay leaves 2 nos.
  • Cinnamon stick 1 inch
  • Hari elaichi (green cardamom) 2 nos.
  • Laung (Cloves) 3-4 nos.
  • Black Peppercorns 3-4 nos.
  • Badi elaichi 1 no.
  • Hing ½ tsp
  • Onions 5-6 medium size (sliced)
  • Ginger garlic paste 3 tbsp
  • Turmeric powder 1 tsp
  • Tomatoes 4 medium size (chopped)
  • Salt to taste
  • Curd ½ cup
  • Powdered spices:
  • Red chilli powder 1 tbsp
  • Coriander powder 1 tbsp
  • Fennel powder 1 tsp
  • Cumin powder 1 tsp
  • Hot Water as required
  • Fried paneer
  • Garam masala 1 tsp
  • Kasuri methi 1 tsp
  • Onion chilli tempering:
  • Ghee 1 tbsp
  • Jeera 1 tsp
  • Coriander seed 1 tsp (crushed)
  • Green chillies 2-3 nos. (slit)
  • Dry Kashmiri red chillies 1-2 nos.
  • Garam masala 1 tsp
  • Onion petals ½ cup
  • Fresh coriander leaves 1 tbsp (chopped)
  • Set a wok on medium heat, add ghee and the whole spices and sauté it for a minute, add hing, sliced onions and cook until the onions are almost golden brown.
  • Next, add ginger garlic paste and sauté until the onions are completely golden brown, further add turmeric and cook for few minutes.
  • Now add the tomatoes and salt to taste, cook it really well until they are mushy and thee ghee separates from the masala.
  • Take a separate bowl, add curd and powdered spices and mix well, lower the flame and add this to the wok, stir it continuously for 2-3 minutes, cook on medium low heat until the curd is cooked and the ghee separates from masala.
  • Adjust the consistency of the gravy by adding hot water, stir and cook further for 3-4 minutes and bring to a boil.
  • Add the paneer in the wok, mix gently and further add, garam masala and kasuri methi, cook for 1-2 minutes.
  • Set a separate tadka pan on medium high heat, add ghee, jeera crushed coriander, dry Kashmiri chilli, onion petals and slit green chillies, sauté them for a minute and add the tempering immediately over the paneer gravy, stir gently for a minute and further cover and cook on low medium heat for 1-2 minutes. 
  • Finally finish it with some freshly chopped coriander leaves, your paneer do pyaaza is ready to be server, serve it hot with laccha paratha, roti or any Indian bread of your choice.

RECIPE: PANEER LASOONI (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 5 mins  |  Cooking time: 30 mins  |  Serves: 4-6
For making the tomato onion gravy

Oil 1 tbsp

• Jeera (cumin seeds) 1 tsp

• Elaichi (cardamom pods) 1-2 nos.

• Onions 3 medium size (sliced)

• Tomatoes 5 medium size (roughly chopped)

• Garlic 10-12 cloves

• Ginger 1 inch

• Cashew nuts 10-12 nos.

• Coriander powder 1 tbsp

• Turmeric powder 1 tsp

• Red chilli powder 1 tsp

• Whole Kashmiri red chillies 5-6 nos.

• Salt to taste

• Water 500 ml

 For the main dish:

• Oil 2 tbsp

• Jeera (cumin seeds) 1 tsp

• Ginger 1 inch (julienned)

• Green chillies 2-3 nos. (roughly chopped)

• Onions 1 medium size (chopped)

• Garlic ½ cup (chopped)

• Freshly prepared tomato onion gravy

• Curd ½ cup (whisked)

• Sugar 1 tsp

• Salt to taste

• Garam masala 1 tsp

• Kasuri methi 1 tsp

• Paneer 500 gm (cubes)

• Fresh cream 3 tbsp

• Butter 1 tbsp

• Coriander leaves 1 tbsp (chopped)

For tomato onion gravy: 
  •  Set a wok or a pan on medium heat, add oil, jeera, Elaichi, onions, tomatoes, garlic, ginger, cashew nuts, coriander powder, turmeric powder, red chilli powder, whole Kashmiri red chillies and salt to taste, mix well and further add water, further cover and cook for 15 minutes. Switch off the flame and allow the mixture to cool down.
  • Next, transfer the mixture a grinding jar and grind to a fine puree. Keep aside for later use.
For the main dish:
  • Set another wok or pan on medium heat, add oil and jeera, sauté it for half a minute, further add, ginger, green chillies, onions and garlic, mix well and cook for 4-5 minutes.
  • Further add tomato onion gravy to the pan, stir and mix well.
  • Further, low down the flame and add whisked curd, sugar and salt to taste, mix well and cook for 4-5 minutes, you can also continue to cook for more longer, until you feel the gravy is not cooked properly, but make sure you stir in intervals and after adding the curd, you can increase the flame to medium heat for faster process.
  • Next, add garam masala and kasuri methi, mix well and them add the paneer cubes, mix well gently without breaking the paneer.
  • Further add fresh cream and butter, you may switch off the flame at this time or else cooking of cream for longer may release its fat. Quantity of cream & butter totally depends how creamy you want your dish to be. 
  • Add some freshly chopped coriander leaves, and your lip-smacking paneer lasooni is ready to be served, you can serve it with paratha, naan, roti or any Indian bread of your choice, you can also prefer rice along with this.

