Prep time 10minutes
Authentic Peshawari Paneer........with Kulcha,fried rice achar ,raita and salad
It is very mild taste as we used few masalas in it but it is healthy as i used almond and magaj for gravey.
1 1/2 cup paneer cut into 2" pieces
1 TspCoriander Seeds
1Whole Dry Kashmiri Red Chili,
For The White gravy
1 CupRoughly Chopped Onion
1 TbspMelon Seeds (Charmagaz)1 TbspRoughly Chopped Garlic
1/2 TspChopped Ginger
1Bay Leaf (Tej Patta)
1 1/2 TspFinely Chopped Green Chilies
5 TbspFresh Curd
1 1/2 TbspFresh Cream
For The Garnish
Almond (Badam) Slivers
A FewSaffron (Kesar) Strands
Combine the coriander seeds and red chilies and pound them coarsely in a mortar-pestle or grinder and keep it asid
For white gravy
In a deep pan, heat oil and add onions, cashew nuts, melon seeds, ginger, garlic and ¾ cup of water mix it well and cook on a medium flame for 8 minutes and keep it aside to cool.
After it gets cool and blend to a smooth paste and keep it aside.
Heat the oil or butter in a kadhai, add the cardamom, cloves and bay leaf and fry on a medium flame for a few seconds.
Add green chilies and fry on a medium flame for 3 minutes
Add the pounded coriander- chili powder and ¼ cup of water cook on medium flame for 2 minutes
.Add the curd, mix it well and cook on a low flame for a few seconds and stir continuously.
Switch off the flame, add the fresh cream and salt and mix it well
Add the paneer and salt, mix it gently and cook for 2 to 3 minutes on a low flame and stir once in between.
Switch off the flame, add the cream and mix it gently.
garnish with almond slivers and saffron and serve hot with nan kulcha.
Instan Mini Tawa Kulcha
Dhaniya leaves and onionseeds for garnishing.
Mix curd suji and maida in a bowl and keep aside for 15 minutes.
Add haldi and soda and mix well
Make bog chapati and cut round with cutter.
Heat non stick tawa and cook kulcha apply dhaniya and onion seeds on one side.
Apply butter roast both sides.