Radhaballabi with Paneer Gravy | How to make Radhaballabi with Paneer Gravy

By Tania Deb  |  11th Apr 2017  |  
5 from 1 review Rate It!
  • Radhaballabi with Paneer Gravy, How to make Radhaballabi with Paneer Gravy
Radhaballabi with Paneer Gravyby Tania Deb
  • Prep Time

    60

    mins
  • Cook Time

    45

    mins
  • Serves

    3

    People

24

1

About Radhaballabi with Paneer Gravy Recipe

An authentic Bengali cuisine for jolkhabar/breakfast.

Radhaballabi with Paneer Gravy is a delicious dish which is liked by people of all age groups. Radhaballabi with Paneer Gravy by Tania Deb has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Radhaballabi with Paneer Gravy at many restaurants and you can also prepare this at home. This authentic and mouthwatering Radhaballabi with Paneer Gravy takes 60 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Radhaballabi with Paneer Gravy is a good option for you. The flavour of Radhaballabi with Paneer Gravy is tempting and you will enjoy each bite of this. Try this Radhaballabi with Paneer Gravy on weekends and impress your family and friends. You can comment and rate the Radhaballabi with Paneer Gravy recipe on the page below.

Radhaballabi with Paneer Gravy

Ingredients to make Radhaballabi with Paneer Gravy

  • Bengal Grams 1/2cup
  • Bayleaf 1
  • Garam masala 1/2 tsp
  • ginger grated 1/2tsp
  • Corinder and cumin powder 1/2 tsp
  • ghee 1tsp
  • For the dough, 2 cups of maida
  • oil 2tsp
  • Warm water 1cup
  • For paneer Gravy, paneer 250gms
  • 1 onion paste
  • ginger garlic paste 1 tsp
  • 1 tomato puree
  • 1 cup milk
  • 2tsp tomato ketchup
  • salt
  • Garam masala powder 1/2 tsp
  • red chilli powder 1/2tsp
  • Kasoori meethi a pinch

How to make Radhaballabi with Paneer Gravy

  1. Boil Bengal gram or channa daal in a cooker with 5-6 whistle.
  2. In a pan add oil and saute the boiled daal with cumin coriander powder, grated Ginger, garam masala powder, salt and bay leaf till dry. Keep it aside to cool.
  3. Prepare a soft dough with maida, warm water and oil.
  4. Take a small ball from the dough and roll out a little then stuff 1 full spoon of daal fry in middle of it and again make it in a ball and roll with lite hands in shape of Puri.
  5. Fry the puri 1 by 1 and serve hot.
  6. For the Paneer Gravy, add oil in a pan.
  7. Add all the ingredients one by one except milk and paneer. Let all the masala cook for 2-3 min then add the paneer cubes.
  8. Pour the milk and let it boil for 5 more mins. Garnish with little kasoori meethi leaves.

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Ayesha Sayyeda year ago

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