Peshawari Paneer ( Popular Restaurant Gravies)
by Tarla Dalal
Added to 115 cookbooks
This recipe has been viewed 73217 times
Peshawari paneer, cubes of paneer cooked in a lip-smacking cashew-onion gravy and finished with cream, the highlight of this recipe is the distinct flavour of freshly-pounded coriander seeds and red chillies.
- Combine the coriander seeds and red chillies and pound them coarsely in a mortar-pestle (khalbhatta). Keep aside.
- Heat the oil in a kadhai, add the basic white gravy and sauté on a medium flame for 2 minutes.
- Add the pounded coriander- chilli powder and ¼ cup of water mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the paneer, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between.
- Remove from the flame, add the cream and mix gently.
- Serve hot garnished with almond slivers and saffron.
Nutrient values per serving
|Vitamin A||383.6 mcg|
|Vitamin B1||-0.5 mg|
|Vitamin B2||-0.5 mg|
|Vitamin B3||-0.3 mg|
|Vitamin C||5.5 mg|
|Folic Acid||3.4 mcg|
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