BY CHEF SOURAV BASU,
THE GRAND, ASANSOL
Dish Name | PANEER KUNDAN KALIYAN | |||
Meal Period | Lunch/Dinner | |||
Prep. Time | 30 MINS | |||
Cooking Time | 20 MINS | |||
Finishing Time | 3 MINS | |||
Ingredients for _ portions | 4.00 | |||
Description | Unit | Qty | ||
Paneer | KG | 0.6 | ||
Cashewnut broken | KG | 0.1 | ||
Onion | KG | 0.125 | ||
Curd | KG | 0.3 | ||
Oil | LT | 0.125 | ||
Methi dana | KG | 0.005 | ||
Salt | KG | 0.005 | ||
Ginger garlic paste | KG | 0.05 | ||
White pepper powder | KG | 0.01 | ||
Black pepper powder | KG | 0.005 | ||
Red chilli powder | KG | 0.01 | ||
Fresh cream | LT | 0.125 | ||
Fresh coriander | KG | 0.005 | ||
Methi powder | KG | 0.01 | ||
Saffron | KG | 0.01 | ||
Turmeric powder | KG | 0.005 | ||
Method:- | ||||
Cut the paneer into diamond shaped pieces. | ||||
Boil and grind cashewnuts and onions | ||||
Heat the oil, and add washed methi dana to it. | ||||
When the methi dana starts crackling, add ginger garlic paste, salt and fry. | ||||
Then add beaten curd to it and keep frying. | ||||
Add in the ground paste of onions and cashewnuts. | ||||
Add all the powdered spices, and simmer till oil seperates. | ||||
Now strain the gravy and add paneer. | ||||
Adjust the seasoning and garnish with cream and saffron. |
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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