Shwet's Sizzling Wok

A foodie's delight

Paneer Koliwada

An absolutely amazing dish !! Lip-smacking, delicious, chatpata 🙂 this one’s “Paneer Koliwada” for you. Came across this dish in my FB food group, where there was a maharastrian theme !! And anything with paneer is apun ka fav !! 😉 I immensely loved this recipe, and the best part is this batter is versatile, Coz I used to same for prawns and chicken to experiment and voila it works out perfectly 🙂 Sometimes experiments do rock !! Isn’t it 😉 Okiee.. Enough of my blah blah !! Here’s the recipe 🙂


  • Paneer (Cottage cheese) – 250 gms (cut into cubes)
  • Ginger garlic paste – 2 tsps
  • Gram flour (Besan) – 1 cup
  • Red chilli powder – 1 tsp
  • Cumin powder – 1 tsp
  • Chaat masala – 2 tsp + for serving
  • Salt to taste
  • A pinch of cooking soda
  • Oil for deep frying


  • Make a thick batter with the above ingredients except paneer, adding a little water. The batter should not be runny.
  • Now heat oil in a frying pan, and coat the paneer in the batter and deep fry till golden brown. Sprinkle with chaat masala and serve hot !!!
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Paneer Pakoda

This is my another version of paneer pakoda which I discovered myself for those insta cravings !! First one is already posted in the blog, Paneer ke pakode.. This ones slightly different, and doesnt involve too much of besan, and gives a crisp result.

So without wasting much time on my blabber, here’s the recipe 😀


  • Paneer (Cottage Cheese) – 200 gms, cut into cubes (I used amul paneer cubes)
  • Chilli powder – 2 tsp
  • Kasoori methi – 1 tsp (crushed between your palms)
  • Garam Masala – a pinch (Optional)
  • Garlic – 5 cloves (minched) (do not use paste)
  • Besan (Gram flour) – About 3-4 tbsp
  • Salt to taste
  • Oil for frying


  • Make a batter with besan, chilli powder, kasoori methi, garam masala, minced garlic and salt, by using a little water. The batter shouldn’t be runny
  • Next add in the paneer cubes, and toss well.
  • Heat oil in a fry pan, and fry the paneer in medium flame until it is crisp and golden, Serve hot immediately with tomato ketchup or chutney of your choice.
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Desi Paneer Tadka

Hello foodies !! I’ve been hibernating for quite sometime now 😀 And sorry about that 😛 Work got the better off me, and hardly found any time for making any new experiments 😦

Well, This one’s a simple recipe I discovered yesterday in “Veg recipes of India” website, It was actually paneer 65, but after I prepared this, The look of it made me give it a new name, So I renamed it as “Desi Paneer Tadka” 😛 Coz it involves curry leaves, which is my absolute fav ❤ The crunchy paneer pieces tossed in this tadka is an a bliss !! I am totally in love with this recipe, and would try it often henceforth 😛 I altered it slightly according to my taste, but nevertheless tastes awesome 😀

Recipe Source : Veg Recipe’s of India

  • 200 grams paneer/cottage cheese
  • 3 tbsp rice flour
  • 1 tbsp besan/gram flour
  • 2 tbsp corn starch
  • 1 tsp green chili paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ tsp red chili powder or kashmiri red chili powder
  • ¼ to ½ tsp garam masala powder
  • ¼ tsp lime juice or add as required
  • 4 tbsp water
  • 5 tbsp oil for frying
  • salt as required
  • 1 small onion (Finely chopped)
  • 2 to 3 green chilies, chopped
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 6 to 7 curry leaves/kadi patta
  • ¼ tsp sugar or add as per taste (optional)
  • 2 to 3 pinches of salt
  • 2 tsp oil
  1. Take 3 tbsp rice flour, 1 tbsp besan/gram flour and 2 tbsp corn starch in a mixing bowl.
  2. Add the following spices & herbs – 1 tsp green chili paste, 1 tsp garlic paste, 1 tsp ginger paste, ½ tsp red chili powder, ¼ to ½ tsp garam masala powder and ¼ tsp lime juice. also add salt as required.
  3. Add 4 tbsp water. whisk to a smooth paste, add the paneer cubes.
  4. Gently mix the paneer cubes with the batter. cover and allow to marinate for about 15 to 20 minutes at room temperature
  5. Heat oil in a pan and fry the paneer pieces till slightly brown.
  6. Drain the fried paneer cubes on kitchen paper towels to remove excess oil.
  7. Now in a pan, heat 2 tsp oil, add chopped ginger, chopped garlic, green chilies and stir well.
  8. Then add the chopped onions, stir and saute the onions till they turn translucent. Now add the curry leaves and mix well.
  9. Add salt and ¼ tsp sugar, stir well and add the fried paneer cubes, mix and toss the paneer cubes with the rest of the sauteed ingredients. Serve hot