RECIPE: PANEER GULISTANI TIKKA (Courtesy of Chef Sanjyot Kheer from YFL)

Prep time: 20 mins  |  Cooking time: 12 mins  |  Serves: 4-6
For making the paneer tikka

• Paneer 500 gm

• Processed cheese 100-200 gm

• Capsicum 2-3 big size

• Tomatoes 3-4 big size

• Onions 1-2 big size

• Ghee 2 tbsp

• Besan 1/4th cup


• Hung curd ½ cup

• Roasted besan

• Cashew nut paste 2 tbsp

• Fresh cream 3 tbsp

• Mustard oil 1 tbsp

• Ginger garlic paste 1 tbsp

• Green chilli paste 2 tsp

• Turmeric powder 1 tsp

• White pepper powder 1 tsp

• Black pepper powder 1/4th tsp

• Jeera powder 1 tsp

• Chaat masala ½ tsp

• Coriander powder 1 tsp

• Garam masala ½ tsp

• Black salt 1 tsp

• Kasuri methi 1/4th tsp

• Rose water 2-3 drops (optional)

• Kewra water 2-3 drops (optional)

• Live charcoal + ghee (to smoke)


  • For this recipe, the shape & the size of the paneer is very important, try using a big size paneer block and further cut the paneer in cuboid shape, further slice the paneer to get a square shape slice keeping the thickness up to 0.5 cm.
  • Now, take the cheese block and slice the cheese as well keeping the same size, make sure to keep its thickness lesser or half the thickness of paneer.
  • Now, place the cheese slice between two paneer slice and sandwich it, keep aside or in the refrigerator, by the time you can make the marination and the special dahi wali chutney.
  • For marinade, we need roasted besan, for that set a small pan on medium heat, add ghee and the besan, keep stirring and cook the besan until its aromatic & the color changes slightly, do not burn, once the colour changes, transfer in a bowl & allow to cool down. Keep aside to be used in marination.
  • Now, add all the marinade ingredients, along with cooled roasted besan in a mixing bowl and mix well, place a live charcoal in the marination and pour some ghee, smoke the marination for 3-4 minutes to impart the smoky flavor. Make sure the marination is thick enough.
  • Now, cut the capsicum in square, keeping the size as big as paneer, cut the tomatoes in same size, using its flesh & you can use the pulp to make puree or use it any other suitable preparation, for onions, cut them in quarters and remove its petals. Once the vegetables are cut and the paneer sandwich is ready, gently coat the paneer with marination and skew it on a skewer along with the veggie’s, make sure to skew the veggies first and last so o keep the paneer secure between the veggies. Skew all the paneer in same way, make sure not to make the skewer heavy as the paneer may fall while cooking.
  • Once skewed, cook them on open flame to get the charred texture, apply melted butter all over the paneer for that distinct flavor and briefly cook them again on open flame.
  • You can also use a different way as well, by placing two pans of the same height on either side of the burner and place two or three skewers at a time while resting the ends on the pan, keep turning them and cook on open flame until charred from all sides. Make sure not to cook for a longer time as the cheese may drip down and the paneer needs no cooking. You can also keep the paneer size a little smaller as per your convenience, but make sure the size of the veggies, paneer & the cheese lice should be equal in square size.
  • Your paneer gulistani tikka is ready, serve hot by sprinkling some chaat masala along with the dahi wali hari chutney.

RECIPE: SOYA MATAR (Courtesy of Chef Sanjyot Kheer from YFL)

Play Video
Prep time: 15 mins  |  Cooking time: 35 mins  |  Serves: 6
  • Boil the soya chunks for 2-3 minutes, strain and rinse thoroughly with fresh cold water. Squeeze out the excess water and keep aside.
  • Heat oil in a wok add cumin seeds and ginger garlic paste, sauté for 1-2 minutes.
  • Add onions and cook until they are golden brown. Add turmeric powder and cook for a minute.
  • Add tomatoes and salt, cook until it becomes mushy and leaves oil.
  • Add the powdered spices and cook for 1-2 minutes, add some water if the masala gets too dry.
  • Cook further for 2-3 minutes.
  • Add slit green chillies, ginger, green peas, and boiled soya chunks, mix well and cook for 2-3 minutes.
  • Add hot water and salt, bring it to a boil, cover and cook for 8-10 mins
  • Add garam masala, kasuri methi and freshly chopped coriander leaves. Mix well
  • Serve hot with paratha roti or rice.
Add to cart
Close Bitnami banner