Lajjatdar Paneer Recipe Video by Tarla Dalal

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 mixer

Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 3 servings

Ingredients

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)
2 cardamoms

For Serving

parathas

Method

1. Combine the paneer and curds in a bowl and mix lightly. Keep aside to marinade for 10 to 15 minutes.
2. Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the prepared paste, mix well and cook on a medium flame for 1 to 2 minutes.
4. 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.
5. 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.
6. Add the green peas and sugar, mix well and cook on a medium flame for 1 minute.
7. Add the marinated curd-paneer mixture, mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
8. Serve hot with parathas.

Recipe Source: Lajjatdar Paneer by Tarla Dalal