12:44 pm by Unknown
From : Fortunecookingoil
Less than 45mins | Serves - 4
Ingredients
Paneer - 400 gm
Thandai/ sardai mixture - 1 1/2 tsp
Almonds - 10
Butter - 3 tsp
Cardamom powder - 1/4 tsp
Peppercorn - 10
Curd - 1/2 cup
Ginger paste - 2 tsp
Kashmiri chilli powder - 1 tsp
Turmeric powder - 1 tsp
Salt - 11/2 tsp
Method of preparation1. Grind the thandai/sardai mixture, strain and mix with 1½ cups of water.
2. Grind 8 almonds and mix with thandai.
3. Hang the curd, and set aside after all the water is drained.
4.Mix ghee, cardamom powder, peppercorns, 3 tsp curd, ginger paste in a vessel.
5. Cover the pan with a lid and cook for a few minutes on a high flame.
6. Mix chilli powder, turmeric powder, salt, curd, thandai, cover the pan with a lid and cook .
7. Add paneer, mix well and cook for a few minutes.
8. Cut 2 almonds into slices.
9. Remove the vessel from the stove.
10. Add almond slices, cardamom powder, mix well and serve.
5:13 pm by Unknown
Chef's Name : Nishtha Asrani
Ingredients1/2 Tbsp oil
3 cloves
1 bay leaf
1 cinnamon stick
1 tsp cumin seeds
3 green cardamom
1 Tbsp sund powder (Dry ginger powder)
1 Tbsp saunf powder
1 glass milk
Salt, to taste
Pepper, to taste
1/4 th glass water
300 gm paneer, cut into large chunks and deep fried
Coriander leaves, chopped, to garnish
Method
In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.
Add the saunf and sund powder. Saute vigorously. Do not let it burn.
Immediately add the milk and water. Let it come to a boil and add salt and pepper.
Add the deep fried paneer chunks. Let it simmer for 5 minutes.
Garnish with coriander leaves.
Serve with dum aloo, mooli ki chutney and steamed rice.
Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.
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