I totally agree whenever few of my friends says microwave cooking makes the life easier.. If i dont feel like cooking through stove top,i'll go for microwave cooking which doesnt need frequent stirring..Our today's lunch is this tandoori paneer tomato pulao which i prepared through microwave oven as i dont want to cook in stove top, this pulao goes for 30minutes of cooking in highpower and we enjoyed having this delicious pulao for ur lunch along with onion raita and some papads...This rice suits prefectly even for a lunch box menu,definitely a crowd pleaser too..Needless to say this pulao is definitely a fabulous feast for paneer lovers like me.. As ever the cooking time in microwave varies according to ur microwave oven power..Sending this delicious pulao to MEC-Lunch Box Menu guest hosted by Lata,event by Srivalli & to CWS-Coriander seeds guest hosted by Aruna,event by me..

For Tandoori Paneer:

• 1cup Paneer( cubed)
• 1tsp Chilly powder or paprika powder
• 1/2tsp Cumin seed powder
• 1/4tsp Pepper powder
• Salt
• 1tbsp Oil

Method:

Take all the ingredients in a bowl,mix well and keep aside for 15minutes in room temperature, while u are cooking the pulao..

For Pulao:

• 1cup Basmati rice (soaked for 10minutes)
• 1no Onion (big & finely chopped)
• 1/2cup Tomato puree (store bought)
• 1/2tsp Ginger-garlic paste
• 1/4tsp Green chilly paste
• 1/2tsp Garam masala powder
• 1/4tsp Cinnamon powder
• 1/2tsp Coriander powder
• 1/4tsp Red chilly powder
• 1cup Coconut milk
• 1cup Water
• Few mint leaves (chopped)
• 1/2tsp Shah jeera/caraway seeds
• 1tbsp Oil +ghee

Method:

Take the oil,ghee,shahjeera, finely chopped onions,tomato puree,chilly paste,ginger garlic paste,salt in a microwave safe bowl,cover the bowl with a lid (covering the bowl with lid helps for quick cooking) and cook for 7 minutes in high power(stir twice),now add the cinnamon powder,coriander powder,garam masala powder,red chilly powder to the cooked veggies,cook for 2 minutes in high..Now add the rice,coconut milk,water,give a stir,cover the bowl with the lid and cook for 15minutes in high power (stir twice in between)until the rice gets well cooked, finally add the chopped mint leaves and keep aside..

Brush a microwave safe plate, arrange the marinated paneer cubes in single layer,cook in high power for 5 minutes, finally add the tandoori paneer cubes to the already prepared pulao,toss everything gently until everything get well cooked..

Serve hot with onion raita or papads...

Source: Priya's Easy N Tasty Recipes

Dunno how i missed to post till today my favourite mattar paneer in my space..Most of us know that mattar paneer is a delicious side dish prepared using paneer and peas in a tomato based spicy gravy.. Its one of the famous North Indian food especially in Punjab, this mattar paneer is one of our family favourite dish, which i quite often prepare for our dinner to serve along with rotis or with naans...Probably mattar paneer is one among the popular side dish found all over India, a real feast for peoples like me who fond always for paneer..Sending this yummy and popular Indian gravy to AWED-Indian Cuisine guest hosted by Ayeesha, event by DK..

Ingredients:

• 1cup Paneer (cubed)
• 1cup Green peas
• 1no Onion (chopped)
• 2cups Tomato puree (store bought)
• 1/2tsp Sugar
• 1tsp Ginger garlic paste
• 1tsp Cumin seeds + Shah jeera
• 1tsp Kasuri methi
• 1tsp Red chilly powder
• 1tbsp Coriander powder
• 1tsp Garam masala powder
• 1/4cup Cream
• Oil
• Salt
• Chopped coriander leaves

Method:
Heat enough oil, fry the cubed paneer and keep aside, in the same pan fry the cumin seeds and shah jeera, than add the chopped onions,garlic ginger paste and sauté until the raw smell goes away, add the green peas,cook for few seconds, add now the tomato puree, garam masala,coriander powder, red chilly powder, kasuri methi,sugar and salt..cook everything in low flame for few minutes..

