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ANAARI PANEER
ANAARI PANEER

Manvvi Bhatia

Nutri-rating

Nutri-rating

Prep Time

0 : 0

Hours
Cooking Time

0 : 30

Hours
Serves

2

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 7.25 g
Sat Fat 1.8 g
Salt 186.0 mg
Sugars 5.07 g
  • Other Items
Ingredients
  1. Paneer/Cottage cheese – 200 gm (chopped into equal cubes)
  2. Fresh Pomegranate Juice – 1 cup
  3. 1 big Onion (peeled and finely chopped)
  4. 1 Big Tomato Chopped
  5. Grated Ginger – 1 tsp
  6. Cashews – 8-10
  7. Milk – 1/2 cup
  8. Cumin Seeds – 1 tsp
  9. Garam Masala – 1 tsp
  10. Red Chilly Powder – 1 tsp
  11. Turmeric Powder – 1/4 tsp
  12. Salt to taste
  13. Cooking Oil – 3 tbsp
Steps
  1. Soak cashews in lukewarm water for 30 minutes. Make a paste of chopped onions, tomatoes, cashews and ginger. Set aside.
  2. In a non-stick griddle/tawa, add little oil and toast paneer cubes, till they turn light brown on all the sides. Set aside.
  3. To a frying pan, add 2 tbsp. of oil. When the oil heats up, saute cumin seeds. Lower the flame and add onion-tomato paste. Fry till oil starts to leave the sides.
  4. Now add pomegranate juice and simmer it for 2 minutes.
  5. Mix by adding milk, turmeric powder, garam masala, red chili powder and salt. Cook on low for 2 minutes.
  6. Now add toasted paneer cubes and cook on low flame for few minutes. Add little water if gravy look too thick.
  7. Take into a serving bowl and garnish with coriander leaves and pomegranate kernels. Serve hot with tandoori rotis/phulkas.