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Recipes in English
>>
Vegetarian Recipes / Vegen Recipes / Veggie Recipes >>
Kesar-e-Paneer |
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Cottage cheese in thick tomato gravy. |
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Cottage cheese
(paneer), cut into 1/2” cubes 700 gm |
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Tomatoes,
chopped 1 kg |
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Ginger (adrak),
chopped 1 tbsp / 24 gm |
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Garlic (lasan),
chopped 2 tbsp / 24 gm |
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Red chilli
powder 5 tsp / 10 gm |
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Green
cardamoms (choti elaichi) 2 gm |
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Ghee 3/4 cup /
150 gm |
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Mace (javitri),
powdered 1 tsp / 2 gm |
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Salt and black
pepper powder to taste |
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Garam masala 5
tsp / 10 gm |
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Butter 5 tbsp
/ 100 gm |
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Cream 1/2 cup /
100 ml |
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Saffron (kesar),
soaked, |
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blended in 2
tsp water a few strands |
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- Boil
the tomatoes with ginger, garlic, red chilli powder, and
green cardamoms. When the tomatoes turn soft, remove and
keep aside to cool. Squeeze out the pulp; strain the tomato
mixture. Heat the ghee in a pan; add the tomato puree and
the cottage cheese; let the mixture simmer for 10 minutes.
Add mace power, salt, black pepper powder, and garam masala;
cook for 4-5 minutes. Add the butter, and when it begins to
melt add the cream. Mix well. Add the saffron water and
blend thoroughly. Serve hot with a swirl of cream.
- Time:
Preparation time: 15 min.
Cooking time: 20 min.
Serves: 4-6
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