Panir (Paneer) Mukhanawala |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Creamy fresh panir with a rich sauce. Be sure to see my panir recipe, too! Ingredients:
1 1/2 lbs panir, from 1 gal milk |
1 teaspoon gingerroot, grated |
1/2 teaspoon turmeric |
4 cloves |
4 cardamom pods |
salt |
1/2 cup cashews, soaked in water 25 minutes |
1 teaspoon sugar |
2 tablespoons butter |
4 tablespoons ghee |
2 cups tomato puree |
1/2 teaspoon chili powder |
1 cinnamon stick |
2 teaspoons garam masala |
1/4 cup cream |
6 tablespoons fenugreek leaves, dry |
lemon wedge |
Directions:
1. Deep fry panir in oil until golden brown, then drain and set aside.
2. Blend cashews into a smooth paste and set aside.
3. Heat ghee in a heavy bottomed pot.
4. Add cinnamon, cloves, & cardamom.
5. After they crackle, add ginger, fenugreek leaves, and cashew paste.
6. Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala.
7. Cook 3 minutes, then add sugar and 2 c water.
8. Cook for 5 minutes, add cream and mix well.
9. Bring to a boil and add butter, panir and salt.
10. Bring just to a boil and remove from heat.
11. Serve with lemon wedges.
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