Stuffed Paneer Slices In Moghlai Gravy
by Tarla Dalal
20 Aug 2010
This recipe has been viewed 93528 times
A delectable vegetarian dish made from paneer, which is simmered in a rich gravy and flavoured with ajwain.
Stuffed Paneer Slices In Moghlai Gravy recipe - How to make Stuffed Paneer Slices In Moghlai Gravy
Preparation Time: Cooking Time: Total Time:
Serves 4.
400 gms paneer (cottage cheese)
4 large sized tomatoes
1 onion, chopped
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 pinches of sugar
1 tbsp dried fenugreek leaves (kasuri methi)
4 tbsp oil
salt to taste
For the stuffing
100 gms paneer (cottage cheese)
1 tbsp crushed cashewnuts (kaju)
1 tbsp raisins (kismis)
1 tbsp chopped corriander (dhania)
a pinch of sugar
salt to taste
To be ground into a ginger-garlic paste
4 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1/4 tsp cardamom (elaichi) powder
For the garnish
a little fresh cream
chopped coriander (dhania)
Method
For the stuffing
How to proceed
- Method
For the stuffing
- For the stuffing
- Grate the paneer.
- Add the remaining ingredients and mix well.
How to proceed
- How to proceed
- Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
- Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
- Sandwich the paneer slices with the stuffing.
- Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
- In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while.
- Add the tomatoes, kasuri methi and salt and fry again for a while.
- Put the paneer pieces back in the gravy on the tava and fry again for a while.
- Garnish with the cream and coriander.
- Serve hot.
Outbrain