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Silvery Paneer

Nisha's picture
  Cottage cheese 400 Gram (1 Inch Pieces)
  Cloves 3
  Cardamoms 3
  Ginger 50 Gram
  Ghee 150 Gram
  Khoya 200 Gram
  Green chilies 6
  Cashew nuts 100 Gram
  Milk/Cream 200 Milliliter
  Onions 100 Gram, finely chopped
  White pepper To Taste
  Salt To Taste
  Almonds 3 Teaspoon, flaked
  Coriander leaves 2 Teaspoon, chopped
  Saffron threads 4 , dissolved in water/milk

1. Make paste of cashew nuts, ginger, green chillies, reduced milk and 2 cardamoms.
2. Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy.Saute until it just turns transparent.
3. Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
4. Add salt and pepper to adjust the seasoning and then add cottage cheese pieces and cook for some time.
5. Finish with cream or milk to adjust the consistency.
6. Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.
7.Put the silver Vark on the dish

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Feels nice to be back after long.Hope my frens remember me here.Crossing my fingers and hoping am recognised here after quite a lot of time

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Average: 4.5 (5 votes)


Vic's picture
What Happened to the Khoya? It seems you forgot to mention it in the recipe.
foodpsychologist's picture
This Silvery Paneer is no doubt delicious but it is very very heavy. Milk or cream and khoya inclusions are really going to make it too heavy for the normal and slightly overweight. Could you suggest a lighter gravy ? Maybe some yogurt or curds would work as a good replacement.