Achari Paneer

My second paneer dish which is non onion and garlic !! Perfect Satwik 🙂 I am in love with this recipe, coz it turned out to be so very delicious, That pickling spices and the paneer blend really worked well 🙂 A perfect accompaniment to your rotis, parathas or even ghee rice, Tastes amazing !! And believe me, you’re gonna enjoy it a lot 🙂 The blend of spices, the soft paneer and the tangy taste of yoghurt hmmmm.. now I guess I have got you dreaming, isn’t it 😉 This is what happnes when you are a major foodie like me 😛 So here’s the recipe

Recipe Courtesy : Veg Recipe’s Of India


  • 1 tsp fennel seeds/saunf
  • 1 tsp cumin seeds/jeera
  • 1 tsp mustard seeds/rai or sarson
  • ½ tsp nigella seeds/kalonji
  • ¼ tsp fenugreek seeds/methi dana

Other ingredients:

  • 200 to 250 grams paneer, choppped in cubes or squares
  • 1 cup fresh whole milk curd, 240 grams
  • 1.5 tsp ginger-green chili paste or ½ inch ginger + 1 or 2 green chilies
  • 2 dry red chilies
  • a generous pinch of asafoetida/hing (I didnt add this)
  • 1 medium tomato, chopped about ⅓ cup tightly packed chopped tomatoes, 75 to 80 grams of tomatoes
  • 10 to 12 cashews or 2 tbsp cashews or 2 tbsp cashew powder
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder (optional)
  • 1 or 2 tsp of mango pickle masala (optional)
  • 1 to 1.5 tbsp besan
  • ½ tsp kasuri methi/dry fenugreek leaves
  • 3 tbsp low fat cream
  • 2 tbsp olive oil
  • 1 tbsp chopped coriander leaves
  • 1 tsp chopped mint leaves
  • salt as required

Roasting pickling spices

  • First take the achari or pickling spices in a pan – 1 tsp fennel seeds/saunf, 1 tsp cumin seeds/jeera, 1 tsp mustard seeds/rai or sarson, ½ tsp nigella seeds/kalonji and ¼ tsp fenugreek seeds/methi dana.
    heat the pan and on a low flame roast the spices till they are fragrant, don’t brown them.
    once cooled, add the spices in a small dry grinder or spice grinder and grind to a semi fine powder.
    remove the achari masala powder and keep aside in a bowl.

The Gravy

  • In the same grinder, add 10 to 12 cashews, grind to a fine powder. if oil releases while grinding then its fine.
    in a bowl, take 1 cup fresh whole milk curd/yogurt and whisk it till smooth. use fresh curd and not sour curd.
  • Heat 2 tbsp mustard oil or sunflower oil or ghee in a pan, on a low flame, add 2 dry red chilies,saute for some seconds till the red chilies change color.
  • Then add 1.5 tsp ginger-green chili paste – about ½ inch ginger + 1 or 2 green chilies crushed to a paste in mortar-pestle. stir and saute till the raw aroma of ginger goes away,
  • Then add ⅓ cup tightly packed chopped tomatoes,stir and add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder and ¼ tsp cumin powder (optional).
  • Again stir very well and saute the tomatoes till the tomatoes soften completely and become pulpy. you should also see oil releasing from the sides, now add the cashew powder. if using store brough cashew powder, then add 2 tbsp cashew powder. do check the shelf life of store brought cashew powder before adding.
  • On a low to medium flame, stir and saute the mixture for 2 minutes after adding cashew powder,reserve 1 tsp of the ground achari masala and add the rest. stir very well.
  • Add 1 tbsp besan. we are adding besan so that the curd does not curdle.Stir the besan very well and incorporate it into the rest of the masala, keep the flame on a low and add the beaten curd.
  • As soon as you add the curd, begin to stir the mixture quickly and fast. stirring quickly, incorporate the curd well into the rest of the masala, add salt as per taste,simmer for 2 to 3 minutes on a low flame.
  • Add the paneer cubes. 200 or 250 grams paneer chopped in cubes, cook the paneer cubes for about 1 to 2 minutes, then add 3 tbsp low fat fresh cream and ½ tsp kasuri methi, which has been crushed. stir very well.
    switch off the flame and add 1 tbsp chopped coriander leaves and 1 tsp chopped mint leave & stir again.
  • While serving sprinkle the reserved achari masala from top and garnish with a coriander or mint sprig. serve achari paneer with tandoori rotis, chapatis or naan.


