Paneer-e-khaas | How to make Paneer-e-khaas

By Rita Arora  |  30th Mar 2018  |  
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Paneer-e-khaasby Rita Arora
  • Prep Time

    20

    mins
  • Cook Time

    25

    mins
  • Serves

    3

    People

3

0

About Paneer-e-khaas Recipe

The main hero of this dish is the texture of the gravy,as its very grainy and creamy and its without cashews but after tasting it no one can say that it is without cashews because its very rich and thick. Recipe inspired by Neha Paliwal. Her Recipe Link- http://www.betterbutter.in/recipe/80178/paneer-e-khaas.

Paneer-e-khaas

Ingredients to make Paneer-e-khaas

  • For gravy-onions - 3 medium sized(cut in square pieces not too small)
  • tomatoes - 4 medium sized(cut in square pieces not too small)
  • garlic cloves - 1 tbsp
  • Dry Red Chilies - 2
  • cumin seeds - 1/2 tsp
  • bay leaves - 1 leaf
  • Fresh malai or cream(2 tbsp)
  • Milk-1/2 cup
  • turmeric powder - 1/4 tsp
  • salt as per taste
  • coriander powder - 1 tbsp
  • Red chili powder-1 tsp
  • sugar - 2 pinches
  • pepper powder- 1/2 tsp
  • For grilled paneer-
  • paneer 200 gm
  • salted butter 1 tsp

How to make Paneer-e-khaas

  1. HEAT 2 TBSP OIL IN A WOK
  2. ADD 1/2 TSP CUMIN SEEDS, 2 DRY RED CHILLIES, 1 BAY LEAF. LET IT CRACKLE
  3. ADD 1 TBSP GARLIC, 3 ONION ( CHOPPED). FRY THEM TILL THEY GET LITTLE PINK IN COLOR
  4. ADD 4 TOMATOES ( CHOPPED)
  5. ADD SALT, 1 TSP CHILLY POWDER, 1 TBSP CORIANDER POWDER
  6. 1/4 TSP TURMERIC POWDER, 2 PINCH OF SUGAR. COVER WITH THE LID AND COOK UNTIL MUSHY
  7. ADD 2 TBSP CREAM OR MALAI AND COOK FOR 5 MINUTES
  8. OFF THE FLAME AND LET IT COOL
  9. DISCARD THE BAY LEAF & TRANSFER THE ONION TOMATO MASALA TO THE GRINDER JAR
  10. ADD 1/2 CUP MILK AND GRIND INTO SMOOTH PASTE
  11. IN THE SAME WOK ADD 1 TSP OIL. ADD THE GRAVY AND LET IT BOIL FOR 10 MINUTES AGAIN. ADD WATER IF REQUIRED
  12. OFF THE FLAME AND LET IT COOL AGAIN
  13. AGAIN TAKE A MIXER JAR AND BLEND IT AGAIN.
  14. AGAIN COOK FOR 5-7 MINUTES ON LOW HEAT
  15. PUT THE PANEER SLICES IN GRILL PAN OR SANDWICH MAKER BY ADDING BUTTER ON IT.
  16. TRANSFER IN A PLATE
  17. SPRINKLE SOME PEPPER POWDER ON PANEER AND GRAVY
  18. GARNISH WITH CORIANDER LEAVES

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