Kesari Paneer

Ingredients

• • Paneer - 250 grams
• • Saffron - ¼ teaspoon
• • Curd (fresh, thick) - 1 cup
• • Cream (fresh) - 3 tablespoons
• • Corn flour - 1 tablespoon
• • Lemon - 1
• • Milk - ½ cup
• • Oil - 2 tablespoons
• • Butter - 1 tablespoon
• • Salt - as required
• • Fenugreek seeds - 1 teaspoon
• • Cumin seeds - ½ teaspoon
• • Coriander leaves (for garnishing) - as required
• • Bengal gram flour - 2 tablespoons

Ingredients For Grinding To A Paste

• • Green chillies - 7
• • Ginger - 1 inch piece
• • Garlic - 8 flakes

Method

• 1. Cut paneer into 2 inch squares with ¼ inch thickness.
• 2. Mix one third of the ground paste with little fresh cream, 1 Tablespoon of curds, bengal gram flour, little lemon juice and salt.
• 3. Apply this on top of paneer pieces properly and keep aside for half an hour.
• 4. Deep fry in medium hot oil till light golden in colour.
• 5. Whip rest of the curds with fresh cream.
• 6. Heat oil, butter in a pan, add fenugreek and cumin seeds.
• 7. When it splutters, add ground paste (2/3 of it).
• 8. Stir fry for a minute and pour curd mixture in it.
• 9. Reduce the flame and cook for few minutes.
• 10. Mix little water with corn flour. Make it to a paste and add it to gravy.
• 11. Cook till it thickens lightly. Add saffron which is soaked in hot milk and cook for another 2 minutes.
• 12. Keep fried paneer pieces in serving dish, pour gravy on top and garnish with chopped coriander leaves.