Chandi Paneer
INGREDIENTS :
PANEER (COTTAGE CHEESE) 500 GM
FOR THE PASTE
CASHEW NUT 100 GM
GINGER 50 GM
GREEN CHILLIES 5 NO
KHOYA 200 GM
CARDAMOM 05 NO
GHEE/FAT 150 GM
CLOVE 3 NO
CARDAMOM 5 NO
ONION ( FINE CHOPPED ) 100 GM
MILK / CREAM 200 GM
WHITE PEPPER TO TASTE
GARNISH
SAFFRON DROP 4 DROPS
ALMOND FLAKE 5 GM
CORIANDER (CHOPPED) 5 GM
PREPARATION :
- Cut the paneer into 1 ½ inch batons.
- Make a paste of cashew nuts, ginger, green chillies, khoya, cardamom.
- Finely chop onion.
METHOD :
- Heat ghee in handi / lagan add clove, cardamom and chopped onion and sauté. make sure that it does not brown otherwise it will change the colour of the gravy.
- Transfer the paste of cashew nut,ginger, green chillies, khoya, cardamom and cook for sometime stirring constantly so that it does not stick to the bottom.
- Add salt and pepper to adjust the seasoning and then add paneer batons and cook for sometime.
- Finish with cream / milk to adjust the consistency, check for seasoning.
Remove to portion bowl and garnish with chopped coriander, saffron drops and almond flakes.
