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Paneer Birbali Recipe

Paneer Birbali is a popular Indian Starter
Author :
 
On :
Thursday, 12 May, 2016
Category :
Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Hard
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 kg - Paneer
  • 1 cup - oil
  • 3 tsp - green Cardamoms
  • 2 - Bay Leaves
  • 3 tsp - Cumin seeds
  • 3 - Cinnamon sticks
  • 2.5 tbsp - Ginger paste
  • 2.5 tbsp - Garlic paste
  • 2 tsp - Red Chilli powder
  • 1/2 cup - onions, chopped
  • 1.5 cups - tomatoes, chopped
  • 1/2 tsp - Mace powder
  • Salt to taste
  • 1.5 tbsp - Cream
  • 3/4 cup - gram flour or Maize flour
  • 3.5 tbsp - Milk
  • 3 tsp - green coriander, chopped
  • 1.5 tsp - ginger, julienned
  • 1/2 cup - Cashew nuts
  • How to Make Paneer Birbali:

    1. Heat 1/3 cup oil in a pan. Add cardamoms, bay leaves, cumin seeds and cinnamon sticks. Saute over medium heat for 30 seconds.
    2. Add the ginger and garlic paste, red chilli powder and onions. Saute for 5 minutes.
    3. Add the tomatoes and 1.5 cups of water.
    4. Cover and cook over medium heat for 5-10 minutes.
    5. Uncover, stir and cook for another 5 minutes, or until the oil separates from the gravy.
    6. Add mace, salt and the cream.
    7. Strain the gravy and keep aside.
    8. Mix the gram flour in milk to make a thick batter.
    9. Beat the batter for 3 minutes.
    10. Coat the paneer with the batter.
    11. Heat the remaining oil in a pan and shallow-fry paneer until light brown.
    12. Slice the paneer lengthwise.
    13. Place on a platter and pour the hot sauce over it.
    14. Garnish with chopped coriander leaves and ginger juliennes.
    15. Sprinkle with crushed cashews.



     

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