Paneer Irani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • Paneer- 300 gms(approx. made from 1.5 litres milk)
  • Tomatoes- 150 gms
  • Onions- 150 gms
  • Ginger -1 inch
  • Garlic -10 gms
  • Oil - few tbsp
  • Kashmiri Chilli Powder -15 tsp (regular chilli powder can be used too)
  • Egg- 1 (optional)
  • Cream -3 tbsp
  • Butter -2 tbsp
  • Cinnamon -1 stick
  • Bay leaf- 1
  • Coriander leaves for garnishing

How to Make Paneer Irani

  • Grind ginger, garlic, onions together. Heat oil, add cinnamon and bay leaf.
  • Add finely chopped tomatoes, ground paste and cook on medium flame.
  • Add chilli powder and cook for a while.
  • Add some water to make gravy. Add paneer pieces and simmer for a while.
  • Add beaten egg, mix slowly.
  • Add butter and simmer for 1 min.
  • Finally, add cream and remove from fire.
  • Garnish with coriander leaves.