ZAFFARANI PANEER AKBARI

 

" Cubes of Paneer in Coconut Gravy,topped with Saffron Strands."

 

Serves 8

 

INGREDIENTS

250 gm- Paneer ( Cut in cubes of 1 ½ cm )
2 Nos Onion ( Boiled ),2 Nos Tomatoes ( Boiled ),2 Nos- Green Chillies,

2 inch piece Ginger - All made to Paste with little water.
5 Tbsp- Grated Coconut
8 Pcs- Cashewnuts
3 Tbsp- Oil
½ Tsp- Cumin Seeds
2 Nos- Cardamom
4 Tbsp- Tomato Puree ( Readymade )
½ Tcup- Blanched Peas
1 Tsp- Salt ( To Taste )
1 Tsp- Each of Red Chilli Powder,Mango Powder,Coriander Powder,Sugar, Chaat Masala
½ Tcup- Chopped Coriander Leaves
¼ Tsp- Zaffrani Colour ( Mixtute of Orange and Yellow Food Colour )
½ Tcup- Water
¼ Tcup- Cream

 

Garnish

¼ Tcup- Saffron ( Hindi Term Kesar),dissolved in 3 Tbsp Warm Milk
Chopped Coriander Leaves
Rose Petals
Silver Varak

 

METHOD

1. Boil the Paneer Cubes in boiling water for 15 seconds.Drain and keep aside.
2. Heat oil in a Kadhai and then add Cumin Seeds to it.

Next add Cardamom to it and then add the tomato onion paste to it. Saute well.
3. Make a paste of Cashewnuts and coconut with little water and add to the Gravy.
4. Saute well and then add Indian Spices and salt to the gravy.
5. Add the tomato puree to the gravy and fry well.Add Paneer and Peas and mix well.
6. Add water,colour,Chopped Coriander Leaves,Cream and mix well.
7. Simmer well and check the seasoning.Adjust accordingly.
8. Serve hot garnished with Chopped Coriander Leaves,Saffron Mixture,Rose Petals and Silver Varak.