Lajjatdar Paneer Video by Tarla Dalal
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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
Recipe Description for Lajjatdar Paneer
- Combine the paneer and curds in a bowl and mix lightly. Keep aside to marinade for 10 to 15 minutes.
- Heat the ghee in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared paste, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the coriander powder, cumin seeds powder, chilli powder, turmeric powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
- Add the fresh cream and ¼ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the green peas and sugar, mix well and cook on a medium flame for 1 minute.
- Add the marinated curd-paneer mixture, mix lightly and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot with parathas.
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