Nimbu Adraki Paneer Recipe
Nimbu Adraki Paneer Recipe - a different twist on the popular Paneer Dhaniya Adraki, this Paneer recipe will open your tastebuds to a world of immense possibilities. It's absolutely unique paneer recipe that you must make.
Equipment
- skillet
Ingredients
- 250 gm Paneer Cut in 1 inch cubes
Roasted Spices
- 2 Tbsp Refined Oil
- 1 Tsp Jeera or Cumin Seeds
- 1 Tsp Saunf or Fennel Seeds
- 1 Tsp Ginger about 1 inch ginger grated
- 1 Tsp Lemon Juice
For the Gravy
- 2 Tablespoons Refined Oil
- 2 Large Dried Bay Leaves or Tej Patta
- 2 Pieces Dried Red Chilies or Sukhi Lal Mirch
- 7-8 Cloves Garlic or Lahsun Chopped
- 3-4 Large Green Chilies or Hari Mirch Chopped
- 2 Medium-sized Onions or Pyaaz Chopped
- 1 Tsp Turmeric Powder haldi powder
- 1 Tablespoon Coriander Powder Dhaniya Powder
- 2 Tablespoons Red Chili Powder Lal Mirch Powder
- ½ Tsp Cumin Powder Jeera Powder
- 1 Tablespoon Salt or as per taste
- 2 small Tomatoes pureed
- ½ Cup Tomato Ketchup
- 4-5 Large Cashews soaked and ground to a smooth paste with water.
Garnish
- ½ Cup Fresh Cream
- 1 Tsp Kasuri Methi crushed
Instructions
- In a pan heat oil. Add jeera, saunf, and grated ginger and saute until they get lightly toasted. Take it all up in a mixer blender, squeeze one whole lemon juice into it. Add some water and ground to a smooth paste.
- Heat some oil in a pan. Add 2-3 bay leaves and 2-3 dried red chilies. Once it gets lightly toasted add chopped garlic, chopped green chilies and chopped onions. Cook until the onions are pale and translucent. Add the dry spices - Turmeric powder or Haldi, Red chili powder or Lal Mirch Powder, Coriander powder or Dhaniya Powder and Cumin powder or Jeera Powder and Salt. Cook over a low flame until all the spices get well cooked.Add tomato paste and tomato ketchup and mix well. Add cashew nut paste and mix well. Add the ground masala spice paste that you had made in step one and mix well.Cook the masala until oil starts oozing out from the sides.
- Add the Paneer cut in ½" cubes and mix in with the spices. Once the paneer has coated with the spices well, add water and mix well. Once it begins to boil, add ½ cup fresh cream and mix well. Sprinkle some crushed Kasuri methi or fenugreek leaves and serve hot with roti, kulcha, naan, puri or paratha.