PANEER AKBARI | How to make PANEER AKBARI

By Aditi Chaturvedi  |  31st May 2016  |  
10 reviews Rate It!
  • PANEER AKBARI, How to make PANEER AKBARI
PANEER AKBARIby Aditi Chaturvedi
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

359

10





About PANEER AKBARI

When you do not have tomatoes and still want a yummy gravy, this is a must try!

PANEER AKBARI is a popular aromatic and delicious dish. You can try making this amazing PANEER AKBARI in your kitchen. This recipe requires 5 minutes for preparation and 25 minutes to cook. The PANEER AKBARI by Aditi Chaturvedi has detailed steps with pictures so you can easily learn how to cook PANEER AKBARI at home without any difficulty. PANEER AKBARI is enjoyed by everyone and can be served on special occasions. The flavours of the PANEER AKBARI would satiate your taste buds. You must try making PANEER AKBARI this weekend. Share your PANEER AKBARI cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Aditi Chaturvedi for inputs. In case you have any queries for PANEER AKBARI you can comment on the recipe page to connect with the Aditi Chaturvedi. You can also rate the PANEER AKBARI and give feedback.

PANEER AKBARI

Ingredients to make PANEER AKBARI

  • 200 gms paneer (cottage cheese)
  • 4 tbsp refined oil
  • 1.5 cups Milk
  • 4 medium sized onions
  • 2 medium Dry red chillies
  • 3 green cardomoms
  • 4 cloves
  • 2 tbsp dry kasoori methi leaves
  • 1 tbsp sugar
  • salt as per taste
  • 1/2 tsp Turmeric
  • 1 tbsp Cumin seeds
  • 3/4 tbsp tandoori masala
  • 1 bowl of water
  • Coriander leaves to garnish

How to make PANEER AKBARI

  1. Prepare for the gravy, put cubed paneer in water for boiling.
  2. Now start preparing for the gravy, chop onions and then saute them in a pan with 2 tablespoon oil in it wait till they turn golden brown.
  3. After the onions turn brown take it off the flame and put them in a mixer grinder.
  4. Now churn them well to make a coarse paste.
  5. Now take a wok or kadhai, put it on a medium burner flame. Add 2 tablespoon oil in it. Let the oil heat.
  6. Now add dry red chillies, cumin seeds, turmeric powder, cloves, cardomom and dry kasoori methi leaves.
  7. Mix them well, now add onion mix churned out in grinder.
  8. Sautà :copyright:e all well, add tandoori powder. Mix well, sim the flame for 2 to 3 minutes. keep sautà :copyright:ing, Now add milk to it. Let it boil for another 3 to 4 minutes.
  9. On the other hand, take off the paneer from boiling water. Add the cubed paneer in the gravy, add salt to it. keep it on simmer for another 2 to 3 minutes.
  10. Garnish it with coriander leaves. Serve it with hot paranthas.

My Tip:

Paneer is boiled only to kill the germs. As it is a dairy product purchased from market. You can very well use home made

Reviews for PANEER AKBARI (10)

Sharmila Ravi Karthikeyana year ago

Very tasty superb! !!
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Reema Royala year ago

No tomatoes!!! Will the dish cone out to be good if tomatoes aren't added...?
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Ananya Roy Pratihara year ago

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Geeta Chaudharia year ago

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Ranjana Goyala year ago

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Sankari Raya year ago

I will definitely try it.
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Aparna Baghela year ago

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Ranjitha MBa year ago

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Sanjay Reddya year ago

Wonderful gravy recipe :)
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Aditi Chaturvedia year ago

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