Food, recipes and more

By Chef Chandan Prajapati

Paneer Yakhni


Paneer or Cottage cheese – 500 gm

Refined oil for frying

Yogurt or Curd – 300 gm

Water – 100 ml

Cooking cream – 100 ml

Cashewnut paste – 1 tbsp

Ghee or butter – 3 tbsp

Onion thinly siced – 100 gm

Green cardamom powder – ½ tsp

Black cardamom powder – ½ tsp

Fennel powder – ½ tsp

Cinnamon powder – ½ tsp

Ginger powder – ½ tsp

Saffron – a pinch of saffron mixed in 1 tbsp of water


Fried onion slices – 1 tsp

Fresh Mint leaves or Coriander leaves


1.       Cut the Paneer into cubes or as per your desirable shape and size.  Now fry the Paneer in hot oil.  Be cautious when placing the Paneer in hot oil. Always drain the Paneer of excess moisture before dipping in hot oil. Keep the Paneer aside once it attains light golden colour.

2.       In next step make the Yakhni gravy.  Mix yogurt, water, cooking cream and cashewnut paste. Whisk to a smooth consistency. Now place a deep pan or kadhai on a burner or cooking stove. Put the yogurt mixture. Now light the burner and on a slow flame let the yogurt mixture cook. Whisk continuously till the yogurt mixture comes to the boiling point. Now add the powdered spices like green cardamom powder, black cardamom powder, fennel powder, cinnamon powder and ginger powder.  Let the white gravy cook for another 2 minutes while whisking continuously.

3.       Next step is to heat ghee in a pan. Put the sliced onion and fry till light brown. Add the fried onion tadka to the white gravy.  Add the fried Paneer to the gravy and cook on a slow flame for few minutes till the Paneer absorbs the flavor of gravy preferably 4 to 5 minutes. At the end put the saffron mix and stir.

4.       Serve hot garnished with fried onion slices and some fresh mint or coriander leaves.



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