Kashmiri Paneer

Discussion in 'Cookery Contest Recipes' started by sweetyafsha, Dec 17, 2005.

  1. sweetyafsha

    sweetyafsha New IL'ite

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    400 gm paneer-cubed
    1 ½ tsp thandai/sardai mixture-soaked in ½ cup water
    10 almonds-blanched and peeled
    1 tbsp clarified butter
    ¼ tsp green cardamom powder
    10 peppercorns
    ½ cup hung yoghurt
    2 tsp ginger paste
    1 tsp kashmiri chilli powder
    1 tsp turmeric
    1 ½ tsp salt


    Grind the thandai mixture, strain and make up to 1 ½ cups with water.

    Grind 8 almonds and mix into the thandai mixture. Sliver the remaining 2 and keep for garnish.

    Mix ghee, half the cardamom powder, peppercorns, ½ tbsp yoghurt and ginger paste in a dish and cook covered at HIGH for 2 minutes.

    Mix in chilli powder, turmeric, salt, yoghurt and thandai mixture. Cover and cook at HIGH for 5 minutes.

    Add the paneer, mix well and cook covered at 70% for 7 minutes.

    Serve garnished with the remaining cardamom powder and the slivered almonds.

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