Paneer Kundan Recipe

Paneer Kundan Recipe

Paneer Kundan Kaliyan recipe comes from Awadhi Cuisine where succulent pieces of paneer are cooked in yogurt along with some onions, tomatoes, and Indian spices. This Kundan Kaliya is rich and has a royal Nawabi history few nuts and rose petals are added in with the gravy as well as for the garnish. Paneer Kundan Kaliyan is often seen accompanied by plain rice or roti. You can also serve it alongside your favorite Pulao.

Ingredients:

• 500 gm paneer

• 1/2 cup finely chopped tomato

• 1 teaspoon red chili powder

• 1 1/2 teaspoon coriander seeds

• 1/2 teaspoon garam masala powder

• 5 gm dry rose petals

• salt as required

• 2 Kashmiri red chili

• 1/2 cup finely chopped onion

• 5 cloves finely chopped garlic

• 2 tablespoon ghee

• 3 green cardamom

• 2 tablespoon fresh cream

• 3 tablespoon yogurt (curd)

• 1 handful coriander leaves

Recipe:

• Step 1 Marinate the paneer cubes

          Cut paneer into bite-sized cubes and marinate it with salt and turmeric along with red chili powder and keep it in the fridge for 15 minutes.

• Step 2 Saute the spices and vegetables

            Add ghee to a hot pan add the dry spices such as Kashmiri red chili and coriander seeds. Saute them for 30 seconds. Now add finely chopped onions and tomatoes with garlic. Cook this until onions become soft and then add the dried rose petals.

• Step 3 Add in the curd, simmer and serve!

When the spices have cooked with the vegetables, add in the curd and mix it thoroughly. Add the garam masala too. Cook this until the curd starts to leave oil and then add in the paneer cubes. Mix and let it simmer for another minute. Turn the flame off, garnish with fresh cream and coriander leaves and serve!

Tips:

• Turn the flame to low after adding yogurt to prevent it from getting curdled.

• You can also shallow fry the paneer pieces in 1 tbsp oil before adding it to the yogurt gravy.