Today I post “PANEER LAAJWAAB” recipe in BM #19 2nd Group under the theme BM blog post. Under this theme, we have to choose the three recipes from our co-blogger’s blog. So for that I choose Ribbon’s to Pasta’s Blog which managed by Vaishali. She is really so sweet by nature as well as more talented in food and creative art… always trying new recipe with innovations as well amazing presentation.
For the Blogging Marathon, first recipe which I choose is “PANEER LAAJWAAB”, under this recipe we grill the paneer for beautiful looks and make gravy with tomatoes and gourd puree… for me in this recipe Bottle gourd is very innovative twist to Paneer recipe.
Recipe Source: Vaishali
250Gm Cottage Cheese/ Paneer
1 Cup Gourd Puree
(Boiled the Bottle Gourd & Make fine puree in mixer)
1 Cup Tomato Puree
1 Cup Onion, Ginger and Chilli Paste
(2 medium sized onions, 1 green chilli and ½ tsp. grated ginger)
1 Cup Fresh Cream
1 Tsp. Tomato Ketchup
1/2 Tbsp. Clarifying Butter/ Desi Ghee
1/2 Tsp. Cumin Seeds/ Jeera
1 Tsp. Coriander Powder
Salt to Taste
1/4 Tsp. Red Chilli Powder
½ Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
2 Tsp. Kasoori Methi (Dried Fenugreek Leaves Powder)
A pinch of Garam Masala
1/4 Tsp. Kasoori Methi
Cut the paneer into triangle shape and grill it with little oil in pan and soak with water for few minutes.
Heat the Pan or wok on medium flame. Add ghee and cumin seeds when they start crackle. Add onion paste and sauté for 5 minutes, when onion becomes transparent.
Add gourd puree and again cook it for 5-10 minutes. Now add tomato puree and cook till oil separates. Add spices except salt, kasoori methi and ketchup. Mix well. Now add cream and water according to gravy consistency.