Bemisaal paneer

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Old 18-Sep-2011
Smile Bemisaal paneer

Stuffed paneer coated with batter and deep-fried, served in delicious tomato and yogurt gravy.
Preparation Time : 30-40 minutes
Cooking Time : 20-30 minutes
Servings : 4
Cottage cheese (paneer) 500 grams

Cottage cheese (paneer), grated 100 grams

Carrots, grated 2 medium

Cabbage, shredded 1/2 medium

Green capsicums, chopped 2 medium

Salt to taste

Red chilli powder 1 1/2 teaspoons

Cornflour/ corn starch 1/2 cup

Green chilli, chopped 1

Fresh coriander leaves, chopped 4 tablespoons

Oil 2 tablespoons + to deep fry

Ginger, chopped 1 1/2 inch piece

Garlic 10 cloves

Bay leaves 2

Green cardamoms 2

Black cardamom 1

Cinnamon 1 inch stick

Mace 2 blades

Cloves 4

Yogurt , drained 2 cups

Turmeric powder 1 teaspoon

Red chilli powder 1 teaspoon

Coriander powder 1 tablespoon

Tomato puree 1 cup

Salt to taste

Garam masala powder 1 teaspoon

Dry fenugreek leaves (kasuri methi) 1 tablespoon

Fresh coriander leaves, chopped 2 tablespoons

Fresh cream 1/2 cup

Cut paneer into rectangles of two by two inches with one-fourth inch thickness. To prepare stuffing, mix paneer, carrot, cabbage, green capsicums with half teaspoon red chilli powder and salt. Spread the stuffing on half of the paneer pieces, keeping aside some of the stuffing to be used in the gravy. Cover each piece with the remaining pieces. To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter. Heat sufficient oil in a kadai, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside. To make gravy, grind ginger and garlic to a fine paste. Heat two table spoons oil in a pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves. When they splutter, add the reserved stuffing mixture and cook on high heat. Add hung yogurt, ginger-garlic paste and mix well. Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates. Add tomato puree and mix well. Add water, salt, garam masala powder and kasoori methi. Stir to mix well. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes. Serve hot.

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Old 18-Jul-2015
Re: Bemisaal paneer

Thanks.. kal b'day te ehi bana ke khavana

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