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By Chef Chandan Prajapati

Jodhpuri Paneer / Cottage Cheese cooked in Rajasthani style

Jodhpuri Paneer

Preparation time – 30 minutes

Cooking time – 20 minutes

Serves 4 – 6

INGREDIENTS

Paneer – 250 gm

Ghee – 4 tbsp

Whole coriander – ¼ tsp

Cumin seeds – ¼ tsp

Fennel seeds – ¼ tsp

Cardamom – 3-4 pods

Cinnamon sticks – ½ inch long

Whole red chilli – 3-4 each

Bay leaf - 1

Hing powder -1/4 tsp

Whole green chilli slit – 4-5 each

Garlic chopped – 2 tbsp

Ginger garlic paste – 2 tbsp

Green chilli chopped – 1tsp

Onion chopped – 2 tbsp

Tomato chopped – 2 tbsp

Cashewnut paste – 100 gm boiled for 30 minutes and made a paste

Tomato puree – use 4 medium sized ripe tomatoes and puree

Water - 500 ml

Salt to taste

Sugar – ½ tsp

Red chilli powder –  1 tsp

Turmeric powder – ¼ tsp

Chat masala – ¼ tsp

Cumin or Jeera powder – ¼ tsp

Coriander powder – ¼ tsp

Kasoori methi (dry fenugreek)  – ¼ tsp

Butter – 2tbsp

Cream – 60 ml

GARNISH

Fresh chopped coriander leaves

METHOD

Cut the paneer into half inch cubes and keep aside.

Put ghee in a kadhai and melt it at moderate heat. Add all the whole spices. Let it crackle. Add hing or asafoetida.

Add slit green chillies and garlic chopped. Stir on medium heat for 2 to 3 minutes. Now add ginger garlic paste and stir for a minute. Now add the chopped onion and cook till the onion turns light brown. Add the chopped tomatoes and cook for 5 more minutes till tomatoes are cooked.

Sprinkle little water if the masala starts to get dry and burn. Add the cashew nut paste and tomato puree. Add half a litre of water and cook for 5 more minutes. 

Add salt, sugar, red chilli powder, turmeric powder, chat masala, cumin powder, coriander powder, kasoori methi and butter to the gravy.

Stir and add the paneer cubes to the gravy. Let it simmer for 5 more minutes. Remove from the heat. Stir in cream.

Serve garnished with fresh chopped coriander leaves.

 

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