Paneer Kundan Kaliyan | Paneer Gravy

Paneer Kundan Kaliyan
Ingredients

Paneer – 200 Gms
Turmeric Powder – 1/4 Tsp
Chili Powder – 1 Tsp
Curd – 200 Gms
Ghee – 2 Tsp
Whole Spices
(Cinnamon, Clove, Cardamom Pods, Bay Leaf)
Coriander Seeds
Onion – 2 Nos Chopped
Ginger Garlic Paste – 1/2 Tsp
Dried Rose Petals – 2 Tbsp
Tomato – 2 Nos Chopped
Turmeric Powder – 1/4 Tsp
Kashmiri Chili Powder – 2 Tsp
Salt – 1 Tsp
Whisked Curd
Fresh Cream – 1/2 Cup
Garam Masala – 1 Tsp
Coriander Leaves

Paneer Poppers recipe – https://goo.gl/Qw1f44
Paneer Vermicelli Balls recipe – https://goo.gl/tSbrMy

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Method

1. Marinate the paneer pieces with turmeric powder, chili powder and keep them aside
2. Heat some ghee in a kadai, add cinnamon, bay leaf, cloves, cardamom and coriander seeds
3. Saute the whole spices and add chopped onions and saute them till they turn golden brown color
4. Add the ginger garlic paste, and the dried rose petals
5. Add the chopped tomatoes, turmeric powder, red chili powder, salt and saute them
6. Add the whisked curd to the sauteed mixture
7. Once the oil seperates, add the fresh cream and some water, bring it to a boil
8. Add garam masala and chopped coriander leaves
9. While the gravy is boiling, fry the marinated paneer pieces and add them to the gravy
10. Cook the gravy for about 5 minutes and turn off the stove
11. Paneer Kundan Kaliyan is ready to be served hot

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Paneer

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