Paneer Parcha | How to make Paneer Parcha

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ByRani Soni
Created on 27th May 2017
  • Paneer Parcha, How to make Paneer Parcha
Paneer Parchaby Rani Soni
  • Paneer Parcha | How to make Paneer Parcha (3 likes)

  • 0 reviews
    Rate It!
  • By Rani Soni
    Created on 27th May 2017

About Paneer Parcha

Paneer Parcha, a dish close to paneer pasanda though quite different.. This restaurant style paneer recipe is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, basically any side dish.

Paneer Parcha is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Paneer Parcha at your home. Paneer Parcha by Rani Soni will help you to prepare the perfect Paneer Parcha at your home. You don't need any extra effort or time to prepare this. It just needs 15 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Paneer Parcha.

  • Prep Time15mins
  • Cook Time30mins
  • Serves4People
Paneer Parcha

Ingredients to make Paneer Parcha

  • (Prep for Gravy) 1/3 cup Fried Onion/Birsta 
  • 1/3 cup yogurt
  • 4 tbsp Cashewnuts
  • 10 whole Dried Red Chili
  • 3 Tomatoes
  • (Gravy Ingredients )2 tbsp oil
  • 5 Cloves
  • 1 black cardamom
  • 2 star anise
  • 1 tsp Fennel Seeds
  •   1 tsp Red Chili Kashmiri Powder
  • 1 tsp Coriander Powder 
  • 1/4 tsp Turmeric
  • salt as per taste
  • Sugar 2 tspn
  • Butter2 tsp
  • Cream 3 tbsn
  • (For Parcha )1 tsp oil
  • Green Chili chopped 1
  • 1 /2 inch Ginger chopped
  • Cashewnuts chopped3 tbsp
  • 3 tbsp  Raisins chopped
  • 1 small Carrot chopped4 / 
  • 4 French Beans chopped
  • 20 grams Paneer crumbled
  • 3 tbsp Corn
  • Red chilli powder 1/2 tspn
  • Salt too taste
  • Sugar 1 tspn
  • kitchen king masala 3 tspn
  • Coriander leaves chopped 1 tspn
  • 1 tbsp Anardana Powder
  • Paneer Slices 2
  • Butter 1 tbsp
  • Coriander Leaves chopped handfull 
  • Chili Flakes 1/2 tspn
  • Mint leaves for garnish

How to make Paneer Parcha

  1. Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside.
  2. Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste.
  3. (for the Gravy) To a pan, add in 2-3 tbsp oil. Once hot - cloves, black cardamom, star anise, fennel seeds and kasoori methi.
  4. Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes,
  5. Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes.
  6. Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy.
  7. In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready.
  8. (For the Parcha) In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,.
  9. Add in - carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes.
  10. Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well.
  11. Season with - red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off. Filling is ready
  12. Take slices of paneer and fill this inside it. Now you may serve as it is or grill it..
  13. Place them on a serving platter, pour the gravy on the sides and garnish with mint leaves..Serve Hot

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