Kashmiri Paneer Bahar - Quick View Click for Full View 50 mins. 73
Paneer In Palak & Methi Leaves With Kashmiri Masala
1) Finely grate Onion and Tomato.
2) Thaw frozen chopped Palak and chopped Methi Leaves.
3) Cut Paneer into cubes.
4) In small cooking pot, boil 2 Cups of Water.
5) Add 1 Tablespoon of Oil, Paneer Pieces and TURN OFF FLAME.
6) Cover & keep aside for 5 mins.
7) Drain excess water and place in 1 Cup of Water in bowl.
1) On medium flame, heat Oil in pan.
2) Add Cloves, Cinnamon Sticks, Whole Black Pepper, grated Onion, grated Tomato, Turmeric Powder and Salt.
3) Mix well and Cover & Cook for 2 mins.
4) Add Kashmiri Masala Paste, Green Chilli Chutney and mix well.
5) Add Thawed Palak, Thawed Methi Leaves, Red Chilli Powder, Coriander Cumin Powder, 1 Cup of Water and mix thoroughly.
6) Cover & cook for approx 2 mins.
7) Add drained Paneer, 0.25 Cup of Water and mix well.
8) Cover & cook for approx 8 mins.
9) Turn on high flame and stir time to time until Oil comes out.
10) Turn off flame, add Salted Butter and mix well.
Serve For: 4 Person
Total cooking time: 50 mins.
Serve Hot With Roti
Ingredients Quantity Add to Cart
Oil 5 Tablespoon
Cloves 5 Piece
Black Pepper Whole 5 Piece
Cinnamon Sticks 3 Piece
Cottage Cheese ( Paneer ) 200 Gms
Salted Butter 20 Gms
Kashmiri Masala Paste 2 Tablespoon
Spinach ( Palak ) 120 Gms
Grated Onion 100 Gms
Grated Tomato 100 Gms
Chopped Fenugreek Leaves ( Methi ) 100 Gms
Green Chilli Chutney 1 Tablespoon
Red Chilli Powder 0.5 Tablespoon
Coriander Cumin Powder 0.5 Tablespoon
Turmeric Powder 0.25 Teaspoon
Salt As Required to Taste