Paneer In Gushtaba Gravy Recipes
PANEER IN GUSHTABA GRAVY
Gushtaba is a traditional kashmiri dish wherein meat balls are cooked in a sauce made of yoghurt and spices. Here the meat balls are replaced by paneer (cottage cheese)cubes.
Provided by udita
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a pan heat yoghurt(to which 1/2 a cup water is added) along with the cloves, big and small Cardamom and boil.
- Make a paste of fennel powder and dry ginger Powder and add to the boiling yoghurt.
- Add brown onion Paste. Add some water to the garlic paste and then strain thru a muslin cloth and discard the residue. Add this to the boiling liquid.
- Add salt and ghee. Finish off with powdered dry mint.
- Make koftas of paneer/any meat and add to the gravy and boil.
- Can also add paneer cubes.
Nutrition Facts : Calories 182.4, Fat 10.9, SaturatedFat 6.7, Cholesterol 31.6, Sodium 258.9, Carbohydrate 13.6, Fiber 0.6, Sugar 11.8, Protein 8.5
MATTAR PANEER (PEAS AND PANEER IN SPICED TOMATO GRAVY)
Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts.
Provided by Zainab Shah
Categories dinner, weeknight, curries, main course
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.
- In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
- Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.
- Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.
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