Add now the cream, fried paneer cook in low flame until the oil gets separates from the gravy, add the chopped coriander leaves and serve with rotis or naan...

Source: Priya's Easy N Tasty Recipes

Methi Chaman is a Kashmiri way of making Fenugreek leaves with paneer. This is my version.

Methi Chaman or Methi Paneer

Fenugreek leaves with Indian cottage cheese

Ingredients

• 1 bunch fenugreek leaves/methi, cleaned
• 1 bunch spinach/paalak, cleaned
  
• Salt to taste
• 2 tsp Kashmiri Masala tikki
• 1 tsp Kashmiri Garam Masala
• 1 tsp paprika or mild chili powder
  
• 1 cup paneer chunks

Tempering

• 1 tbsp oil or ghee/clarified butter
• 3 cloves
• 1/2 tsp cumin seeds
• 3/4 cup chopped onion
• 1/4 cup, chopped tomatoes
• 1 tbsp ginger-garlic paste

Method

1.Steam fenugreek and spinach leaves till they are wilted. Using hand blender, mash them quickly. I liked to have some texture. If you prefer, you can grind them to a smooth paste.

2. Heat oil/ghee in a saucepan. Add whole spices.

3. As they sizzle add onion and ginger-garlic paste. Saute for 5-7 minutes. Add tomatoes. Saute till tomatoes are mushy.

4. Add all masala powders. stir fry for 1 minute.

5. Add spinach-methi pulp and salt.

6. Adjust water. Do not make it too runny.

7. Bring to boil. Add paneer chunks.

8. Simmer for 10 minutes.

9. Serve with naan.

Note -

1. For richer flavor, you can deep fry paneer before adding to the curry. I do not fry paneer.

2. If you do not have kashmiri masala, then use usual garam masala.

Source: Enjoy Indian Food

( Click image for enlarged view )

Sometimes on weekends we love to eat tibbs schezwan paneer frankie..a nice name for a wrap which can contain paneer,vegetables or chicken pieces with some sliced onions . However it is a little expensive and also use full maida which is unhealthy so I wanted to prepare a healthier option at home and surprise my hubby !! So here we gooooo

Basically the total process needs 3 steps

1. Preparing the stuffing
2. Making the wrap roti
3. Assembly

Ingredients

• 1 cup paneer cubes (cottage cheese)
• 1/2 cup chopped bell pepper
• 1/4 cup diced baby corn
• 2 tbsp chopped onion
• 1 tbsp chopped garlic
• 1/2 tbsp grated ginger
• 1 tsp green chilli
• 1 tbsp chopped celery
• 1 tbsp chopped red chilli
• 2 tbsp red pepper sauce
• 3 tbsp olive oil
• 1 cup homemade vegetable stock
• 1 tbsp corn flour dissolved in 2 tbsp water
• 1 tsp vinegar
• 2 tsp sugar
• salt to taste

Step 1: Schezwan Sauce Preparation

Heat oil in pan/wok in a high flame, saute the garlic,green chilli,red chilli, green chilli, ginger, onions, celery for a minute

Add the vegetable stock and mix well. Add the corn flour mixture, vinegar,red pepper sauce, sugar, salt amd bring to a boil and keep aside

In another pan add 1 tbsp oil and saute the paneer cubes, bell pepper, baby corn for 3-4 minutes on high flame...add this to the above prepared sauce and keep aside.

Step 2 : Preparing the wrap roti

Ingredients

• 1 cup all purpose flour
• 1 cup wheat flour
• 2 tbsp cold butter
• a pinch of salt

Mix both the flour with salt,then add the butter and crumble with ur hands and mix nicely my by adding little by little water and make a soft dough.Let it rest for ten minutes.

After ten min knead the dough into a smooth ball and then divide the dough into 10 parts.Make them into small balls, with a rolling pin roll it into a nice thin circle of 5 - 6 inch diameter and as thin as possible.

