Paneer Nazakat
Ingredients
Cottage cheese (paneer) 400 grams
Oil 2 tablespoons
Green chillies 2
Ginger finely chopped 1 teaspoon
Raisins 1 tablespoon
Cashewnuts chopped 1 tablespoon
Turmeric powder 1/4 teaspoon
Kashmiri red chilli powder 1/4 tsp + for sprinkling
Salt to taste
Green cardamom powder a pinch
Whole cashewnuts 10-12
For the gravy
Oil 1 tablespoon
Bay leaves 2
Green cardamoms 3-4
Black cardamoms 2
Cinnamon 1/2 inch
Cloves 2-3
Ginger-garlic paste 1 tablespoon
Tomatoes pureed 3 medium
Green chillies 2
Coriander powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Shahi paneer masala 2 teaspoons
Cashewnut paste 3 tablespoons
Yogurt 2 tablespoons
Salt to taste
Browned onion paste 3 tablespoons
Fresh cream 1/4 cup + 1 tsp
Green cardamom powder a pinch
Kewra water 1/2 tsp
Method
Cut paneer into 1½ inch cubes. Scoop out little paneer from the middle of each cube. Place the scooped out paneer on a plate, and crumble it.
Heat 1 tbsp oil in a non-stick pan. Finely chop green chillies and add to the pan. Add ginger and saute for 1-2 minutes. Add raisins and chopped cashewnuts and sauté for a half a minute.
Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.
Heat 1 tbsp oil in a non-stick pan. Place the stuffed paneer cubes in the pan and cook till slightly warm. Transfer the cubes onto a plate and keep aside.
To make gravy, heat oil in another non-stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves, ginger-garlic paste and tomato purée and sauté for a minute.
Roughly chop green chillies and add. Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.
Ingredients
Cottage cheese (paneer) 400 grams
Oil 2 tablespoons
Green chillies 2
Ginger finely chopped 1 teaspoon
Raisins 1 tablespoon
Cashewnuts chopped 1 tablespoon
Turmeric powder 1/4 teaspoon
Kashmiri red chilli powder 1/4 tsp + for sprinkling
Salt to taste
Green cardamom powder a pinch
Whole cashewnuts 10-12
For the gravy
Oil 1 tablespoon
Bay leaves 2
Green cardamoms 3-4
Black cardamoms 2
Cinnamon 1/2 inch
Cloves 2-3
Ginger-garlic paste 1 tablespoon
Tomatoes pureed 3 medium
Green chillies 2
Coriander powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Shahi paneer masala 2 teaspoons
Cashewnut paste 3 tablespoons
Yogurt 2 tablespoons
Salt to taste
Browned onion paste 3 tablespoons
Fresh cream 1/4 cup + 1 tsp
Green cardamom powder a pinch
Kewra water 1/2 tsp
Method
Cut paneer into 1½ inch cubes. Scoop out little paneer from the middle of each cube. Place the scooped out paneer on a plate, and crumble it.
Heat 1 tbsp oil in a non-stick pan. Finely chop green chillies and add to the pan. Add ginger and saute for 1-2 minutes. Add raisins and chopped cashewnuts and sauté for a half a minute.
Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.
Heat 1 tbsp oil in a non-stick pan. Place the stuffed paneer cubes in the pan and cook till slightly warm. Transfer the cubes onto a plate and keep aside.
To make gravy, heat oil in another non-stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves, ginger-garlic paste and tomato purée and sauté for a minute.
Roughly chop green chillies and add. Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.
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