Authentic Paneer Peshawari Recipe

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Paneer Peshawari is a popular and authentic restaurant recipe. Paneer is cooked in mouth-watering rich gravy. It is a high-fat content dish and so it is perfect for any special occasion. Hence do try this recipe at your home and enjoy its unique flavors and taste.

Ingredients

1 tspcoriander (dhania) seeds
1whole dry Kashmiri red chili, broken into pieces
1 tbspoil
1 1/2 cupspaneer (cottage cheese), cut into 25 mm. (1”) cubes
1/2 tspsugar
saltto taste
1 tbspfresh cream

For The White gravy

1 cuproughly chopped onions
10-15 tbspchopped cashew nuts (kaju)
1 tbspmelon seeds (charmagaz)
1 tbsproughly chopped garlic (lehsun)
1/2 tspchopped ginger (adrak)
2 tbspoil
3cardamoms
2cloves (laung / lavang)
1bay leaf (tej patta)
1 1/2 tspfinely chopped green chilies
5 tbspfresh curd (dahi)
1 1/2 tbspfresh cream
saltto taste

For The Garnish

10-12almond (badam) slivers
a fewsaffron (kesar) strands
1 tbspwarm milk

Directions

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 in a kadhai, add the cardamom, cloves and bay leaf and fry on a medium flame for a few seconds.
Add the prepared paste and green chilies and fry on a medium flame for 3 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 and keep it aside for the late use.

How To Proceed

Combine the coriander seeds and red chilies and pound them coarsely in a mortar-pestle and keep it aside.
Heat the oil in a kadhai, add the prepared white gravy and fry on a medium flame for 2 minutes.
Add the pounded coriander- chili powder and ¼ cup of water mix it well and cook on a medium flame for 2 minutes and stir continuously.
Add the paneer, sugar, 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 paratha.

Meghna Nath