Heat the skillet/tawa and it should be hot. Put one roti and after 2 min flip it let it cook for 1 min. Both the sides should cook nicely. Repeat the procedure for the rest of wraps

Step 3 : Assembly of Frankie

Ingredients

• 10 wrap roti (prepared above)
• 1 cup sliced onion
• 1.5 cup above schezwan paneer

Take on wrap and spinkle some onion slices along the length

Take one table spoon of schezwan paneer on top of onion slices

Wrap the paneer in the roti as per the steps below as it will avoid spillage from the bottom

( Click image for enlarged view )

Wrap it and place it on the tawa until roti is warm, then roll a small paper tissue on the bottom and serve warm

Note:

1. You can add chicken pieces in place of paneer

2. For egg lovers you can put some beaten egg on the roti, toast it on tawa and then assemble it.

I am sending these yummy frankie to Hearth and Soul

Source: Super Yummy Recipes

I always make panner makhni,butter masala,shahi paneer regularly. Obviously,without a doubt, i got bored and so, for a change ,I tried this recipe which i happened to c from youtube. Ideas ,suggestions,tips, whatever u may call it, are always welcome in our world rt...When made this, i must say, it 's nothing but panner in a rich tomato gravy. My H doesn't like this @ all cos he s not a big fan of tomatoes. But i liked it good ,basically, it's just the same masala with an exception of onions.. Instead the author of this recipe has added dahlia and cashews to get the creamy consistency ,the ultimate curry. Hope u guys like it..

Ingredients :

• Paneer -- 200 grams (cubed)
• Tomatoes --2 nos. (medium sized )
• Ginger -- chopped -- 1/2 tsp
• Garlic -- chopped -- 1tsp
• Green chillies -- 2 nos. (acc to taste)
• Dahlia (pottukadlai ) -- 1/2 tbsp
• Cashews -- 5 nos.
• Coriander Powder -- 1/2 tbsp
• Garam masala -- 1/4 tsp
• Turmeric powder -- 1/4 tsp
• Sugar /Honey -- acc to taste ( may be 1/2 tsp)
• Heavy cream -- 1/2 cup
• kasoori methi -- 1 tsp
• Cumin seeds -- 1 tsp
• Butter -- 2 tbsp
• Salt -- to taste

Method :

First fry the paneer cubes in a tbsp of butter for a minute or until it starts changing colour. Keep the paneer aside soaked in warm water. Now chop the tomatoes and toss into the blender/mixie. Add green chillies, dahlia,cashews,ginger and garlic into the blender/mixie as well and blend it to a very fine paste. ( no need to add water) Now add the remaining tbsp of butter in the same pan and mealt it. Add the cumin seeds and do the seasoning. Now pour this paste and stir for a minute. Cover the karahi and cook it for 5 more minutes . Then add the garam masala, coriander powder and the turmeric powder ,salt and mix well. Cover and cook until the starts floating on the top. Add the soaked paneer cubes now and mix well. Crush the kasoori methi leaves and add that too. Mix well.Again close the karahi and cook for another 5 minutes Finally add the heavy cream and just give it a boil and then switch off..

Paneer curry is ready to serve now with roti's ,pulkas, naan etc..

Happy eating guys !!!

Source: Kitchen Secrets

Easy peas pulao and delicious rajma paneer masala goes prefectly awesome for a sunday lunch or if u are lazy to cook,as these both dishes goes for easy microwave cooking..Also i wanted to prepare them quickly,thats y the peas pulao doesnt need anything to chop while the rajma masala goes for a simple onion-tomato paste for the gravy, else i went for canned rajma and frozen peas for pulao...Both together tastes absolutely delicious, also goes for easy ingredients..To give more flavour to the pulao,i deduced the quantity of cumin seeds for tempering to half and completed as a full teaspoon using shahjeera, the addition of shahjeera turned out this rice very much rich in flavour and tastes definitely more delicious than the usual jeera pulao..Microwave cooking depends upon the power of the microwave oven u r using for..

Visit Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Usha & Gayathri, as we are running blogging marathon..