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Tawa Paneer Masala

An easy, spicy and quick side dish !! Goes well with rotis, bread and even rice 🙂 And even serves as a great filling for your quick wraps and frankies !!

I loved the spicy and slightly tangy taste of this, This recipe is for keeps !! Coz am sure you will end up making it often 😉

Recipe credits : Dassana Amit

I altered the recipe slightly according to my taste

  • 200 to 250 gms paneer/cottage cheese
  • 1 large onion finely chopped, about 100 to 120 gms
  • 3 medium tomatoes, chopped, 180 to 200 gms
  • 1 tbsp ginger garlic paste
  • 1 green chili/hari mirch, chopped
  • 1 tsp coriander powder/dhania powder
  • ¼ tsp red chilli powder/lal mirch powder
  • 2 tbsp youghurt
  • ¼ tsp turmeric powder/haldi
  • 1 tsp pav bhaji masala or ½ tsp garam masala + ¼ tsp dry mango powder/amchur powder
  • 2 tbsp butter
  • ½ tsp crushed kasuri methi/dry fenugreek leaves
  • salt as required
  • few chopped coriander leaves/dhania patta for garnish
  1. Finely chop the onions
  2. Roughly chop the tomatoes and green chili,
  3. Add the chopped tomatoes in a blender and make a smooth puree. keep aside.
  4. Chop the paneer in ½ inch cubes.
  5. Melt butter on a tawa or skillet.
  6. Add the onions and saute till translucent.
  7. Add the ginger-garlic paste, green chilies, and saute for about 3 minutes.
  8. Then add the red chili powder, turmeric powder, coriander powder and pav bhaji masala. if you don’t have pav bhaji masala, add garam masala + amchur powder/dry mango powder.
  9. Stir and saute for about a minute, now add the youghurt and continue to saute for a min, then add the tomato puree and salt.
  10. Stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame.
  11. If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
  12. Add the paneer cubes and stir well, so that the masala coats the paneer cubes evenly.
  13. Cook the paneer for 1 to 2 minutes, Then add the crushed kasuri methi/dry fenugreek leaves. stir very well and switch off the flame.
  14. garnish with coriander leaves and serve tawa paneer masala with chapatis, phulkas, naan or bread

Hariyali Paneer Tikka

This one’s my favorite starter, My craze for paneer cannot be expressed in words 😀 😀

I came across this recipe through my fellow blogger, Sushma Mallya who has an amazing array of recipes and had bookmarked this since the time I saw it.. I really loved the idea of making the tikka on a tawa, than the usually headache of the grill 😀 Lazy ain’t i :P,  I did a few alterations to suit my taste. The dish turned out to be very succulent and flavorful, Thus I was satisfied 😀 😀

Do give this a try, It makes an amazing party starter, My friends really relished it 🙂

Recipe Courtesy : Authentic Food Delights


  • Paneer Cubes : 8, cut into thick slices
  • Coriander leaves : 1 cup
  • Mint leaves : About 15
  • Saunf : 1/2 tsp
  • Red chilli powder : 3/4 tsp
  • Gram flour : 4 tbsp
  • Ginger garlic paste : 1 tbsp
  • Lemon juice : 1/2 tsp
  • Peppercorns : 4
  • Oil for Roasting on the tawa (I used olive oil)
  • Salt to taste


  • Grind coriander leaves, mint leaves, saunf, peppercorns red chilli powder with little water to a thick paste.
  • In a bowl, mix the gram flour, salt, ginger garlic paste, Lemon juice and this ground paste and mix well.
  • Marinate the paneer cubes with this paste for about 15 min.
  • Heat a Tawa or grill and drizzle with little oil and roast paneer on a very low flame till brown on edges.
  • Serve hot with onions wedges, some lime and green chutney

Chatpata Paneer

When I have a sudden craving to have paneer, this is what I do 🙂 Just throw in all the masalas available on my kitchen shelf, Toss in the paneer and have it right away 😀 Crazy ain’t I ? Well I love paneer, being a pure non vegetarian.  To me veg food means lots of paneer and mushroom 😛 This one’s an easy peasy recipe invented by me for the sudden cravings of paneer. Try it, And am sure you will love it too 🙂


  • Paneer : 250 gms (I used amul)
  • Coriander powder : 2 tsp
  • Turmeric powder : 1/2 tsp
  • Chilli powder : 1 tsp
  • Chaat masala : 1 tsp
  • Yoghurt : 1tbsp
  • Juice of 1 lemon
  • Kasoori methi : 1tsp
  • Olive oil : 2 tsp
  • Cumin seeds : 1/2 tsp
  • Salt to taste
  • Coriander leaves for garnish


  • Heat oil in a nonstick kadai, Splutter the cumin seeds and add coriander powder, turmeric and chilli powders and saute for a min till the rawness fades away. Now add the paneer and yogurt, salt and mix well.
  • Go on tossing continuously until the paneer is well coated and looks dry.
  • Switch off the gas, Sprinkle kasoori methi, Squeeze a lime and chat masala.
  • Garnish with coriander leaves and serve hot !!




