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Description Ingredients Method Chef’s tip Nutrition facts Book Similar recipes with links

Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen. Tastes great the following day too! Cooking Time: 20-30 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg

Paneer Onion ,quartered Oil Cloves Black peppercorns Cinnamon Bay leaf Green chillies, slit Ginger paste Garlic paste Cashewnut paste Yogurt Cream Saffron (kesar) Garam masala powder Salt Green cardamom powder

400 grams 2 large 2 tbsp 3 4-5 2 one inch sticks 1 2 1 tsp 1 tsp ¼ cup ½ cup ½ cup a pinch ½ tsp to taste ¼ tsp

Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sautĂŠ till fragrant. Add the green chillies and boiled onion paste and sautĂŠ for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to saute for half a minute. Add the cashewnut paste and saute for another two minutes. Add the yogurt and saute till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

Always use fresh Paneer Serve with a smile

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