MW Jeera Peas Pulao:

• 1cup Frozen peas
• 2cups Basmati rice (washed & soaked for 15minutes)
• 1/2tsp Cumin seeds
• 1/2tsp Shahjeera
• 2nos Green chillies (slit opened)
• 1tsp Garam masala powder
• Few mint leaves
• Salt
• Oil

Method:

Take enough oil in a microwave bowl along with cumin seeds & shahjeera,cook in microwave oven for a minute in high, now add the frozen peas,slit opened green chillies,garam masala powder and salt,cook everything for 5 minutes(stir in between)..now add the soaked rice along with 3cups of water,cook everything for 20-25minutes (stir twice or thrice in between) until the rice gets well cooked..Garnish with mint leaves..

MW Rajma Paneer Masala:

• 1cup Rajma (canned)
• 15nos Paneer cubes
• 1no Onion(big)
• 1no Tomato(big)
• 2nos Bayleaves, cloves
• 1no Cinnamon stick(small piece)
• 1tsp Ginger garlic paste
• 1tsp Coriander powder
• 1/2tsp Red chilly powder
• 1/4tsp Garam masala powder
• Salt
• Oil

Method:

Dice the onion & tomato..Take few drops of oil in a microwave safe bowl, add in the diced onions & tomatoes,cook everything in high for 5 minutes(stir in between),once they get cooled, grind as paste..Take enough oil in the same microwave safe bowl,add the bay leaves, cloves and cinnamon stick,cook in high for 2minutes, add now the ginger garlic paste, coriander powder,grounded onion-tomato paste, red chilly powder, garam masala powder,cook everything for 5-7minutes in high..

Meanwhile soak the paneer cubes in hot water to soften them.. Take the rajma,soaked paneer cubes to the cooking spices,cook for 5 minutes in high..Add enough water to make a thick masala,cook everything for 15-20minutes in high until the gravy turns thick..

Enjoy the hot pulao along with rajma paneer masala !

via Priya's Easy N Tasty Recipes

Sometimes, I get a strange feeling that my refrigerator creates the recipes for me! ;-) When I entered the kitchen to cook for the dinner, I had absolutely no idea about what to cook. I opened the fridge door reluctantly, what do I see? Half of cauliflower, tricolor bell peppers halves, a chunk of paneer from Costco, and ginger-garlic paste. I decided to use them all together. When I added all the veggies, I thought green color was missing. I didn't have green bell pepper but saw a bunch of coriander leaves. So I added those while cooking instead of using them as a garnish. Thus, Gobhi paneer recipe got created. I told you, my fridge did it!!

Gobhi Paneer

Cauliflower and Paneer

Ingredients

• 1/2 head of cauliflower, cut into florets
• 1/2 red bell pepper, cut into strips
• 1/2 orange bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 1 cup paneer chunks
• 1/2 cup chopped cilantro/coriander leaves
• salt to taste

Tempering

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp paprika
• 1 tsp garam masala

Method
1. Heat oil in a wok or kadai.
2. Add cumin seeds ad turmeric powder.
3. As the seeds splutter, add ginger garlic paste. Saute for 2-3 minutes.
4. Add all the veggies, cilantro, paprika and garam masala. Keep on frying till veggies are semi-cooked. Now, add paneer pieces. Let it cook together.
5. Add salt to taste.
6. Serve with chapati or paratha.

Note -
1. For richer taste, you can fry paneer pieces before adding to the kadai. I didn't bother to fry paneer.
2. I used nonstick kadai so it won't stick to the bottom of the pan.

I find very difficult to find time, even to check mails, in such case, blogging has become a dream to me. As hubby dear had gone to Paris, Managing home alone is a tough task. Time goes so slowly, and now i realise, how helpful was my hubby, all these days. A Person's absence brings the Person so close is absolutely True. I experience it right now!

Last week, Chennai got rains, and we enjoyed the climate very much. as a part of it, i loved to spend time in kitchen making these Spicy Stuffed Bread. This was prepared after getting inspired from Ari's Baking and Book's Hot Pockets.I customised the Filling / Stuffing the Indian Way and its the best way to impress an Indian Tummy, I bet!

