Vegetable Stuffed Paneer in Saffron Gravy | How to make Vegetable Stuffed Paneer in Saffron Gravy

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By Amrita Iyer
Created on 29th Jan 2016
  • Vegetable Stuffed Paneer in Saffron Gravy, How to make Vegetable Stuffed Paneer in Saffron Gravy
Vegetable Stuffed Paneer in Saffron Gravyby Amrita Iyer
  • Vegetable Stuffed Paneer in Saffron Gravy | How to make Vegetable Stuffed Paneer in Saffron Gravy (7 likes)

  • 0 reviews
    Rate It!
  • By Amrita Iyer
    Created on 29th Jan 2016

About Vegetable Stuffed Paneer in Saffron Gravy

Try this recipe with any Indian Breads like Naans, Roti, Parantha or Kulcha or have it with plain Rice. The aroma and taste of the gravy is unparalleled.

Vegetable Stuffed Paneer in Saffron Gravy, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Vegetable Stuffed Paneer in Saffron Gravy is just mouth-watering. This amazing recipe is provided by Amrita Iyer. Be it kids or adults, no one can resist this delicious dish. How to make Vegetable Stuffed Paneer in Saffron Gravy is a question which arises in people's mind quite often. So, this simple step by step Vegetable Stuffed Paneer in Saffron Gravy recipe by Amrita Iyer. Vegetable Stuffed Paneer in Saffron Gravy can even be tried by beginners. A few secret ingredients in Vegetable Stuffed Paneer in Saffron Gravy just makes it the way it is served in restaurants. Vegetable Stuffed Paneer in Saffron Gravy can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Vegetable Stuffed Paneer in Saffron Gravy.

  • Prep Time15mins
  • Cook Time45mins
  • Serves4People
Vegetable Stuffed Paneer in Saffron Gravy

Ingredients to make Vegetable Stuffed Paneer in Saffron Gravy

  • 250 gms Paneer (fresh and firm)
  • Salt and pepper to taste
  • 2 tbsp Raisins
  • 2 tbsp Carrot, grated
  • 1 1/2 tsp Garam Masala Powder
  • 3 tbsp Green Peas (fresh/frozen) boiled in salted water and mashed coarsely
  • 3 tbsp flour (maida)
  • Oil for frying
  • For the Gravy:
  • 2 medium Onions, chopped
  • 1 tbsp grated Ginger
  • 2 large Tomatoes, chopped
  • 3-4 cloves Garlic (optional)
  • A few strands Saffron
  • 1 cup warm milk
  • 2 tbsp Coriander Leaves, chopped
  • 2 tbsp beaten cream (optional)

How to make Vegetable Stuffed Paneer in Saffron Gravy

  1. Dissolve the saffron in a cup of warm milk and leave it to infuse.
  2. For making the Paneer sandwiches first cut the Paneer into even numbered 4-5 cm square slices.
  3. Mix the ingredients for the filling: peas, grated carrots, raisins, 1/2 tsp Garam Masala Powder, salt and pepper as per taste. Mix well.
  4. Now put 1 tsp of this mix on one square of Paneer and cover with another square. Press slightly and arrange on a plate.
  5. Mix the flour with 2-3 tbsp water to make a thin batter. Heat oil. When its sufficiently hot, dip each Paneer sandwich into the flour to coat and deep fry till golden brown and crisp. Keep aside.
  6. For the Gravy: Heat 2 tbsp of the same oil in another pan and add onions. Saute for a minute and add ginger. Fry for 2 minutes more on medium heat.
  7. Keep aside to cool. When at room temperature, blend to a fine paste with the chopped tomatoes and Garlic (if using).
  8. Pour back into the same pan (do not add oil if its non stick) and fry till the oil in the paste separates. Add salt, pepper and Garam Masala and mix well. Now take off the heat and leave to cool for a bit.
  9. Now add the milk and put back on the lowest heat on the stove. Remember, now the gravy has to be heated for only 1 minute and that too on the lowest heat, otherwise the milk will curdle. After a minute take off the heat and leave to cool.
  10. Cut the Paneer sandwiches into half, diagonally and arrange on a serving plate. Pour 2-3 tbsp gravy over, drizzle 2 tsp of beaten cream on top(optional) and serve immediately with rice or any Indian bread of your choice.
My Tip: Use Paneer as fresh as possible. If you cannot get fresh Paneer then make it at home. The fresher, firmer and more better quality the Paneer, the more tastier this recipe will be. When making at home use low fat milk as milk with higher fat content tends to give a greasy Paneer which is again a risk as it becomes mushy while frying. If possible try and get it from the sweet stores or Mithaiwalas who gave it in the form of a big block and not the packed slice varieties so that it makes cutting easier.

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