A luxurious North Indian curry where stuffed paneer triangles are shallow-fried and simmered in a rich, creamy tomato and cashew gravy. Perfect for special occasions, this dish is a true restaurant-style treat.
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
Perfectly spiced Paneer Pasanda with cooling Mint Raita. A creamy, gut-friendly meal to savor!
This mughlai dish is perfect for dinner. With 979.1 calories and 36.54g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
4 tbsp Oil (for shallow frying)
2 pc Onion (medium, roughly chopped)
3 pc Tomato (medium, roughly chopped)
6 clove Garlic
1 tbsp Ghee
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pc Green Cardamom
4 pc Clove
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder
2 tsp Coriander Powder
0.25 cup Curd (whisked until smooth)
3 tbsp Fresh Cream
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Sugar
Instructions
1
Prepare the Paneer and Stuffing
Cut the 400g paneer block into 8 thick triangles. Carefully make a slit in the center of each triangle to form a pocket, ensuring you don't cut all the way through.
In a mixing bowl, combine the 50g crumbled paneer, 2 tbsp chopped cashews, raisins, green chili, 0.5 inch grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
Gently stuff this filling into the paneer pockets. Do not overstuff.
2
Coat and Shallow-Fry the Paneer
In a small bowl, whisk together the corn starch and 3 tbsp water to create a thin, lump-free slurry.
Carefully dip each stuffed paneer triangle into the slurry, letting any excess drip off. This light coating helps seal the filling.
Heat 4 tbsp of oil in a wide, non-stick pan over medium heat. Once hot, gently place the coated paneer triangles in the pan.
Shallow-fry for 2-3 minutes per side, until they are crisp and golden brown. Remove and place them on a plate lined with a paper towel to absorb excess oil. Set aside.
3
Make the Gravy Base Paste
In a separate pan, heat 2 tbsp of oil. Add the chopped onions, tomatoes, garlic cloves, 1-inch ginger, and the soaked cashews (drain the water first).
Sauté on medium heat for 10-12 minutes until the onions become translucent and the tomatoes turn soft and pulpy.
Turn off the heat and allow the mixture to cool down completely. This is crucial for a smooth blend.
Transfer the cooled mixture to a high-speed blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to facilitate blending.
4
Cook the Gravy
In the same pan (or a clean one), heat 1 tbsp of ghee. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Pour the blended onion-tomato paste into the pan. Cook on medium-low heat, stirring frequently, for about 8-10 minutes. The paste will thicken and you'll see oil separating from the sides.
Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for another 1-2 minutes until the raw aroma of the spices is gone.
5
Finish the Curry
Reduce the heat to the lowest setting. Add the well-whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Pour in 1.5 cups of water, add 1 tsp salt and sugar. Mix well and bring the gravy to a gentle simmer.
Cover and cook for 5-7 minutes, allowing the gravy to thicken slightly.
Stir in the fresh cream until well combined.
Gently slide the fried paneer triangles into the gravy. Add the crushed kasuri methi and garam masala.
Stir very gently to coat the paneer. Simmer for just 2 more minutes. Avoid overcooking as it can make the paneer tough.
6
Garnish and Serve
Turn off the heat. Garnish with 2 tbsp of fresh chopped coriander leaves.
Let it rest for 5 minutes before serving hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