Ingredients: (Makes 8 thin rolls)

Wheat Flour - 1 cup
Maida / All Purpose Flour - 2 and 1/2 Cup's (Divided)
Active Dry Yeast - 2 tsp
Sugar - 2 tsp
Warm Milk - 1/3 cup
Warm Water - 1/3 cup
Salt - 2 tsp
Egg -1
Sunflower Oil - 1/3 cup

For the Stuffing:

Indian Tomato Pickle / Thokku
Mozarella Cheese
Paneer / Cottage Cheese
Egg - 1 (for egg wash)
Sesame Seeds

Method:

Warm the water and Milk and mix together. Add Dry Yeast and Sugar to it and mix well, till the yeast gets mixed. let them rest for 10 minutes, till the yeast mix, turns frothy.

In a mixing bowl, mix the Oil and one Egg. beat it well. Add the Yeast mix to the bowl.

Add Wheat Flour to the bowl and mix. Now add all purpose flour - 1 cup and mix well. add another one cup of all purpose flour and mix, combine all the flour together and make it as dough ball.

Knead the Dough ball, with the help of the 1/2 a cup of all purpose flour, for atleast 10 minutes.

Grease a Glass bowl, with little oil and put the kneaded dough into the bowl. wrap the bowl with a cling sheet and let the dough raise for about 1 and 1/2 an hour.

After the Dough has raised, pinch a lemon sized dough and roll it, by dusting some flour for help.

Get Ready with the stuffing ingredients. also mix an egg with a tbsp of water and beat well with a fork, for egg wash.

Roll the dough very thin.

Spread a tsp of Indian Tomato Pickle / Thokku in the centre of the rolled dough.

Grate some Mozarella chesse over the Tomato Pickle.

Grate Some Paneer over the cheese.

Get ready with Egg wash by breaking a egg into a small bowl. mix a tbsp of water to the egg and beat with a fork. and get some dried parsely, to sprinkle over the paneer stuffing.

Start Rolling the Dough slowly.

Rolling in Progress...

Roll them fully and close the sides of the roll. (those are the mustard's from the pickle popping out..)

Make some incisions over the roll and give a egg wash and sprinkle some sesame seeds over the top of the roll.

Pre-Heat the oven at 375F / 180C. and Bake the roll for 45 mins. and let it cool for 30 minutes before serving.

The Spicy Paneer Stuffed Bread is Ready!! It tasted so Good. Yes the spicy of tomato pickle, cheese were the enjoyable part of the roll. I felt some more veggies could also be added, as the stuffing was not bulk.

Do try it out, if you like spicy breads!

This is the first time, iam trying step by step pictures sort of post.Hope you all like it!

Capsicum Paneer Sabzi

A jhatpat sabzi with nutritious ingredients, capsicum and paneer. Appealing to the eye and the palate, this super quick, utterly simple stir fry is lightly spiced and makes a good side with phulkas or a filling for a wrap/roll. You can even add a few tablespoons of thick coconut milk towards the end of the cooking process to give it a rich flavor. Whatever you do, use kasuri methi aka dried fenugreek leaves which gives oodles of flavor to the paneer.

Jhat Phat Capsicum Paneer Recipe
Preparation: 20-25 mts
Serves 3-4 persons

Ingredients:

• 1 cup paneer, cubed
• 1 tsp ginger-garlic-green chilli paste
• pinch of turmeric pwd
• 1/2 tsp red chilli pwd
• 1 tsp coriander pwd
• 1 tomato, de-seeded and quartered
• 2 capsicums, cut into long pieces
• 1/2 tsp kasuri methi
• pinch of garam masala pwd
• salt to taste
• 1/2 tbsp ghee
• chopped fresh coriander for garnish

Method:

1 Heat ghee in a vessel, add cubed paneer and saute for 2 mts. Remove from vessel and place in warm water for 3 mts, drain and keep aside.
2In the same vessel, add the ginger-garlic-green chilli paste and saute for 2 mts. Add turmeric pwd, coriander pwd, red chilli pwd and combine. Add the chopped capsicum and cook till they turn slightly soft, approx 5-7 mts.
3 Add tomatoes and stir well to combine and cook for 7 mts, with lid. Add the paneer cubes and toss the contents well and cook for 5 mts. Add garam masala pwd and kasuri methi and combine.
4 Finally, garnish with fresh coriander leaves and serve hot with rotis or bread.

