Saturday 11 June 2016

Sesame Paneer

Who does not like cottage cheese and when it is cooked in rich and creamy sesame seeds based gravy, it just tentalizes your taste buds...more taste, more health and more fun :)

For more cottage cheese recipes click on the following links:
Sunehra Paneer
Dhabbe wala kadhai paneer
Instant Paneer Peda
Malai Kofta


  • 200 gms paneer/ cottage cheese 
  • 2 medium sized onions (chopped) 
  • 3 tomatoes (chopped) 
  • 7-8 garlic cloves 
  • 1/4 inch piece ginger
  • 2 green chillies 
Dry spices:
  • Salt to taste 
  • Red chilly powder to taste 
  • 1/4 tsp Turmeric powder 
  • 1/4 tsp Coriander powder 
  • 2 tsp kasuri methi 
  • 1/4 tsp Kashmiri wadi masala/ garam masala 
Whole spices:
  • 1 tsp cumin seeds 
  • 1 bay leaf 
  • 2 black cardamom. 
  • 4-5 green cardamom 
  • 2 cloves 
  • 1/4 cinnamon stick 
  • 1/2 tsp fennel seeds 
Other ingredients
  • 15-20 cashews 
  • 3 tbsp roasted sesame seeds 
  • Pinch of orange colour( optional ) 
  • Skimmed milk 1/2 cup 
  • Water 1/2 cup 
  • Oil 2 tbsp
  • In a non stick pan heat oil, add cumin seeds, when they start to splutter add rest of the whole spices. 
  • Next add ginger, garlic and green chillies, and sauté for few minutes. 
  • Now add chopped onions and cook for 5-7 minutes, next add chopped tomatoes and cook till they are soft and mushy, switch off the flame and let the masala come to a room temperature. 
  • Soak cashews in water for 10-15 minutes 
  • Now add the cooked masala in a blender, add soaked cashews, sesame seeds and grind it to a fine paste using little water. 
  • Strain the paste using a steel strainer for a smooth lump free gravy. 
  • Add the gravy to a non stick pan, now add all the dry spices except the garam masala, cook for 2 minutes, add water and milk and a pinch of orange colour and let it come to a boil. Add cubes of paneer, and crushed kasuri methi, simmer the flame and cook for 2-3 minutes. Switch off the flame add Kashmiri wadi masala/ garam masala. 
  • Garnish with sesame seeds and fresh coriander leaves. 
  • Serve hot with naan, parantha, or roti.

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