Tasty Veg India

By : Reena jain



Butter Paneer




  • 200 g – cheese
  • 100 g – carrots
  •  100 g -Zucchini
  • 4-6 pieces broccoli
  • 150 g – capsicum460px-Make-Paneer-Jalfrezi-Step-8-1
  • 2 to 3 – onions, chopped
  • 4 – Red Chillies
  • 1 tsp – chilli powder
  • 1/4 tsp – Cumin seeds
  • 1 tsp – Ginger Garlic paste
  • 2 tsps – vinegar/lemon juice
  • 6 tsps – Tomato sauce
  • 5 to 6 tbsp – refined oil
  • To taste – salt


Heat the oil in a heavy bottomed

pan and add cumin seeds.

When they splutter, add red chillies,

onions and fry for one minute. Fry

till the onions turn golden brown in


Add chilli powder, vinegar/lemon

juice, ginger-garlic paste and fry for

2 more minutes.

add chopped broccoli ,zucchini

capsicum, carrots to the onion

mixture along with 6 tbsps of water

and cook for a few minutes.

Now add paneer cubes.

add tomato sauce, salt and stir

for 5 minutes.

Remove from heat and serve hot

with chapattis.

Cheesy Lasagna


  • Eggplant 1
  • Zuchhini 2-3images
  • Lasagna sheets 4-6
  • onion, chopped 1/4 cup
  • small tomatoes 2
  •  sauce 1/2 cup
  • garlic clove, minced 1
  • dried oregano 1/2 tbs
  • dried basil 1 tbs
  • dried thyme 1 tbs
  •  water
  •  pepper 1 tbs
  • cottage cheese (or low
  • fat ricotta) 1/2 cup
  •  mozzarella cheese 1 /2 cup
  •  flour 2 tbs


Slice zucchini and eggplants lengthwise

Cook zucchini until tender,

Boil lasagna sheet drain

and set aside. Fry eggplants and

onions until eggplant are  brown

and onions are tender.

In a baking dish place layer of

Eggplants then lasagna .

Mix cottage cheese, half of shredded

cheese, oregano, basil ,sauce

thyme and flour.spread mixture.

Top with half of zucchini & tomatoes

and cottage cheese mixture.

Top with lasagna and

remaining eggplants and zucchini.

Put last lasagna on the top.

Bake uncovered at 375 degrees F for

30 minutes.

Sprinkle with remaining cheese.

Bake 10 minutes longer.

Let stand 10 minutes before serving.



  • 250 gram paneer
  • 1/2 cup fresh cream
  • 1/2 cup curd
  • 1/2 cup milkcheese
  • 1/4 teaspoon turmeric
  • powder
  • 1tbs blackpepper
  • 1 teaspoon garam masala
  • salt to taste
  • 2 tbs oil
  • 1 large onion, roughly
  • chopped
  • 1/4 cup cashew nuts paste
  • 4 cloves of garlic
  • 1 inch piece of  chopped ginger
  • Ingredients for the garnish
  • 4 cloves of garlic, finely
  • chopped
  • 1/4 cup chopped corriender
  • a pinch of black pepper


  1. we will first make a paste of the

onion, cashew nut,ginger and

garlic .

Transfer the paste to a bowl and

keep aside and

  1. Cut paneer into equal

size square pieces. Now heat

one tablespoon of oil in the griddle

pan over medium heat.

Cover paneer cubes with curd , salt

and pepper.

Arrange paneer pieces on the pan

and grill.

  1. turn them upside

down. Grill paneer until marks

appear on both sides.

Turn off the heat.

  1. While paneer is grilling

we will start preparing gravy.

  1. Heat two tablespoons oil in

a saucepan over medium heat.

Add the onion paste made above

and fry the paste stirring continuously.

Once the oil gets separated from the

masala add cream and milk.

Stir to combine.

  1. Add salt, turmeric ,garam masala,

stir and let the gravy

simmer for  6-8 min.

  1. Now add crushed pepper

and grilled paneer to the gravy.

Now cook gravy for 3 – 4 minutes more

over medium heat. Turn off

the heat. Transfer Paneer to a

serving bowl.

  1. For garnish Sprinkle a pinch

of black pepper and corriender

on top. Serve hot

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