Paneer Ghee Roast
Servings - 2 - 3
INGREDIENTS
(For Marination)
Curd - 230 grams
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Paneer - 400 grams
(For Masala)
Cumin - 2 teaspoons
Coriander seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Dry red chili - 10
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Tamarind juice - 70 milliliters
(Rest of the Ingredients)
Ghee - 70 milliliters
Onions - 180 grams
Water - 60 milliliters
Salt - 1 teaspoon
Jaggery - 1 teaspoon
PREPARATION
(For Marination)
1. In a mixing bowl, add 230 grams curd, 1/2 teaspoon turmeric, 1/2 teaspoon salt, 1 teaspoon red chili and mix it well.
2. Add 400 grams paneer and mix it well.
3. Marinate the paneer for 30 minutes.
(For Masala)
1. Take a pan, add 2 teaspoons cumin, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon fenugreek seeds, 1/2 teaspoon black peppercorns, 10 dry red chili and roast till it
turns golden brown in color.
2. Transfer this mixture into a blender, add 1 tablespoon garlic, 1 tablespoon ginger, 70 milliliters tamarind juice and blend well.
3. Transfer this mixture into a bowl and keep aside.
(Rest of the Preparation)
1. Heat 70 milliliters ghee in a pot, add 180 grams and fry till it turns golden brown in color.
2. Then, add the prepared masala mixture in it and mix it well.
3. Add 60 milliliters water and stir well.
4. Now, add the marinated paneer in it and mix it well.
5. Cook for about 5 - 7 minutes on low heat.
6. Add 1 teaspoon salt, 1 teaspoon jaggery and mix it well.
7. Cook for another 3 - 5 minutes.
8. Serve hot.
Dum Paneer
Servings - 2 - 3
INGREDIENTS
Paneer - 400 grams
Oil - 1 1/2 tablespoons
Onions - 125 grams
Oil - 2 tablespoons
Cloves - 4 pods
Cardamom - 4 pods
Cinnamon stick - 1 inch
Ginger paste - 1 1/2 teaspoons
Garlic paste - 1 1/2 teaspoons
Green chili paste - 1 teaspoon
Turmeric - 1/2 teaspoon
Curd - 70 grams
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Water - 220 milliliters
Garam masala - 1 teaspoon
Fresh cream - 2 tablespoons
Mint leaves - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. Heat 1 1/2 tablespoons oil in a pan, add 125 grams onions and fry till it turns golden brown in color.
2. Transfer this into a blender and blend well. Keep aside.
3. Heat 2 tablespoons oil in a pot, add 4 pods cloves, 4 pods cardamom, 1 inch cinnamon stick and stir well.
4. Then, add blended onions, 1 1/2 teaspoons ginger paste, 1 1/2 teaspoons garlic paste, 1 teaspoon green chili paste and saute for 2 - 3 minutes.
5. Add 1/2 teaspoon turmeric and stir well.
6. Now, add 70 grams curd and mix it well.
7. Cook for 3 - 5 minutes.
8. Add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon black pepper and mix well.
9. Then, add 220 milliliters water and stir well.
10. Bring it to a boil.
11. Now, add 400 grams paneer and mix it well.
12. Cover it with aluminium foil and the cover it with lid
13. Cook for 5 - 7 minutes on low heat.
14. Open the lid and stir well.
15. Add 1 teaspoon garam masala and mix it well.
16. Add 2 tablespoons fresh cream, 1 tablespoon mint leaves and mix it again.
17. Cook for another 3 - 5 minutes.
18. Garnish with coriander.
19. Serve hot.
