Paneer Peshawari
Paneer Peshawrai is a delightful paneer (Indian cottage) dish cooked in Peshawari style. Peshawar (a frontier state in Pakistan) is the home to most of the exotic, rich, creamy and spicy Peshawari food. Paneer Peshawri is one of the popular dishes in North Indian Restaurants, cooked in rich cashew-onion gravy and finished with milk and aromatic kasuri methi. The distinct flavor of freshly crushed coriander seeds and dry red chilies is the highlight of this dish.
To make this dish you will need :-
Ingredients
- Chopped onions –2 medium size
- CashewNuts –1 tbsp
- Roasted Poppy Seeds–1 tsp
- Melon Seeds –1 tbsp(optional)
- Peanuts –1 tbsp
- Cloves –2 nos
- Green Chilies –2 nos
- Cinnamon Stick–1 nos
- Dry Red Chilies–3 nos
- Coriander Seeds–1 tbsp
- Paneer Cubes–1 cup
- Capsicum(Green Bell Pepper)diced– 1 cup
- Tomato diced–1 nos
- Kasuri Methi/dry fenugreek leaves–½tbsp
- Milk/Cream–1/4thcup
- Salt to taste
- Cooking oil–2 tbsp
- Cilantro(corianderleaves)–for garnishing
Steps:
- Put the chopped onions, melon seeds, peanuts, poppy seeds, cashew nuts, green chillies, clove and cinnamon in a sauce pan and boil for 5 mins.
- Let it cool and then drain and grind to a smooth paste .
- In a skillet dry roast the coriander seeds and dry red chillies and pound them to a coarse powder.
- Heat oil in a pan and add the cashew-onion paste. Stir continuously otherwise it may start sticking to the bottom of the pan. Make sure that the flame/heat is not too high. Once oil starts separating from cashew paste add the capsicum and tomato.
- Cook it for 2-3 minutes then add salt, coriander-red chilly powder and mix well.
- Now add the paneer and mix well.
- Crush some kasori methi in between your palms and sprinkle them in the gravy.
- Add some water if the gravy is too thick. Now add milk( you can also add cream instead to make the dish richer).
- Simmer for for 10 mins or till the gravy is as thick as you want.
- Garnish with fresh cilantro leaves
Serve hot either with naan, chapatti, roti, jeera rice or ghee rice. This dish also tastes excellent with pulaos.
Stay Cheerful..Stay flavorful !
Loved Your Recipe! I like Indian food. Can I use anything else instead of Cheese?<br /><br />Thanks<br />Andrea
Hi Andrea,<br /><br />Thank you for your appreciation. Good to know that you like Indian Cusisine. I will try to add some more Indian recipes soon.<br />Now the answer to your question is yes you can use Chicken instead of Paneer(Cheese) or even substitute it with boiled cauliflower.<br />Hope this helps!<br />Thanks<br />Priyanka
1. Saag Paneer1 large onion chpped1 bag fresh sniapch4 cloves minced garlic1 tbsp fresh, minced ginger1 cup plain yogurt1/4 cup buttermilk1 cup light cream1 tsp chilli powder (or cayenne)2 tsp curry powder8oz Paneer2 tbsp cooking oilSalt to taste- Turn on stove to medium-high heat- Add onion, garlic and ginger to a heavy bottom pot and stir for 2-3min- Add chili powder and curry powder and stir for 30sec- Add yogurt, buttermilk, heavy cream and Paneer- Bring mixture to a boil then reduce heat to medium-low and simmer for 15min with the lid on- Add chopped sniapch and simmer for another 5min- Salt to taste2. Allo Ghobbi1 large head of cauliflower, sliced4 potatoes, peeled and diced1 onion, chopped5 cloves minced garlic2 tbsp fresh ginger, chopped2 tsp mustard seed1 tsp cummin seed2 tsp curry powder3 tbsp tomato paste1 1/2 cup water1/4 cup chopped cilantro for garnish1 tbsp butter1 tbsp cooking oilSalt to taste- Heat large pan on high heat- Add butter, oil and potatoes and cook for 5min- Add onions, garlic and ginger and cook for another 5min- Add cauliflower, mustard seeds, cummn seeds, curry powder, and tomato paste and cook for 5min more- Add water and salt and turn heat to medium- Cover pan and simmer for 15min- Once potatoes are tender, turn off heat and sprinkle with cilantro.3. Vegetarian Samosas3 potatoes, cooked and cubed1 onion, chopped1 cup peas2 tbsp cooking oil1 tbsp ginger, finely chopped1 tsp mustard seed1 tsp chili powder2 tsp cummin seed2 tsp curry powder1 package of spring roll or egg roll wrappers1 egg beatenSalt to tasteOil for deep frying- Heat pan on medium-high heat- Add oil,onion and ginger and cook unti onions are translucent, 3-4min- Add mustard seed, chili powder, cummin seed, and curry powder then stir for 1min- Add potatoes and peas and season with salt- Transfer potato mixture to bowl and let cool completely- Cut wrappers diagonally in half- Brush with egg wash on both sides- Place 2 tbsp of potato mixture on corner of wrapper- Fold one corner to opposite edge then fold opposite direction forming a triangle- Fry triangles in hot oil until golden brown- Drain on paper towel4. Yogurt Sauce1 cup plain yogurt1/4 cup cilantro1/4 cup mint leavesSalt to taste- Finely chop cilantro and mint in a food processor- Add cilantro and mint to yogurt- Salt to tasteFind these recipes and more on my .
Wow! Priya This looks a very mouthwatering recipe. I am going to try this recipe and will share my feedback.
Thank you Di !!! Would surely love to hear back from you 🙂
great idea i should make this for my humums so i stop going threw so much bread lol! Nice to meet you I am a new follower via the Tuesday blog hop, looking forward to reading your further! http://www.mumfection.com