30 November 2016



Paneer - 500 gms
Ghee - 4 tbsp
Salt to taste
Coriander or curry leaves for garnish
Thick curd - 6 tbsp
Juice of a lime
Salt - as needed
Turmeric - 1/2 tsp
Masala: Roast in a tsp of ghee
Kashmiri Red chillies - 8
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Methi/ Fenugreek - 1/2 tsp
Pepper - 1/2 tsp
Tamarind - a small piece


  1. Add a tsp of ghee, roast the ingredients under 'Masala' except tamarind. Once the spices are golden, add tamarind, give it a stir.
  2. Remove in a plate for cooling down, grind it with curd to a paste.
  3. Add turmeric, salt and lemon juice. Mix in cubed paneer carefully. You can keep it for marination 1 hour. I have made immediately, still good.
  4. Heat a kadai, add ghee followed by crushed garlic.
  5. Then add roast ground masala paste and saute a minute.
  6. Add cubed paneer, marinated in curd masala paste.
  7. Cook until masala coats the paneer and ghee oozes.

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