Cooking Instructions
- 1
Making Paneer balls: Assemble all the ingredients such as grated paneer, boiled potato, ginger garlic paste, chopped coriander leaves and salt.
- 2
Transfer these ingredients to a bowl and mix them up properly.
- 3
Make small balls of the paneer mix and roll them in flour (maida). Keep them in the refrigerator for half an hour and then remove.
- 4
Heat oil in a pan and deep fry the paneer balls until golden brown. Remove and keep aside.
- 5
Making Gravy: Heat oil in a pan and add cumin seeds. When they splutter, add bay leaf, cinnamon, cardamom, cloves, peppercorns and mace. Saute till they turn aromatic.
- 6
Next add chopped onion and saute till onion turns translucent. Then add chilli powder, ginger garlic paste and saute till the raw smell of garlic goes away. Now add ground cumin, ground coriander, ground fennel seeds, garam masala and salt. Saute till the masala is done. Turn off the flame and let the masala cool down.
- 7
Once cooled, transfer the masala to a blender with little water. Blend it to a smooth paste and pour it to the pan.
- 8
Now beat the curd by adding little water. Add it to the paste and stir well.
- 9
Next put the pan on heat and cook this mixture until a spicy, saucy gravy is made.
- 10
Now add the fried paneer balls in the gravy and simmer for 2 minutes. Turn off the flame.
- 11
Thus paneer rogan Josh is ready to be served hot with naan/roti/ rice.
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