Chandi Paneer

INGREDIENTS :

PANEER (COTTAGE CHEESE) 500 GM
FOR THE PASTE
CASHEW NUT 100 GM
GINGER 50 GM
GREEN CHILLIES 5 NO
KHOYA 200 GM
CARDAMOM 05 NO
GHEE/FAT 150 GM
CLOVE 3 NO
CARDAMOM 5 NO
ONION ( FINE CHOPPED ) 100 GM
MILK / CREAM 200 GM
WHITE PEPPER TO TASTE
GARNISH
SAFFRON DROP 4 DROPS
ALMOND FLAKE 5 GM
CORIANDER (CHOPPED) 5 GM

PREPARATION :
  1. Cut the paneer into 1 ½ inch batons.
  2. Make a paste of cashew nuts, ginger, green chillies, khoya, cardamom.
  3. Finely chop onion.
METHOD :
  1. Heat ghee in handi / lagan add clove, cardamom and chopped onion and sauté. make sure that it does not brown otherwise it will change the colour of the gravy.
  2. Transfer the paste of cashew nut,ginger, green chillies, khoya, cardamom and cook for sometime stirring constantly so that it does not stick to the bottom.
  3. Add salt and pepper to adjust the seasoning and then add paneer batons and cook for sometime.
  4. Finish with cream / milk to adjust the consistency, check for seasoning.

Remove to portion bowl and garnish with chopped coriander, saffron drops and almond flakes.



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