The basic mughlai gravy has been used to prepare this delicious paneer dish. Since the use of various pastes is common in mughlai cooking, a paste of garlic, ginger, cardamoms, cloves and poppy seeds has been used. Using grated onion gives the gravy a better texture. Instead of grating the onions you can also blend them to a paste in a mixerIngredients
Makes 3 servings
Makes 3 servings
1 cup paneer (cottagte cheese) cubes
1/2 cup fresh thick curds (dahi) , whisked
1 1/2 tbsp ghee
1/2 cup grated onions
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp fresh cream
3/4 cup boiled green peas
1/2 tsp sugar
To Be Ground Into A Smooth Paste (using A Little Water)2 tbsp poppy seeds (khus-khus) , soaked in 1/4 cup of water for 2 hours
2 green chillies , roughly chopped
4 cloves (laung / lavang)
2 garlic (lehsun) cloves
25 mm (1”) piece ginger (adrak)
- Combine the paneer and curds in a bowl and mix lightly. Keep aside to marinade for 10 to 15 minutes.
- Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared paste, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the coriander powder, cumin seeds powder, chilli powder, turmeric powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
- Add the fresh cream and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the green peas and sugar, mix well and cook on a medium flame for 1 minute.
- Add the marinated curd-paneer mixture, mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot with parathas.
Recipe Source: Lajjatdar Paneer by Tarla Dalal