Paneer Kesari
Servings - 2 - 3
INGREDIENTS
Cashews - 30 grams
Melon seeds - 30 grams
Water - 80 milliliters
Warm milk - 30 milliliters
Saffron - 1/4 teaspoon
Paneer - 350 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Ghee - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 1/2 tablespoons
Onions - 180 grams
Tomato - 300 grams
Green chili - 1 1/2 tablespoons
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Fresh cream - 100 grams
Milk - 150 milliliters
PREPARATION
1. In a mixing bowl, add 30 grams cashews, 30 grams melon seeds, 80 milliliters water and soak for 2 hours.
2. Now, blend it into a smooth paste.
3. In a mixing bowl, add 30 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
4. Soak for 20 minutes.
5. Then, in a mixing bowl, add 350 grams paneer, 1/2 teaspoon salt, 1/2 teaspoon red chilli, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, blended paste and mix it well to combine.
6. Marinate for 20 minutes.
7. Heat 2 tablespoons ghee in a heavy skillet, add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir continuously for one minute.
8. Now, add 180 grams onions and fry till translucent or until it turns golden brown in color.
9. Then, add 300 grams tomato and saute until it turns soft and pulpy.
10. Add, 1 1/2 tablespoons green chili, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder and mix it well.
11. Now, transfer it to a blender and blend it smooth puree.
12. Then, in a heavy skillet add blended puree and saute for 1 - 2 minutes.
13. Add, 100 grams fresh cream, 150 milliliters milk and mix it well to combine.
14. Now, add marinated paneer and cook for 3 - 5 minutes.
15. Then, add prepared saffron milk and mix it well.
16. Garnish with coriander.
17. Serve.
Handi Paneer
Servings - 2 - 3
INGREDIENTS
Oil - 20 milliliters
Paneer - 180 grams
Oil - 30 milliliters
Bay leaf - 1
Ginger paste - 1 teaspoon
Green chili - 1 tablespoon
Onions - 170 grams
Tomato Puree - 100 grams
Yogurt - 125 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
PREPARATION
1. Heat 20 milliliters oil in a pan, add 180 grams paneer and shallow fry until golden brown and crispy from all sides.
2. Now, heat 30 milliliters oil in a skillet, add 1 bay leaf, 1 teaspoon ginger paste, 1 tablespoon green chili and saute 1 - 2 minutes.
3. Add 170 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 100 grams tomato puree and cook 3 - 5 minutes.
5. Add 125 grams yogurt and cook till dry.
6. Then, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
7. Add 250 milliliters water and bring it to a boil and cover it with lid and cook for 5 - 8 minutes.
8. Now, add frie