Bemisaal Paneer

Bemisaal Paneer

 

Ingredients
Cottage cheese (paneer)…………….. 500 gms
Stuffing
Cottage cheese (paneer)……………… 100 gms
Carrots……………………………….. 2 medium sized
Cabbage……………………………… ½ medium sized
Capsicum……………………………. 2 medium sized
•Salt……………………………………. To tast
Red chili powder…………………….. ½ tsp
Butter
Cornstarch……………………………… ½ cup
Fresh coriander leaves…………………. ¼ medium bunch
Salt………………………………………to taste
Oil………………………………………. To deep fry
Gravy
Ginger……………………………………1 ½ inch piece
Fresh coriander leaves…………………… a few sprigs
Oil……………………………………….. 2 tbsp
Bay leaves……………………………….. 2
Green cardamoms………………………… 2
Black cardamom…………………………. 1
Cinnamon…………………………………1 inch stick
Mace………………………………………2 blades
Cloves…………………………………….. 4
Yogurt (hung)…………………………..…2 cups
Turmeric powder…… …………………. 1 tsp
Red chili powder…………………………. 1 tsp
Coriander powder…………………………. 1 tbsp
Tomato puree………… …………………1 cup
Salt…………………………………………to taste
Garam masala powder……………………. 1 tsp
Dried fenugreek leaves (kasoori methi)…… 1 tbsp
Fresh cream………………………………… ½ cup
Preparation
1.Cut paneer into rectangles of two by two inches with one-fourth inch thickness.
2.To prepare stuffing, grate paneer, peel, wash and grate carrot. Wash and shred cabbage. Wash, halve deseed and chop capsicum finely. Mix all these with red chili powder and salt.
3.Spread the stuffing on half of the paneer pieces, keeping aside some of the stuffing to be used in the gravy. Cover each piece with the remaining pieces.
4.For batter, remove stem, wash and chop green chili. Clean, wash and chop coriander leaves. Prepare a thick batter with cornstarch, chopped green chilli, chopped coriander leaves, salt and water as required.
5.Heat sufficient oil in a kadai, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain onto an absorbent paper and keep aside.
6.To make gravy, peel, wash and grind ginger to a fine paste. Clean, wash and chop coriander leaves. Heat oil in a pan. Add bay
leaves, green cardamoms, black cardamom, cinnamon, mace and cloves. When they splutter, add the reserved stuffing mixture and cook on high heat.
7.Add hung yogurt, ginger paste and mix well. Add turmeric powder, red chili powder, coriander powder and continue cooking on
high heat for a couple of minutes till oil separate.
8.Add tomato puree and mix well. Add water, garam masala powder and kasoori methi. Stir to mix well.
9.Add fried paneer pieces and chopped coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for
two minutes.
Serve hot.
By Vaidehi


Author: ISKCON Desire Tree

Share This Post On