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
- 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.
- Remove the fried paneer pieces in a bowl of 1½ cups of warm water. Keep aside.
- 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.
- Mix well and add tomato puree, crushed fried onions, ginger powder, fennel seed powder, garam masala, sugar and salt to taste.
- Mix well and cook on a medium flame for 2 to 3 minutes until the oil is released.
- Add the soaked paneer along with the water and cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally.
- Serve {span class="bold1"}kashmiri lal paneer{/span} hot.
See step by step images of Kashmiri Lal Paneer Recipe
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