Kesariya Malai Paneer

Name: Kesariya Malai Paneer
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 grams fresh Paneer; 1 tablespoon white Poppy seeds/Khus-khus/ Posto dana; 1/2 cup thick fresh curd; 2 green chilies; 2 onions; 15 cashews cut into halves; 1 tablespoon ginger-garlic paste; 1/4 teaspoon turmeric powder; 1/2 teaspoon Salt or as per the taste; 1 teaspoon coriander powder; 1 tablespoon Olive oil; 1/2 teaspoon Garam Masala; 1/2 teaspoon kashmiri red chilli powder; 2 tablespoons malai /cream; 2 green cardamom; 1 tablespoon dried Kasuri methi; 1/4 teaspoon saffron strands; 2 teaspoon milk; 1 teaspoon coriander leaves chopped

Sanchita Mittal @sm_thechef

Delhi

#ingredientpaneer
Saffron flavoured Malai Paneer is an exotic vegetarian preparation in which the mouth melting paneer cubes are dipped in an onion - garlic flavoured, rich and creamy cashew-curd gravy, infused with saffron. This can be served as a party dish.

Sanchita Mittal @sm_thechef

Saved

Ingredients

30 minutes

2 servings

200 gramsfresh Paneer
1 tablespoonwhite Poppy seeds/Khus-khus/ Posto dana
1/2 cupthick fresh curd
2green chilies
2onions
15cashews cut into halves
1 tablespoonginger-garlic paste
1/4 teaspoonturmeric powder
1/2 teaspoonSalt or as per the taste
1 teaspooncoriander powder
1 tablespoonOlive oil
1/2 teaspoonGaram Masala
1/2 teaspoonkashmiri red chilli powder
2 tablespoonsmalai /cream
2green cardamom
1 tablespoondried Kasuri methi
1/4 teaspoonsaffron strands
2 teaspoonmilk
1 teaspooncoriander leaves chopped

Saved

Steps

30 minutes

1

Soak saffron in 2 teaspoons warm milk and keep aside.
2

Soak poppy seeds and cashew nuts in 4 tablespoons of warm water for 10 minutes and grind to a fine paste along with cardamom and onions in a blender.
3

Slice cottage cheese/paneer into 1 inch squares.
4

Heat olive oil in the frying pan and sauté the cashew - onion paste.
Stir for a while on medium flame until the paste is cooked nicely and you get the aroma.
5

Add ginger-garlic paste to the masala, and stir now add whisked curd to the masala and cook for 5 minutes.
6

Add turmeric powder, coriander powder, Garam Masala powder, red chilli powder and salt.
7

Add the cream/malai and kasuri methi.
Mix well and cook on low flame for 2 minutes so that all flavours infuse into each other.
8

Add paneer pieces and soaked saffron to the pan and mix gently.
9

Cover the pan for 5 minutes on low flame, for the paneer to soften in the hot kesariya curry
10

Garnish with saffron strands and coriander leaves and serve hot with Nan or Tandoori Roti.