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Saturday, December 8, 2012,3:05 AM by
J.Sujatha

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CREAMY PANEER

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat some oil in a frying pan and fry the paneer pieces in batches until a light brown colour all over. Remove and place in a bowl of lightly salted water. Set aside.
  • In a large shallow pan heat the 2 tablespoons oil and add the whole spices. Fry for about half a minute.
  • Add in a cup of water, the single cream, salt, fennel powder and ginger paste. Bring the mixture to the boil, stirring occasionally. Remove from the heat and set aside.
  • Drain the fried paneer and tip into the pan of cream and spice mixture; cook over a medium heat.
  • When the sauce has almost completely reduced, pour the yogurt mixture over the paneer. Stir gently to combine all the ingredients and cook for 3-5 minutes.
  • Add half a cup of water, the green chillies, cardamom and garam masala before bringing to the boil. Garnish with finely chopped fresh coriander leaves.
  • Serve with Basmati Rice.

INGREDIENTS

  • IDHAYAM sesame Oil for shallow frying
  • 225 grams paneer, cut into cubes
  • 2 tablespoons single cream
  • Salt to taste
  • 1 teaspoon fennel seeds (ground)
  • 1 teaspoon ginger paste
  • ½ teaspoon garam masala
  • 2-3 cardamom pods, finely crushed
  • 2 whole green chillies
  • Fresh coriander leaves, finely chopped, to finish

Whole Spices

  • 1-2 bay leaves
  • 1 inch cinnamon stick
  • ½ teaspoon cumin seeds
  • 1 clove

Yogurt Mixture (whisked)

  • 2 tablespoons tomato puree
  • 50 grams passata (sieved tomatoes)
  • 2 tablespoons Greek yogurt
  • 2 tablespoons water
  • 1 teaspoon chilli powder

13 comments for “Creamy Paneer”

  • Posted Saturday, February 11, 2023 at 3:42:33 AM

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