Paneer Parcha, a dish close to paneer pasanda though quite different. This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, dhaba style tandoori rotis or basically any side dish. A mild flavored rich / shahi birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!
Ingredients :
Prep for Gravy / curry : 1/3 cup Birista/Fried Onion
1/3 cup yogurt
4 tbsp Cashewnuts
10 whole Dried Red Chili
3 Tomatoes
Gravy Ingredients: 2 tbsp oil
5 Cloves
2 Black Cardamom
1 Star Anise
1 tsp Fennel Seeds
1 tsp Kasoori methi
1/2 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
1/4 tsp Turmeric
salt as per taste
1 tbsp Butter
2 tsp Sugar
3 tbsp Cream
For Parcha: 1 tsp oil
1 Green Chili chopped
1/2 inch Ginger chopped
3 tbsp Cashewnuts chopped
3 tbsp Raisins chopped
1 small Carrot chopped
4 French Beans chopped
20 grams Paneer crumbled
3 tbsp Corn
3 tbsp Peas
1/2 tsp Red Chili Powder
salt to taste
1 tsp Sugar
1/2 tsp Kitchen King Masala
3 tbsp Coriander Leaves Chopped
1 tbsp Anardana
Paneer Slices
2 tsp Butter
1 tbsp Coriander Leaves chopped
1/2 tsp Chili Flakes
Instructions
Prep for Gravy : Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside.
Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste.
Gravy: To a pan, add in 2-3 tbsp oil. Once hot – cloves, black cardamom, star anise, fennel seeds and kasoori methi.
Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes,
Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes.
Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy.
In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready.
Parcha: In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,.
Add in – carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes.
Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well.
Season with – red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off.
Filling is ready. Take slices of paneer and fill this inside it. Now you may serve as it is or grill it..
In a grill pan, add a 1/2 tsp butter, a bit of coriander and chili flakes. Place the paneer parcha and grill this! Spread butter on the top side, and sprinkle coriander-chili flakes. Flip over and grill for a minute more.
Get this down to the serving platter, pour the gravy on the sides and Serve Hot.
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