Being a vegetarian, I have limited options to order food whenever I go out to dine with my family. The only thing in my mind is Paneer, I search for it on the menu and order anything that has Paneer in it. Mostly it is Butter Paneer oe Kathai Paneer, but a few days ago, I went to a local restaurant and found Adraki Paneer on the menu.
So, it was time to test it out and decode it for you all if it was Good, and here it is. It’s something you should try whenever you get time. How about this weekend?
Below is the recipe of Adraki Paneer with step by step process with pictures.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Ingredients for Marinating ginger:
| Ingredients | Quantity |
| Ginger ( chopped) | 100 gram |
| Mustard seeds | 1/4 teaspoon |
| Cumin Seeds | 1 teaspoon |
| Fennel seeds | 1/2 teaspoon |
| Salt | a pinch |
| Red Chilli Powder | 1/4 teaspoon |
| Oil | 1 teaspoon |
| Lemon juice | 1/4 cup |
Ingredients for curry:
| Paneer ( cubes ) | 300 gram |
| Tomato grated / tomato puree | 5 no’s |
| Green chilli (chopped) | 2 |
| Garlic (chopped) | 5 cloves |
| Onion ( chopped) | 2 |
| Coriander leaves (chopped) | 1/2 bunch |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | as needed |
| Fenugreek leaves | 2 teaspoon |
| Cream | 1 cup |
| Tomato sauce | 2 teaspoon |
Method:
1. Heat the pan with oil and temper with Mustard, cumin and fennel seeds.
2. When it crackles, switch off the flame and add salt and red chilli powder. Now let it cool by itself and grind it by adding lemon juice to make fine paste.
3. Take chopped ginger and ground paste in a bowl and mix it well. Refrigerate it for 8-10 hours for marinate.
4.Now prepare curry !! Heat the wok with oil and sauté with chopped garlic and onion. Cook it on medium flame until onions are translucent. Then add coriander powder and cook for another 30 seconds.
5. Add tomato ketchup, tomato puree, green chilli, coriander leaves, red chilli powder, turmeric powder, garam masala powder and salt. Cook the spices on medium flame till oil shows separately.
6. Now add marinated ginger along with leftover lemon juice and fenugreek leaves. Cook the spices on medium flame for 5 minutes.
7. Add paneer cubes and cream. Let it cook for another 2-3 minutes. Switch off the flame, Adraki paneer is ready to serve, garnish with some cream and ginger slices. I served this gravy with butter Naan.
8. Enjoy!
Next: 20 Best Paneer Recipes You Should Try At least Once
Print Friendly Recipe
- Ginger ( chopped) 100 gram
- Mustard seeds 1/4 teaspoon
- Cumin Seeds 1 teaspoon
- Fennel seeds 1/2 teaspoon
- Salt a pinch
- Red Chilli Powder 1/4 teaspoon
- Oil 1 teaspoon
- Lemon juice 1/4 cup
- Paneer ( cubes ) 300 gram
- Tomato grated / tomato puree 5 no’s
- Green chilli (chopped) 2
- Garlic (chopped) 5 cloves
- Onion ( chopped) 2
- Coriander leaves (chopped) 1/2 bunch
- Red chilli powder 1 teaspoon
- Turmeric powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Garam masala powder 1/2 teaspoon
- Salt as needed
- Fenugreek leaves 2 teaspoon
- Cream 1 cup
- Tomato sauce 2 teaspoon
- Heat the pan with oil and temper with Mustard, cumin and fennel seeds.
- When it crackles, switch off the flame and add salt and red chilli powder. Now let it cool by itself and grind it by adding lemon juice to make fine paste.
- Take chopped ginger and ground paste in a bowl and mix it well. Refrigerate it for 8-10 hours for marinate.
- Now prepare curry !! Heat the wok with oil and sauté with chopped garlic and onion. Cook it on medium flame until onions are translucent. Then add coriander powder and cook for another 30 seconds.
- Add tomato ketchup, tomato puree, green chilli, coriander leaves, red chilli powder, turmeric powder, garam masala powder and salt. Cook the spices on medium flame till oil shows separately.
- Now add marinated ginger along with leftover lemon juice and fenugreek leaves. Cook the spices on medium flame for 5 minutes.
- Add paneer cubes and cream. Let it cook for another 2-3 minutes. Switch off the flame, Adraki paneer is ready to serve, garnish with some cream and ginger slices. I served this gravy with butter Naan
