Reshmi Paneer

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Reshmi Paneer

Reshmi PaneerReshmi Paneer, isn't the name itself tempting enough to give it a try?Exactly!! this is how I reacted when I saw this recipe from one of our regular contributors Chhavi Kaushik, who is one supercook we know. And here is her story of cooking Reshmi Paneer.

Paneer can be cooked in so many variations and so many different names.Reshmi Paneer is one such Paneer dish  which is must to be cooked for our parties and functions and is also loved by almost all irrespective of age.The beauty of Reshmi Paneer is not just that it is easy but also it has some amazing flavours. Being a die hard paneer fan my experiments led me to Reshmi Paneer. I usually cook paneer without onion,garlic and Reshmi Paneer is purely based on Tomatoes, it just gives a different taste and also this is perfect for fasting days. The texture of this Reshmi Paneer is so creamy the name was a natural outcome.

Now that we know that Reshmi Paneer is easy and creamy, what are we waiting for?

Reshmi Paneer
Serves 4
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
13 calories
3 g
0 g
0 g
1 g
0 g
62 g
3 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
62g
Servings
4
Amount Per Serving
Calories 13
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 1g
Vitamin A
10%
Vitamin C
14%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. paneer:250 gm
  2. tomatoes: 2
  3. kasturi methi: 1tsp
  4. fresh malai/cream: 2 tbsp
  5. fresh ginger paste: 1/2 tsp
  6. bay leaf:1
  7. green cardamom: 2
  8. black cardamon:1
  9. black pepper: tsp
  10. cloves: 4
Instructions
  1. In a pan dry roast green and black cardamon,cumin seeds,bay leaf, cinnamon,cloves,black pepper for 2min.
  2. Now grind it to fine powder and puree tomatoes seperately.
  3. Now take a wok and add oil, when oil heat up add tomato puree and cook it well.
  4. Add salt, red chilli powder,turmeric powder, sauted and grounded masalas,coriander powder.
  5. Mix well and let it cook on low flame by stirring it in between for 5-7 min.
  6. When the aroma of cooked spices starts to come add fresh malai and kasturi methi, mix it well and let it cook on low flame for another 5-7min.
  7. When oil starts to come out from sides of masala, add just 2-3 spoon of water mix it well and cook it for 2-3 min.
  8. When done add sufficient water for curry and let it boil.
  9. When it has boiled up add paneer cubes(you can also fry panner cubes on non stick pan,before adding). Let it cook for 5 min, so that all spices are blend completely with paneer cubes.
  10. Serve it hot with chapathis or parathas or pulav
beta
calories
13
fat
0g
protein
1g
carbs
3g
more
RecipeDabba https://recipedabba.com/

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