Honeyed Sesame Toasted Chilli Paneer


  • Paneer (cottage cheese),1 inch cubes : 400 grams
  • Honey : 1/2 tablespoon
  • Sesame seeds (til),toasted : 2 teaspoons
  • Cornflour/ corn starch : 3 tablespoons
  • Soy sauce : 1 tablespoon
  • Oil + to deep fry : 2 tablespoons
  • Ginger,chopped : 2 inch piece
  • Garlic,chopped : 7-8 cloves
  • Red chilli paste : 2 tablespoons
  • Ajinomoto : a pinch
  • Salt to taste
  • Spring onion greens,chopped : 2 stalks


  • Mix one-tablespoon cornflour and one tablespoon soy sauce and roll the paneer cubes in it. Heat sufficient oil in a wok and deep fry till golden. Drain and place on an absorbent paper.
  • Heat two tablespoons of oil in another wok. Add ginger and garlic and sauté for about half a minute. Add red chilli paste, ajinomoto and salt. Add one and a half cups of water and bring the mixture to a boil.
  • Add rest of the cornflour dissolved in half a cup of water and cook till the sauce thickens. Add fried paneer pieces and honey. Stir lightly.  Garnish with lightly toasted sesame seeds and serve hot.
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Palak Paneer

I just need a reason to cook paneer 🙂 And Palak was one of the reason LOL 😀

I was just shopping in the supermarket, and thinking what to cook for dinner (Its always a headache once I get back from office 😦 ) And I saw some bunches of fresh spinach, There !! So palak paneer it was 😀

Here goes the recipe, Its very easy, and healthy + delicious too


  • Paneer : 500 gms
  • Spinach leaves (palak) : 2 medium bunches
  • Tomato : 2 (Pureed)
  • Onion : 1 (sliced)
  • Coriander powder : 1tsp
  • Cumin powder : 1tsp
  • Red chilli powder : 1tsp
  • Garlic paste : 1tbsp
  • Garam masala powder : 1tsp
  • Cumin seeds : 1tsp
  • Oil : 2 tbsp + to fry
  • Salt to taste


  • Wash the spinach leaves thoroughly, blanch it in boiling water with salt for 10 min, and puree it
  • Cut the paneer into small cubes, and fry it till light brown, set aside (Do not fry more, as it will get rubbery)
  • Heat oil in a pan, add the cumin seeds, when it splutters add the onions and fry till translucent, Now add the garlic paste and stir fry for a minute
  • Now add the pureed tomatoes, mix in cumin, coriander and chilli powders and cook till the oil leaves the sides of the pan
  • Add the pureed spinach and cook for another 5-7 min, now add the fried paneer pieces and mix well
  • Turn off the heat, add the garam masala powder and mix, Serve hot with chapati or Jeera rice
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Paneer Ghee Roast

Paneer, its my favorite in the veg cuisine, I remember when I was in mangalore, mom and myself went out every weekend for lunch to different place, And When we always visited a veg restaurant (which used to happen rarely :D) the first thing I used to order was paneer, So now you might have realized that am a great fan of paneer,

So here’s an easy recipe I made of paneer a few days back for my husband, Hope you all enjoy it too 🙂


  • Paneer : 250 gms
  • Ghee : 3 tbsp
  • Coriander seeds : 2tsp
  • Cumin seeds : 1 tsp
  • fenugreek seeds (methi) : 1/4 tsp
  • Red chilli (dried) : about 5-7
  • Kashmiri red chilli (dried) : about 10
  • Tamarind water : 1 tbsp
  • Peppercorns : about 6
  • Ginger Garlic paste : 1 tbsp
  • Salt to taste


  • Dry roast the coriander, cumin, peppercorns, fenugreek, and the 2 types of chillies
  • Grind this to a fine paste, along with the tamarind water and ginger garlic paste
  • Apply the ground masala to the paneer and set aside for about 15 min
  • Heat ghee in a pan, and add the marinated paneer and cook for about 15 min, until the masala leaves the sides of the pan, Mix in the salt, Serve hot with rotis
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