Lajjatdar Paneer Video by Tarla Dalal

Lajjatdar Paneer Video by Tarla Dalal

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The basic mughlai gravy has been used to prepare this delicious paneer dish. Since the use of various pastes is common in mughlai cooking, a paste of garlic, ginger, cardamoms, cloves and poppy seeds has been used. Using grated onion gives the gravy a better texture. Instead of grating the onions you can also blend them to a paste in a mixer

  

Recipe Description for Kashmiri Lal Paneer

Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

Method

For kashmiri lal paneer

  1. To make {span class="bold1"}kashmiri lal paneer recipe{/span}, shallow fry the paneer cubes on a medium flame till golden brown in colour from both the sides.
  2. Remove the fried paneer pieces in a bowl of 1½ cups of warm water. Keep aside.
  3. Heat 3 tbsp oil in a deep non-stick pan, add black cardamom, green cardamom, cloves, bay leaf, ginger garlic paste and kashmiri chilli powder.
  4. Mix well and add tomato puree, crushed fried onions, ginger powder, fennel seed powder, garam masala, sugar and salt to taste.
  5. Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
  6. Add the soaked paneer along with the water and cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
  7. Serve {span class="bold1"}kashmiri lal paneer{/span} hot.

See step by step images of Kashmiri Lal Paneer Recipe

RECIPE SOURCE : Mughlai KhanaBuy this cookbook

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