Paneer Jaipuri
Equipment
- Blender
- Food processor
- Bowl
- Mortar and Pestle
- Heavy-based Pan
- Muslin
- Cheesecloth
- Sieve
- Strainer
Ingredients
- 100 g Onion (1 small), coarsely chopped
- 250 ml Natural (plain) yoghurt (1 cup), whisked
- 1/4 teaspoon Onion Paste Fried
- 2 tablespoons Cashew Nut Paste
- 2 teaspoons Coriander ground
- 1 teaspoon Turmeric ground
- 1 teaspoon Yellow chilli powder
- 1 teaspoon Saffron threads
- 2 tablespoons Milk lukewarm
- 1 teaspoon Ghee or Vegetable oil
- 3 Cardamom pods green
- 2 Cloves
- 1 Cinnamon stick about 2.5cm / 1 inch long
- 750 ml Vegetable stock (3 1/4 cups)
- 1 teaspoon Ginger Paste
- 3 teaspoons Garlic Paste
- 750 g Paneer cut into 5-cm / 2-inch squares
- 1/2 teaspoon Cardamom ground green
- 1/2 teaspoon Mace ground
- 1/4 teaspoon Cinnamon ground
- 2 tablespoons Single (light) cream
- Salt
Instructions
- Put the onion in a blender or food processor, add 2 tablespoons water and, process to make a paste. Set aside.
- Put the yoghurt in a bowl, add the fried onion paste, cashew nut paste, ground coriander, turmeric, and yellow chilli powder, then season with salt, whisk to combine and, set aside.
- Put the saffron threads in a mortar or spice grinder and crush with a pestle or process until crushed. Put the milk in a small bowl, add the crushed saffron and stir to make a paste. Set aside.
- Heat the ghee or oil in a heavy-based pan over medium heat, add the whole spices, and stir-fry for about 1 minute, or until the cardamom changes color. Add the pureed onions and fry for about 1-2 minutes, or until translucent. Add the ginger and garlic pastes and stir-fry for about 2-3 minutes, or until the moisture has evaporated.
- Remove from the heat, stir in the yoghurt mixture, then return to the heat and stir-fry for about 3-4 minutes, or until the oil separates out.
- Add the vegetable stock and bring to a boil. Remove from the heat and pass the sauce through fine muslin (cheesecloth) or a fine sieve (strainer) into a separate pan.
- Return the sauce to the heat, bring to the boil, add the paneer, reduce the heat, and simmer, stirring occasionally, for 10 minutes, or until the sauce is a thin consistency.
- Sprinkle over the ground spices and stir gently, then add the cream and the reserved saffron paste and serve immediately.
Nutrition
Serving: 4gSodium: 843mgCalcium: 1024mgVitamin C: 4mgVitamin A: 707IUSugar: 6gFiber: 2gPotassium: 248mgCholesterol: 144mgCalories: 684kcalSaturated Fat: 32gFat: 55gProtein: 31gCarbohydrates: 18gIron: 1mg
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