You are here: Home > Course > Main Course > Sabzis, Curries > Jain Subzis > Kesaria Paneer in Thandai Gravy Kesaria Paneer in Thandai Gravy by suman_001 Kesaria paneer in thandai flavoured gravy Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalDhiraj SahaChickenVeg DinnerRqBreakfastRashmi's CookbookAzManju's CookbookOwie`s FinestRituPriya's Cook BookDhwanitRecipes-1FirelessNarbuVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Close 23 Feb 2013 This recipe has been viewed 9623 times Kesaria Paneer in Thandai Gravy recipe - How to make Kesaria Paneer in Thandai Gravy Tags Jain Subzis Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 serving Show me for serving Ingredients 250 gms paneer (cottage cheese) salt and freshly ground black pepper (kalimirch) powder to taste20 raisins (kismis)2 tsp garam masala50 gms boiled green peas4 tbsp plain flour (maida) oil for frying10 gms grated ginger (adrak)2 chopped tomatoes a few saffron (kesar) strands1 cup milk chopped coriander (dhania) for garnishing2 tbsp cream2 tsp sugar1 tsp cumin seeds (jeera)For The Thandai Paste10 soaked almonds (badam)2 tsp fennel seeds (saunf)8 peppercorns (kalimirch)2 tsp poppy seeds (khus-khus) a pinch cardamom (elaichi) powder2 tbsp milk a few saffron (kesar) strands Method MethodCut the paneer into even numbered 5 cm square slices.Add salt, pepper, raisins and one tsp garam masala powder to the mashed green peas and mix well.Make paneer sandwiches with the green peas paste.Add enough water to the flour to mix to a thin batter.Dip the stuffed paneer slices in the batter and deep fry them in hot oil till done.Keep them aside.For the Thandai pasteFor the Thandai pasteMix all the ingredients and grind to a fine paste using the milk and keep aside.Heat two tsp oil in another pan and cumin seeds and when they crackle, add thandai paste and cook for two minutes. Add 1cup water to the remaining flour and add to the paste ,to thicken the sauce.Add sugar and salt to taste.Bring to a boil and simmer till the thandai sauce is thick enough. Dissolve saffron in milk and add to this mixture. Simmer for four minutes.Cut the paneer slices into half to obtain triangular pieces and arrange them in a plate.Pour the prepared thandai hot sauce over the paneer triangles. Garnish with coriander and fresh cream.