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Kashmiri Paneer Recipe<br />
Ingredients<br />
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400 gmpaneer-cubed<br />
1 ½ tsp thandai/sardai mixture-soaked in ½ cup water<br />
10 almonds-blanched and peeled<br />
1 tbsp clarified butter<br />
¼ tsp green cardamom powder<br />
10 peppercorns<br />
½ cup hung yoghurt<br />
2 tsp ginger paste<br />
1 tsp kashmiri chilli powder<br />
1 tsp turmeric<br />
1 ½ tsp salt<br />
Method of <strong>Cook</strong>ing Kashmiri Receipe:<br />
1. Grind the thandai mixture, strain and make up to 1 ½ cups with water.<br />
2. Grind 8 almonds and mix into the thandai mixture. Sliver the remaining 2 and keepfor garnish.<br />
3. Mix ghee, half the cardamom powder, peppercorns, ½ tbsp yoghurt and ginger.<br />
4. Paste in a dish and cook covered at HIGH for 2 minutes.<br />
5. Mix in chilli powder, turmeric, salt, and yoghurt and thandai mixture. Cover and cook at HIGH for 5<br />
minutes.<br />
6. Add the paneer, mix well and cook covered at 70% for 7 minutes.<br />
7. Serve garnished with the remaining cardamom powder and the slivered almonds.<br />
Nutrient Value:<br />
Carbohydrate -<br />
6.1 g<br />
Protein - 22 g<br />
Iron - 298 mcg
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