Take a look at more
. You may also want to try
Khatta Meetha Kaddu (Pumpkin)
Turkey with Mushrooms
Spleen Pepper Fry (Manneeral Fry)
Rate This Recipe
400g - Paneer, cubed
1.5 tsp - thandai-sardai mixture, soaked in 1/2 cup of water
10 - almonds, blanched and peeled
1 tbsp - clarified butter
1/2 tsp - green cardamom powder
10 - peppercorns
1/2 cup - hung yoghurt
2 tsp - ginger paste
1 tsp - Kashmiri chilli powder
1 tsp - turmeric
1.5 tsps - salt
How to Make Kashmiri Paneer
Grind the thandai mixture, strain and make up to 1.5 cups with water.
Grind 8 almonds and mix into the thandai mixture.
Sliver the remaining 2 and keep for garnish.
Mix ghee, half the cardamom powder, peppercorns, 1/2 tbsp yoghurt and ginger paste in a dish and cook covered at high for 2 minutes.
Mix in chilli powder, turmeric, salt, yogurt and thandai mixture.
Cover and cook at high for 5 minutes.
Add the paneer, mix well and cook covered at 70 per cent for 7 minutes.
Garnish with the remaining cardamom powder and the slivered almonds. Serve.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.
Low Calorie Recipes
Butter Chicken Recipes
Pav Bhaji Recipes
High Protein Recipes