Paneer Kesari<br /><br />Servings - 2 - 3<br /><br />INGREDIENTS<br />Cashews - 30 grams<br />Melon seeds - 30 grams<br />Water - 80 milliliters<br />Warm milk - 30 milliliters<br />Saffron - 1/4 teaspoon<br />Paneer - 350 grams<br />Salt - 1/2 teaspoon<br />Red chili - 1/2 teaspoon<br />Cumin powder - 1 teaspoon<br />Garam masala - 1/2 teaspoon<br />Dry fenugreek leaves - 1 teaspoon<br />Ghee - 2 tablespoons<br />Garlic - 1 tablespoon<br />Ginger - 1 1/2 tablespoons<br />Onions - 180 grams<br />Tomato - 300 grams<br />Green chili - 1 1/2 tablespoons<br />Salt - 1/2 teaspoon<br />Turmeric - 1/2 teaspoon<br />Cumin powder - 1/2 teaspoon<br />Coriander powder - 1/2 teaspoon<br />Fresh cream - 100 grams<br />Milk - 150 milliliters<br /><br />PREPARATION<br />1. In a mixing bowl, add 30 grams cashews, 30 grams melon seeds, 80 milliliters water and soak for 2 hours.<br />2. Now, blend it into a smooth paste.<br />3. In a mixing bowl, add 30 milliliters warm milk, 1/4 teaspoon saffron and mix it well.<br />4. Soak for 20 minutes.<br />5. Then, in a mixing bowl, add 350 grams paneer, 1/2 teaspoon salt, 1/2 teaspoon red chilli, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, blended paste and mix it well to combine.<br />6. Marinate for 20 minutes.<br />7. Heat 2 tablespoons ghee in a heavy skillet, add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir continuously for one minute.<br />8. Now, add 180 grams onions and fry till translucent or until it turns golden brown in color.<br />9. Then, add 300 grams tomato and saute until it turns soft and pulpy.<br />10. Add, 1 1/2 tablespoons green chili, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder and mix it well.<br />11. Now, transfer it to a blender and blend it smooth puree.<br />12. Then, in a heavy skillet add blended puree and saute for 1 - 2 minutes.<br />13. Add, 100 grams fresh cream, 150 milliliters milk and mix it well to combine.<br />14. Now, add marinated paneer and cook for 3 - 5 minutes.<br />15. Then, add prepared saffron milk and mix it well.<br />16. Garnish with coriander.<br />17. Serve.<br /><br />Handi Paneer<br /><br />Servings - 2 - 3<br /><br />INGREDIENTS<br />Oil - 20 milliliters<br />Paneer - 180 grams<br />Oil - 30 milliliters<br />Bay leaf - 1<br />Ginger paste - 1 teaspoon<br />Green chili - 1 tablespoon<br />Onions - 170 grams<br />Tomato Puree - 100 grams<br />Yogurt - 125 grams<br />Turmeric - 1/4 teaspoon<br />Salt - 1 teaspoon<br />Red chili - 1/2 teaspoon<br />Water - 250 milliliters<br />Garam masala - 1/2 teaspoon<br />Coriander - 2 tablespoons<br />PREPARATION<br />1. Heat 20 milliliters oil in a pan, add 180 grams paneer and shallow fry until golden brown and crispy from all sides.<br />2. Now, heat 30 milliliters oil in a skillet, add 1 bay leaf, 1 teaspoon ginger paste, 1 tablespoon green chili and saute 1 - 2 minutes.<br />3. Add 170 grams onions and fry till translucent or until it turns golden brown in color.<br />4. Now, add 100 grams tomato puree and cook 3 - 5 minutes.<br />5. Add 125 grams yogurt and cook till dry.<br />6. Then, add 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.<br />7. Add 250 milliliters water and bring it to a boil and cover it with lid and cook for 5 - 8 minutes.<br />8. Now, add frie
