14 October 2012

Paneer Pakeeza

This recipe, shared by Ms. Ruchi Khanna was the runner up in a recent Grandma's Recipe comp at Mumtaz Mahal (details here). It is a creamy, rich, korma style sauce with some clever little stuffed paneer parcels. 

  • For the Stuffing
  • 400 grams Paneer
  • 1 tbsp chopped green chili
  • 1 tbsp coriander chatni
  • 1⁄2 tsp coconut powder
  • 2 tsp cheese cream
  • 1 tsp of ginger paste
  • 1⁄2 tsp of mustard seeds
  • 1⁄4 tbsp of red chili powder
  • Salt and pepper to taste
For the gravy
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp tomato puree
  • 1⁄4 tsp of garam masala
  • 1 chopped green chili
  • 1 cup fresh full fat milk
  • 1⁄2 cup cashew nut paste
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 2 crushed cardamoms
  • 1 tea spoon honey
  • Salt to taste 


  1. Take fresh Paneer and make cut them into circles. 
  2. Prepare two different stuffings, one with fresh coconut flakes mixed with fresh cream, fired mustard seeds & grated carrots and the other with ground coriander leaves.
  3. Sandwich three paneer slices with the two stuffings, pressing them gently so that they stick together. Prepare another 2-3 sets of Paneer slices with above stuffing, put some oil in a non-stick pan and quickly sauté all the pairs of suffered Paneer. Set aside.
  4. Oil a non-stick fry pan, put onion, ginger and garlic paste, then all spices and fry gently. 
  5. Add cashew nut paste and fry until the oil starts oozing out of the mixture. 
  6. Add tomato puree, honey, salt to taste and fresh milk to the above mixture and boil it on low flame for 5 -7 minutes to make consistent gravy. Pour above gravy over the stuffed Paneer slices and the dish is ready to serve.

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