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Paneer Gul Bahaar

Jan-09-2016
NANDINI DIWAKAR
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Egg Free
  • Main Dish
  • Sauteeing
  • Frying
  • Simmering
  • Awadhi
  • Festive
  • Easy
  • Veg

Ingredients Serving: 4

  1. paneer 200 gms
  2. Gulkand 4 tsp
  3. Blanched almond and green chili paste 20 gms
  4. Boiled onion paste 4 tsp
  5. tomato puree 4 tsp
  6. ginger garlic paste 1 tsp
  7. Kasmiri red chili powder 1/2 tsp
  8. Garam masala powder 1/2 tsp
  9. coriander powder 1/2 tsp
  10. honey 1 tbsp
  11. oil for frying
  12. Desi ghee 3-4 tsp
  13. Bay leaf 1
  14. Sweet spice 1/2 tsp
  15. Silver leaf for decoration
  16. cream 4-5 tsp
  17. Refined flour 1 tbsp
  18. kewra water 4-4 drops

Instructions

  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.

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