Peshawari Paneer
by Tarla Dalal
21 Jan 2012
This recipe has been viewed 25988 times
A rich and creamy Mughlai specialty that is laden with cashews and khoya, Peshawari Paneer is best eaten with hot butter naans.
Peshawari Paneer recipe - How to make Peshawari Paneer
Preparation Time: Cooking Time: Total Time:
Serves 2
1/2 cup paneer (cottagte cheese), cut into 1/2" cubes
1 tbsp cashewnuts (kaju)
1/2 tsp chopped ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp mava (khoya)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 tbsp onion paste
a pinch of white pepper powder
1/2 cup milk
1 tbsp fresh cream
a pinch of sugar
2 tsp oil
salt to taste
For the garnish
4 saffron (kesar) strands, diluted in 1 tsp of water
2 tsp almond (badam) slivers
Method
- Main Procedure
- Combine the cashewnuts, ginger, green chillies, mava and 2 cardamoms and blend to a fine paste in a mixer. Keep aside.
- Combine the oil, the remaining 1 cardamom, cloves and onion paste in a microwave-proof bowl and microwave on HIGH for 3 minutes, stirring once in between after 1½ minutes.
- Add the prepared paste, mix well and microwave on HIGH for 2 minutes.
- Add the white pepper powder, milk, sugar and salt and mix well. Add the paneer and microwave on HIGH for 1 minute.
- Add the cream and mix gently.
- Serve hot garnished with saffron and almonds.
Nutrient values per serving
| Energy | 327 cal |
| Protein | 11.3 g |
| Carbohydrates | 11.8 g |
| Fiber | 0.1 g |
| Fat | 24.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 329.2 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.2 mg |
| Vitamin B3 | -0.1 mg |
| Vitamin C | 3.9 mg |
| Folic Acid | 3.8 mcg |
| Calcium | 443.6 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 12.6 mg |
| Potassium | 67.6 mg |
| Zinc | 0.3 mg |
Outbrain