Pudina paneer gravy recipe, Mint paneer

Pudina paneer gravy recipe, Mint paneer
. I had this once in The Curry Culture restaurant. It was some Mint special in their restaurant going on and we ordered this and

Ingredients

  • 200 gm Paneer frozen, (It measure 1 & 1/2 cups)
  • 1 cup Mint leaves Fresh
  • 1/4 cup Curd
  • 1/2 tsp coriander powder
  • 1/2 tsp pepper powder
  • Salt as needed

To sautee

  • 1 tbsp Butter
  • 2 onion cubed
  • 5 Garlic cloves
  • 1 tbsp Ginger
  • 4 slit green chilli
  • 20 Cashews

To temper

  • 3 tbsp oil
  • 2 Cardamom
  • 1 clove
  • 1 inch cinnamon
  • 1 Biryani leaf

Instructions

HOW TO DRY MINT:

  • First wash and spread mint leaves in a clean kitchen towel. Let it dry until there is completely no moisture.
  • Preheat oven at 170 0 C. Spread as a single layer in a baking sheet.
  • Switch off the oven and keep for five minutes in middle rack.
  • Again spread and keep for 10 minutes. It should be dried by now. Keep for longer time to make it crisp.
  • Gather the ingredients needed. Soak paneer in boiling hot water until use. Heat a pan with butter. Add ginger, garlic, chilli and onion.
  • Sautee for two mins in medium flame.
  • Add cashews and sautee for another 2 minutes. Take care not to brown anything as it will change the colour of the gravy.
  • Remove in plate for cooling. Transfer to a mixie once cooled.
  • Grind it with 1/2 cup water smoothly.
  • Heat the pan with oil and add items under ‘To temper’ followed by finely chopped green chilli, coriander powder, pepper powder in low flame.
  • Give it a quick stir and add ground paste. Mix well.Cook for 2 minutes. Add crushed mint.
  • Keep cooking in medium flame for 4-5 minutes.
  • Add well smooth whisked curd and mix well.
  • Cook in medium flame for another 3 minutes. Keep mixing frequently to avoid masala sticking to bottom.
  • Add paneer, salt and 1 cup water. Add water gradually as you mix.
  • Simmer for 3-4 minutes. Transfer to serving bowl.

Video

Notes

  • The time purely depends on the mint variety and it’s condition. Some times 5 mins you will get dry mint.
  • 15 blanched almonds can also be used in this recipe in place of cashews.
  • You can mix a tablespoon of cream while serving for rich taste.

Pudina paneer method:

HOW TO DRY MINT:
  1. First wash and spread mint leaves in a clean kitchen towel. Let it dry until there is completely no moisture..

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