बिना प्याज़-लहसून ऐसा बाल्टी पनीर कभी खाया है? Balti Paneer /Paneer Peshawari

By Ranveer Brar · 75 min

Ingredients

Instructions

1. Heat the ghee in a pressure cooker, add the bay leaf, ginger and dried Kashmiri chillies, and sauté for about a minute.
2. Add the tomatoes and salt and cook for 4-5 minutes.
3. Peel the tomatoes, then add the turmeric, Degi chilli powder and coriander powder and sauté for another 2 minutes.
4. Add the water, coriander stems and the 1 tbsp ghee, bring to a quick boil, close the lid and cook for 3-4 whistles or until cooked.
5. Blend the cooked gravy into a smooth, fine paste and set it aside.
6. Dry roast the coriander seeds, black peppercorns, cloves, black cardamom, green cardamom and cashews in a pan for 2-3 minutes.
7. Grind the roasted spices in a mixer into a smooth, fine powder and set it aside.
8. Fry the paneer slabs in hot oil until light brown, then drain them on absorbent paper.
9. Toss the fried paneer with 2 tbsp of the masala powder and marinate well.
10. Heat the 2-3 tbsp ghee until smoking hot, add the prepared gravy and cook on high heat for 4-5 minutes.
11. Add 1 tbsp masala powder and 1 cup water and let it simmer briefly.
12. Add the marinated paneer, green chillies, fresh coriander, and ½ tsp sugar, and cook on high heat for 2-3 minutes.
13. Turn off the heat, transfer to a serving dish, garnish with coriander sprig and green chillies, and serve hot with roti or naan.

Summarized from Ranveer Brar's video. Watch it for the details.

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