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Malai Paneer in Pista – Cilantro Gravy
Malai Paneer in Pista and cilantro gravy is really rich and creamy gravy that can be served with any Naan, Paratha, Plain Rice, Pulao or Biryani.
1. Pistachios, blanched and peeled 2. Cottage cheese (paneer) 3. Onion, sliced 4. Fried onions 5. Yogurt 6. Green cilantro chutney 7. Salt to taste 8. Pure ghee 9. Green cardamoms 10. Cloves 11. Cinnamon 12. Mace a few blades 13. Garlic paste 150 grams 500 grams 1 large 4 tablespoons ½ Cup 4 tablespoons 4 tablespoons 5 5 1 inch stick 1 tablespoon
14. Ginger paste 15. Saffron (kesar) a few strands 16. Garam masala powder 17. Mace powder 18. Kewra water
½ tablespoon crushed ½ teaspoon a pinch a few drops
1. Keep aside a few pistachios for garnish and grind the remaining with onion, two tablespoons fried onions and yogurt into a paste. 2. Cut the paneer into one inch triangles. 3. Add green chutney and salt and mix. Set aside to marinate for fifteen minutes. 4. Heat two pans and add two tablespoons of ghee in each. 5. Add green cardamoms, cloves, cinnamon and mace to one pan. 6. Take ginger and garlic pastes in a small bowl, add a little water and mix. Add it to the pan, cover and sauté. 7. Put the marinated paneer in the second pan and sauté over high heat for two minutes, stirring gently so that the paneer pieces do not break. 8. Add the pistachio paste to the first pan, stir and cover. 9. Simmer for two to three minutes. 10. Add saffron, garam masala powder, mace powder, salt and simmer for four to five minutes. 11. Gently place the paneer pieces in the serving dish. 12. Add kewra water to the gravy and stir. 13. Put the gravy over the paneer pieces. 14. Garnish with the reserved pistachios and the remaining fried onions. Serve hot with Naan or your choice or paratha or plain rice or pulao or biryani.
Paneer with cashewnut white gravy
Paneer is made with cashewnuts, coriander seeds and whole garam masalas to give a rich vegetable.
1. Paneer (cottage cheese) 2. Medium onions 3. Broken cashewnuts (kaju) 4. Cardamoms (elaichi) 5. Cloves (laung / lavang) 6. Cinnamon (dalchini) 7. Bayleaf (tejpatta) 8. Green chillies, chopped 9. Red chilli 10. Coriander (dhania) seeds 11. Fresh curds (dahi) 12. Chopped coriander (dhania) 13. Sugar 200 gms (7 oz.) 2 1 tbsp 3 2 1 stick 1 3 1 1 tsp ¾ cup ½ cup ½ tsp
14. Ghee 15. Salt to taste 16. Ginger garlic paste
2 tbsp 2tbs
1. Cut the paneer into small cubes. 2. Cut the onions into big pieces, add 3/4 teacup of water and boil. When cooked, blend in a mixer along with the cashewnut pieces. 3. Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. 4. Add the paste and fry for 1/2 minute. 5. Add the ground onions and cashewnuts and fry for a little while. 6. Add the green chillies and fry for little while. 7. Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire. 8. Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top. 9. Add the coriander and cook for 1/2 minute. 10. Finally, add the paneer and sugar and cook for a few minutes. Serve hot with parathas
This is one good recipe and is quite filling too for breakfast or as snack.
Ingredients for the Chilla
1. 2. 3. 4. 5. 6. 7. Besan / gramflour Onion – chopped Green chillies as per taste Salt as per taste Asofetida Saunf / fennel seeds A bunch of coriander leaves - chopped ½ kg 1
a big pinch ¼ tspn
For the filling
1. 2. 3. 4. Paneer mashed Onion – chopped Jeera Garam masala 250 gms 1 ½ tspn ¼ tspn
5. Red chillies 6. Coriander leaves chopped
1. Add water to the besan and make it into dosa batter consistency. 2. Add all the ingredients listed above and keep aside for a while 3. Meanwhile in a fry pan add some oil and when hot add the jeera, onions. When pink in colour, add the paneer & the rest of the ingredients for filling. 4. Fry till the moisture dries up. 5. Heat a griddle and pour the batter onto it. Spread it like a dosa 6. Cook on both sides by drizzling some oil on the sides. 7. When a nice golden brown add a tbsp. of filling in the center of the chilla. 8. Spread it lengthwise and fold it just once. Serve with mint coriander chutney.