Paneer Gul Bahaar | How to make Paneer Gul Bahaar

By NANDINI DIWAKAR  |  9th Jan 2016  |  
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  • Paneer Gul Bahaar, How to make Paneer Gul Bahaar
Paneer Gul Bahaarby NANDINI DIWAKAR
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About Paneer Gul Bahaar Recipe

Paneer Gul Bahaar is one dish which makes its accompaniments tastier. With the right mix of flavours, Paneer Gul Bahaar has always been everyone's favourite. This recipe by NANDINI DIWAKAR is the perfect one to try at home for your family. The Paneer Gul Bahaar recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Paneer Gul Bahaar is 15 minutes and the time taken for cooking is 30 minutes. This is recipe of Paneer Gul Bahaar is perfect to serve 4 people. Paneer Gul Bahaar is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Paneer Gul Bahaar. So do try it next time and share your experience of cooking Paneer Gul Bahaar by commenting on this page below!

Paneer Gul Bahaar

Ingredients to make Paneer Gul Bahaar

  • paneer 200 gms
  • Gulkand 4 tsp
  • Blanched almond and green chili paste 20 gms
  • Boiled onion paste 4 tsp
  • tomato puree 4 tsp
  • ginger garlic paste 1 tsp
  • Kasmiri red chili powder 1/2 tsp
  • Garam masala powder 1/2 tsp
  • coriander powder 1/2 tsp
  • honey 1 tbsp
  • oil for frying
  • Desi ghee 3-4 tsp
  • bay leaf 1
  • Sweet spice 1/2 tsp
  • Silver leaf for decoration
  • cream 4-5 tsp
  • Refined flour 1 tbsp
  • kewra water 4-4 drops

How to make Paneer Gul Bahaar

  1. Mash the paneer for 5-7 minutes, add refined flour and mash again. Divide it in to 8-9 balls and fill the gulkand in the centre and give a round shape. Fry on a low flame.
  2. Take a pan, add desi ghee, bay leaf, onion paste and cook for 2 minutes. Add in the ginger garlic paste and cook for a few minutes. Add in the spices, tomato puree, almond paste, some water and cook for 5-6 minutes.
  3. Add more water and simmer for 10-12 minutes. Add in the paneer balls and pour some cream on top, add 2-3 drops of kewra water.
  4. Serve hot with naan and garnish with a silver leaf and some cream.

My Tip:

With the added twist of gulkand.

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