Food, recipes and more

By Chef Chandan Prajapati

Lucknowi Paneer Khush Rang / Cottage cheese in cashewnut saffron gravy 


Paneer or Cottage cheese cut into 2 inch batons - 500 gm 

Kashmiri chilly powder - 1/2 tsp

Ghee or refined oil - 4 tbsp

Caraway seeds or Shahi jeera - 1 tsp

Bay leaf - 1

Chopped onion - use 1 onion

Ginger garlic paste - 1 tbsp

Green chilly fine chopped - use 2 - 3 chillies

Tomato puree - use 2 - 3 fresh tomatoes and puree in a blender

Cashew nut paste - 3 tbsp

Yogurt - 4 tbsp

Garam masala powder - 1 tsp

Turmeric powder - 1/2 tsp + 1/2 tsp 

Onion cut into thick julienne - use 2-3 onions

Green Capsicum cut into 2 inch batons - use 1 large

Red bellpepper cut into 2 inch batons - use 1 large

Salt to taste

Water - 1 cup

Cream - 2 tbsp

Saffron - a pinch

Rose water - few drops

Kewda water - few drops


Cream - 1 tsp

Chopped fresh coriander leaves - 1 tsp


  1. First step is to marinate the paneer with 1/2 tsp of turmeric and kashmiri chilli powder. Gently mix and leave it aside.
  2. Next heat a pan or kadhai. Add ghee or refined oil. Add caraway seeds and stir for few seconds. Add bay leaf and stir for few more seconds. Add chopped onion, ginger garlic paste and chopped green chillies. Cook on medium heat for 2 minutes. Add tomato puree and cook for another 2 minutes. Add cashew nut paste. Whisk the yogurt and add to the pan. Add garam masala powder, turmeric powder, onion julienne and green and red bellpepper batons to the pan. Cook for 2 minutes by stirring frequently. Add salt and water. Add Paneer batons and cook for 2 more minutes. 
  3. Mix saffron with rose water and kewda water and add to the pan. Cook for a while and finish with cream. 
  4. Check for seasoning and serve garnished with a swirl of cream and chopped fresh coriander leaves.



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