Paneer Mussallam
Serves 1
Directions
- 1Take a pan, add some oil and cumin seeds.
- 2Add finely chopped ginger, green chilies, dry fruits, and mix well.
- 3Add mashed boiled potatoes, kasoori methi, chaat masala, cardamom powder, and fresh coriander and mix it well.
- 4In another pan, add cumin seeds, bay leaf, garlic, chopped onions, coriander stems, chopped tomatoes, salt, cashews, turmeric, coriander powder, and Kashmiri red chili powder. Mix well and cook until softened.
- 5Transfer the cooked mixture to a blender and blend into a smooth paste.
- 6Cut the paneer block in half horizontally.
- 7Season the paneer with salt, Kashmiri red chili powder, and turmeric.
- 8Spread the potato stuffing onto one paneer slice and cover with the other paneer slice to create a stuffed paneer block.
- 9In a pan, add butter, oil, ginger juliennes, green chilies, and kasoori methi, then add the prepared gravy and hot water as needed.
- 10Shallow fry the stuffed paneer block until golden brown.
- 11Place the fried paneer block in the gravy.
- 12Garnish with fresh cream.
Ingredients
- 0.25 tsp Cumin Seeds
- 0.5 inch Ginger (finely chopped)
- 0.5 Green Chilli (finely chopped)
- 1 tbsp Dry Fruits (cashews, almonds, pistachios)
- 2 Boiled Potatoes (mashed)
- 0.25 tsp Kasoori Methi
- 0.5 tsp Chaat Masala
- 1 pinch Cardamom Powder
- 1 tbsp Fresh Coriander (chopped)
- 0.25 tsp Cumin Seeds
- 1 Bay Leaf
- 7 cloves Garlic
- 3 Onion (chopped)
- 6 Coriander Stems
- 2 Tomatoes (chopped)
- As per taste Salt
- 10 Cashews
- 0.25 tsp Turmeric
- 0.5 tsp Coriander Powder
- 1 tsp Kashmiri Red Chilli Powder
- 250 gm Paneer
- 0.5 tsp Kashmiri Red Chilli Powder
- 0.25 tsp Turmeric
- 1 tbsp Butter
- For shallow frying Oil
- 1 tbsp Ginger Juliennes
- 2 Green Chillies
- 0.5 tsp Kasoori Methi
- As needed Hot Water
- For garnish Fresh Cream
Equipment
PanKnifeForkGraterSpatulaSpoonBlenderTongs
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