Paneer roganjosh

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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Ingredients

  • 500 g - paneer (cottage cheese) cubed
  • 1 cup - yoghurt
  • 2 - cloves garlic, crushed
  • 1 tbsp - ginger, grated
  • 1 tsp - malt vinegar
  • 1 tbsp - ghee
  • cinnamon stick
  • 2 - cardamom pods
  • 2 - cloves
  • 1 - medium onion, finely chopped
  • 1 tsp - cumin powder
  • 1 tbsp - coriander powder
  • 1 tsp - fennel powder
  • 1 tsp - red chilli powder
  • 1 cup vegetable stock
  • salt to taste
  • 1 tsp - garam masala
  • 2 tbsp - chopped coriander leaves
  • 1 tsp - chopped mint leaves

How to Make Paneer roganjosh

  • In a bowl, mix paneer, yoghurt, half of the garlic, half of the ginger and vinegar. Mix well. Keep aside.
  • Heat ghee in a wok, add whole spices - cook stirring until it releases its aroma.
  • Add the onions and remaining garlic and ginger.
  • Saute until onions are lightly browned.
  • Add ground spices, cook until it releases its aroma. Add paneer. Stir well.
  • Add the stock and simmer for a few minutes, until gravy is thick. Adjust salt.
  • Add garam masala, coriander and mint just before serving.

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