Скачать или смотреть Dhaba Style Paneer Curry Recipe | Easy Recipe | पंजाबी तर्री वाला पनीर | Chef Sanjyot Keer

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Full written recipe - Punjabi Paneer Curry
Prep Time: 20 minutes
Cooking Time: 30-35 minutes
Serves: 3-4 people

Ingredients:
Base Gravy
OIL | तेल 2 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ONION | प्याज़ 3 LARGE (SLICED)
TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED)
CORIANDER STEM | धनिए कि डंठल A HANDFUL
GARLIC | लहसुन A HANDFUL / 20 CLOVES
GINGER | अदरक 4 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
SALT | नमक TO TASTE
HOT WATER A SPLASH
WATER | पानी AS REQUIRED

Tempering
GHEE | घी 1 TBSP
BAY LEAF | तेज पत्ता 2 NOS.
GREEN CARDAMOM | हरी इलायची 3 NOS.
CUMIN SEEDS | जीरा 1/2 TSP
BLACK CARDAMOM | बड़ी इलायची 1 NO.
CINNAMON | दालचीनी 2 INCH
KASHMIRI RED CHILLI POWDER| कश्मीरी लाल मिर्च पाउडर 1.5 TBSP
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
CORIANDER POWDER | धनिया पाउडर 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH

Frying Paneer
PANEER | पनीर 300-350 GRAMS
OIL | तेल AS REQUIRED

Final Ingredients
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर A PINCH
GARAM MASALA | गरम मसाला A PINCH
GREEN CHILLI | हरी मिर्च 2-3 (SLICED)
FRESH CORIANDER | हरा धानिया A HANDFUL (CHOPPED)

Method:
Heat oil in a kadhai, add a large pinch of cumin seeds and let them splutter.
Add sliced onions and cook until golden brown.
Now add tomatoes, coriander stems, garlic, ginger, green chillies, and salt. Sauté for a few minutes.
Splash some hot water, cover the pan, and cook until the tomatoes turn soft and mushy.
Switch off the flame, let it cool slightly, then blend into a smooth puree using water as required.
Heat ghee in a kadhai, add bay leaves, green cardamom, cumin seeds, black cardamom, and cinnamon. Sauté until fragrant.
Add the prepared puree. Stir well and add Kashmiri red chilli powder, turmeric, coriander powder, and spicy red chilli powder.
Cook the masala well on medium flame until the gravy darkens and oil starts separating.
Adjust consistency with hot water, season with salt and a pinch of sugar, cover, and let it simmer gently.
Meanwhile, heat oil in a pan and shallow fry the paneer pieces until golden on both sides then add the fried paneer to the simmering gravy.
Lastly add roasted kasuri methi powder, garam masala, and sliced green chillies. Stir gently and add fresh coriander.
Your delicious Punjabi Paneer Curry is ready serve hot with tandoori roti, naan, paratha, or steamed rice.

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Intro 0:00
Base Gravy 1:13
Tempering 3:28
Frying Paneer 5:19
Final Steps 5:49
Plating 6:27
Outro 8:19

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