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Paneer Roghanjosh
By : Rehana KhambatyCategory : Sabzi, Yogurt, Cheese, Paneer
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- In a bowl, mix paneer, yoghurt, half of the garlic, half of the ginger, and vinegar. Mix well. Keep aside.
- Heat ghee in a wok, add whole spices – cook stirring until it releases its aroma.
- Add the onions and remaining garlic and ginger.
- Add the onions and the remaining garlic and ginger.
- Saute until onions are lightly browned.
- Add ground spices, cook until it releases it aroma.
- Add paneer. Stir well.
- Add the stock and simmer for few mins. until gravy is thick. Adjust salt.
- Add garam masala, coriander and mint just before serving.
Ingredients:
500 g - paneer
1/2 cup - yoghurt
2 cloves - garlic, crushed
1/2 tbsp - ginger, grated
1 tsp - malt vinegar
1 tbsp - ghee
1/2 inch - cinnamon stick
2 - cardamom pods
2 - cloves
1 - medium onion, finely chopped
1 1/2 tsp - cumin powder
1/2 tbsp - coriander powder
1/2 tsp - fennel powder
3/4 tsp - red chilli powder
1/4 cup - vegetable stock
salt to taste
1/2 tsp - garam masala
2 tbsp - chopped coriander leaves
1/2 tbsp - chopped mint leaves
500 g - paneer
1/2 cup - yoghurt
2 cloves - garlic, crushed
1/2 tbsp - ginger, grated
1 tsp - malt vinegar
1 tbsp - ghee
1/2 inch - cinnamon stick
2 - cardamom pods
2 - cloves
1 - medium onion, finely chopped
1 1/2 tsp - cumin powder
1/2 tbsp - coriander powder
1/2 tsp - fennel powder
3/4 tsp - red chilli powder
1/4 cup - vegetable stock
salt to taste
1/2 tsp - garam masala
2 tbsp - chopped coriander leaves
1/2 tbsp - chopped mint leaves
RECIPES BY REHANA KHAMBATY
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