“Paneer Punjabi”

“Paneer Punjabi” Recipe

Recipe Cuisine: Indian | Recipe Category: Lunch/Dinner
Prep Time: 40 mins    | Cook time: 40 mins     | Serves: 2-3

 Ingredients:

250 gm paneer

2 onions (finely chopped)

1 teaspoon cumin seeds

1 teaspoon ginger garlic red chili paste

1/2 Cinnamon stick & 1 green cardamom (fine paste, use lil water)
  1teaspoon oil & lil butter
1 star anise
1 tejpatta
1 cup milk and cream
Salt as per your taste

Water as required

Gravy masala Ingredients:

4 tomatoes

1/4 teaspoon yellow food color

½ teaspoon red chili powder(optional)

½ teaspoon amchoor powder

½ teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon coriander powder

                            

Kitchen utensils required:

• 2 non-stick pan

• 2 Spatula
• 15 bowls
• 1 Mixer-grinder
• 1 Chopper  

• 1 Water jug

                                              

                                   Step by step procedure:

To make paneer at home:

 Step-1 Take deep fry pan. Heat deep fry pan and add milk. Let it boil on high flame, when milk is boiled then switch the flame to low. Now add lemon juice into milk very slowly and stir it continuously until whey water fully separates. Here you will get curdle milk.

Step-2 Take muslin cloth or dupatta and pour curdle milk into it and wash it with cold water to get soft paneer for making paneer punjabi. Now hang it for 30 minutes so that excess water is removed.

Step-3 Now take out paneer in a bowl and keep it in a freeze for at least 1 hour so that it is completely set to cut into pieces.

 To make gravy

Step-1 Heat nonstick deep fry pan, add oil, butter, cumin seeds, star anise, tejpatta.

Step-2 Now add finely chopped onion and fry it.

Step-3 Add ginger garlic red chili paste in it and fry it for 1 minute.

Step-4 Use grinder to make fine watery paste of cinnamon stick and green cardamom. Transfer the paste into the pan, fry it for one min.

Step-5 Now make fine paste tomatoes and transfer it into the pan. Now add all ingredients including dry masala powders listed above. Cover the pan with lid and cook it for 4-5 minutes at low flame until oil comes on top of masala’s.

Step-6 When masala is cooked well then at low flame add ¼ cup water into the pan and cook it on high flame for 2 mins. Now add milk and cream(slowly with continuous stir, on low flame) and let it boil once. When it is cooked then add salt, water(if required) and let it cook for 2 minutes on medium flame.

Step-7 Add paneer and let it cook for 2 minutes on high flame. Finally at the end add ¼ teaspoon garam masala powder, red chili powder(optional).

When done, garnish it with coriander leave and grated paneer.

Enjoy it with paratha or naan or with pulav.

                               

Tips:

• Add very less amount of water for making thick gravy.
• Cook masala very well.
• Always add milk and cream on low flame and slowly with continuous stir otherwise milk will curdle.  

     

         "Do you have any questions?"

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