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. | ||||
Advertisement:
Add Comment