Pulka with Shimla Mirch Paneer Subji, Salad and Mango Juice

Matar Paneer

When in season, I made optimum use of fresh green peas and froze a kilo for the summer months. Combined a small cup of peas with paneer and prepared a tomato based curry to go with rotis for our mid day meal. Matar Paneer, a culinary gem of North Indian origin, is a popular, simple to make and delectable creamy curry that is hard to resist.

Matar Paneer Recipe
Prep & Cooking: 40 mts
Serves 4-5 persons
Cuisine: North Indian

Ingredients:

• 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
• small cup fresh green peas
• 1 large onion, finely chop
• ginger-green chilli paste (1″ ginger piece+3 green chillis)
• 2 tomatoes, finely chopped
• 3/4 tsp red chilli pwd
• pinch of turmeric pwd
• 1 1/4 tsps coriander pwd
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• pinch of garam masala pwd
• 1 tsp Kitchen King masala pwd
• 1 tsp malai, top of milk
• salt to taste
• 1 tbsp oil

Method:

1 Heat oil in a cooking vessel, add the onions and sauté, approx 4-5 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a mt.
2 Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Make a coarse paste.
3 Return this paste to the vessel, add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 mts. Add the paneer and malai and simmer for 7-8 mts. Add salt. Simmer for a few more mts.
4 Stir in malai, garam masala pwd, Kitchen King masala and kasuri methi and combine, cook for a mt. Turn off flame.
5 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

A chunk of paneer was sitting in the refrigerator crying out to be used. As to what to make with it was easy. Paneer Bhurji. Quick to prepare which means less time in the kitchen on a hot summer day. The beauty of this scrambled protein rich dish is its simplicity. Flavorful and satisfying. Makes for a good side with roti or bread.

Paneer Bhurji Recipe
Preparation: 20 mts
Serves 3-4 persons

Ingredients:

• 1 cup grated paneer
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• 1 tomato, finely chopped
• pinch of turmeric pwd
• 1/4 tsp red chilli pwd
• pinch of cumin pwd
• 1/2 tsp coriander pwd
• 1/4 tsp kasuri methi
• pinch of garam masala pwd
• 4-5 tbsps of low fat milk
• salt to taste
• 1/2 tbsp oil
• chopped fresh corainder for garnish

Method:

1 Heat oil in a vessel, add chopped onions and green chillis, saute till onions turn transparent. Add turmeric pwd, cumin pwd, coriander pwd, red chilli pwd and kasuri methi and combine. Add the chopped tomato and cook till they turn soft, approx 3-4 mts.
2 Add grated paneer and stir well to combine and cook for 2-3 mts. Add the low fat milk and toss the contents on medium high flame and see that the paneer does not stick to the vessel. The milk should evaporate. Add garam masala pwd and combine.
3 Finally, garnish with fresh coriander leaves and serve hot with rotis or bread.

Chenna Poda Peetha.

Chenna poda is a Oriya dish made with paneer. Fresh paneer is mixed with sugar and kneaded into very soft dough. This paneer is then baked till its golden brown outside and thoroughly cooked inside. Here is a home version of the famous Orissa chenna poda made with small quantity of paneer.

Makes: Two 5 X 1 Paneer Cakes.

Ingredients:

• Home Made Paneer 2 Cups
• Sooji 1 tbsp
• Sugar 1 1/4 Cups
• Cardamom 2
• Salt a small pinch
• Ghee 1/2 tsp

Method of preparation:

Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.
Notes: Use a pound cake tin or cake tin to bake a bigger cake, which takes more time to bake.

Suggestions: Taste the paneer mixture and adjust the sugar according to your preference. Make sure to test the cake very often during the last stage to prevent it from burning.
Variations: Also add cashews and raisins to the paneer before baking. A quarter tsp of baking powder can also be added for better results.
Other Names: Paneer Cake, Chenna Poda Peetha.