This original Tarla Dalal recipe can be viewed for free

Lajjatdar Paneer


by


Added to 13 cookbooks
This recipe has been viewed 5688 times
  

The basic Mughlai gravy has been used to prepare this delicious paneer dish. Since the use of various pastes is common in Mughlai cooking, a paste of garlic, ginger, cardamoms, cloves and poppy seeds has been used. Using grated onion gives the gravy a better texture. Instead of grating the onions you can also blend them to a paste in a mixer

Add your private note

Serves 4.
Show me for servings


Ingredients

Method
  1. Combine the paneer with the curds and salt in a bowl and mix well so that the curds coat the paneer evenly. Keep aside for 15 minutes.
  2. Heat the ghee in a kadhai, add the onions and sauté for 1 minute.
  3. Add the prepared paste and sauté for another minute.
  4. Add the coriander powder, cumin seeds powder, chilli powder and turmeric powder and sauté again for a few seconds.
  5. Add 1½ cups of water and bring to boil.
  6. Add the paneer, green peas, cream and sugar, mix well and simmer on a low flame for 4 to 5 minutes.
  7. Serve hot.
RECIPE SOURCE : Mughlai KhanaBuy this cookbook
Lajjatdar Paneer has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Low Calorie Menu
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email