बिना प्याज़-लहसून ऐसा बाल्टी पनीर कभी खाया है? Balti Paneer /Paneer Peshawari
Paneer jab masalon ke saath sahi waqt par bhuna jaata hai, tab banti hai Balti Paneer. Ye recipe hai flavour, texture aur patience ka perfect mel. Banaiye, khilaiye aur mehsoos kijiye ghar ka khana, ek nayi shaan ke saath.
Ingredients
For Gravy
2-3 tbsp Ghee, घी
1 no. Bay leaf, तेज पत्ता
1 inch Ginger (peeled & julienned), अदरक
2 no. Dry kashmiri red chillies (broken into half), सूखी कश्मीरी लाल मिर्च
6-7 large Tomatoes, टमाटर
Salt to taste, नमक स्वादअनुसार
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2 tsp Coriander powder, धनिया पाउडर
1-2 cups Water, पानी
1 tbsp Tender Coriander stems with roots (finely chopped), धनिया के डंठल
1 tbsp Ghee, घी
For Masala
2 heaped tbsp Coriander seeds, धनिये के बीज
1 heaped tbsp Black peppercorns, काली मिर्च के दाने
4-5 no. Cloves, लौंग
3-4 no. Black cardamom, बड़ी इलायची
7-8 no. Green cardamom, हरी इलायची
7-8 no. Cashew Nuts, काजू
For Frying Paneer
1 kg Paneer (cut into large slabs), पनीर
Oil for frying, तलने के लिए तेल
For Paneer Marination
Fried paneer, तला हुआ पनीर
2 tbsp Prepared masala, तैयार किया हुआ मसाला
For Paneer Peshawari
2-3 tbsp Ghee, घी
Prepared gravy, तैयार की हुई ग्रेवी
1 tbsp Prepared masala, तैयार किया हुआ मसाला
1 cup Water, पानी
Marinated paneer, मैरीनेट किया हुआ पनीर
2 no. Green chillies (less spicy & cut diagonally), हरी मिर्च
2 tbsp fresh Coriander leaves (finely chopped), धनिया पत्ता
½ tsp Sugar, चीनी
For Garnish
Coriander sprig, धनिया पत्ता
Green chillies (less spicy & cut into diagonally), हरी मिर्च
Process
For Gravy
- In a pressure cooker, add ghee, once it’s hot, add bay leaf, ginger, dry kashmiri red chillies and saute for a minute.
- Add tomatoes, salt to taste, and cook for 4-5 minutes.
- Remove the skin of tomatoes, add turmeric powder, degi red chili powder, coriander powder and saute for another 2 minutes.
- Add water, tender coriander stem, ghee, give it a quick boil, cover it with the lid and let it cook for 3-4 whistles or until it’s cooked.
- Once gravy is cooked then grind the gravy into a smooth fine paste.
- Keep it aside for further use.
For Masala
- In a pan, add coriander seeds, black peppercorns, cloves, black cardamom, green cardamom, cashew nuts and dry roast them for 2-3 minutes.
- Transfer it into the mixer grinder jar and grind it into the smooth fine powder.
- Keep it aside for further use.
For Frying Paneer
- In a kadai, add oil, once it’s hot, add paneer slabs in hot oil and fry them until light brown in colour.
- Remove it into the absorbent sheet and keep it aside for further use.
For Paneer Marination
- In a bowl, add fried paneer, prepared masala and marinate well.
- Keep it aside for further use.
For Paneer Peshawari
- In a handi, add ghee, once it’s smoky hot, add prepared gravy and cook on high flames for 4-5 minutes.
- Add prepared masala, water and let it simmer for a while.
- Add marinated paneer, green chillies, fresh coriander leaves, sugar and let it cook for 2-3 minutes on high flames.
- Turn off the flames and transfer it into the serving dish and garnish it with coriander sprig and green chillies.
- Serve hot with roti or naan.
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