May 162014
 

Many cuisines have a mix of spices specific to them. Spices are used in many different forms and every spice adds their signature taste to its dish. Most Indian dishes have their own unique mixture of spices and many of these dishes have their unique taste based on the method of cooking and the addition of spices either in the earlier or later part of cooking. For example lighter spices are added last to retain its flavor while stronger spices are added in the beginning. Also frying the spices in a combination of little ghee and oil enhances the overall taste of the dish.

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Indian gravies are generally filled with masala and they tend to appetize spicy taste buds. Additionally rich gravies which are occasionally served either for a large gathering or festivities tend to contain milk cream based gravies with added nuts or poppy seeds ground to a paste. This dish even though is a milk based gravy doesn’t have any nuts and is quite simple to make. The gravy is very rich and creamy with kesar (saffron) giving the subtle aromatic pleasure to the senses. Usually when curds are used in a gravy and heated they tend to curdle, to avoid that whipping thick curds and mixing them with bengal gram flour not only enhances the taste but also avoids the curds to curdle giving the most wanted creamy texture. I served this dish with rotis. They can equally be accompanied for pulao, biryani, nan or kulcha. Enjoy!!!

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Step-by-Step Pictorial:

Recipe Source: 100 Delicious Vegetarian Curries by Mallika Badrinath

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Cut paneer into small cubes or long strips. In a small bowl mix one-third(1/3) of the ground paste with fresh cream, 1 Tbsp of curd, bengal gram flour, lemon juice, and salt. Coat all sides of the paneer with the above curd paste. Let it marinate for at least for half an hour. Shallow fry the paneer pieces until golden brown. Paneer pieces can be deep-fried if preferred.

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Whip remaining curd and remaining 2 Tbsp cream. Keep it aside. In another bowl soak saffron in 1/2 cup warm milk. Keep it aside. Heat a wide pan with 2 Tbsp of oil add fenugreek seeds and cumin seeds. The seeds should turn lightly brown not black as fenugreek seeds will tend to add bitterness when they are burnt. Add the remaining 2/3 of ground paste.

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Stir fry for a minute and add the whipped curd-cream mixture. Reduce heat and cook for few minutes. Mix 1/4 cup of water with corn flour. Make it to a paste and add it to the pan. Cook till the gravy thickens. Add the soaked saffron along with milk and cook for another 2 minutes. Switch off flame. Just before serving arrange fried paneer in serving dish and pour gravy on top of the paneer. Garnish with coriander leaves. Deep fried onion rings can also be used to garnish. Enjoy!!!

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Kesar Paneer

Ingredients

  • Paneer -- 350 gms
  • Saffron -- 3/4 tsp
  • Fresh Thick Curds -- 1 cup
  • Bengal Gram Flour -- 2 Tbsp
  • Fresh Cream -- 3 Tbsp
  • Corn Flour -- 1 Tbsp
  • Lemon -- 1 Tbsp
  • Warm Milk -- 1/2 cup
  • Oil -- 2 Tbsp
  • Butter -- 1 Tbsp
  • Salt -- as required
  • Fenugreek Seeds -- 1 tsp
  • Cumin Seeds -- 1/2 tsp
  • Coriander Leaves -- finely chopped for garnishing
  • Oil -- 2 Tbsp + for shallow/deep frying paneer
  • Grind To Paste:
  • Green Chillies -- 7
  • Ginger -- 1 inch piece
  • Garlic -- 5 to 6 medium pods

Instructions

  1. Cut paneer into small cubes or long strips. In a small bowl mix one third(1/3) of the ground paste with fresh cream, 1 Tbsp of curd, bengal gram flour, lemon juice, and salt.
  2. Coat all sides of the paneer with the above curd paste. Let it marinate for at least for half an hour. Shallow fry the paneer pieces until golden brown. Paneer pieces can be deep fried if preferred.
  3. Whip remaining curd and remaining 2 Tbsp cream. Keep it aside. In another bowl soak saffron in 1/2 cup warm milk. Keep it aside.
  4. Heat a wide pan with 2 Tbsp of oil add fenugreek seeds and cumin seeds. The seeds should turn lightly brown not black as fenugreek seeds will tend to add bitterness when they are burnt. Add the remaining 2/3 of ground paste. Stir fry for a minute and add the whipped curd-cream mixture.
  5. Reduce heat and cook for few minutes. Mix 1/4 cup of water with corn flour. Make it to a paste and add it to the pan. Cook till the gravy thickens. Add the soaked saffron along with milk and cook for another 2 minutes. Switch off flame.
  6. Just before serving arrange fried paneer in serving dish and pour gravy on top of the paneer. Garnish with coriander leaves. Deep fried onion rings can also be used to garnish. Enjoy!!!
http://sizzlingveggies.com/sides-for-roti/gravies-for-rotis/kesar-paneer/

 

 

 

 

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  13 Responses to “Kesar Paneer”

  1. Totally awesome ! V new paneer dish …

  2. The gravy sounds so rich Jayanthi..not sure how I never read this from the book. I have the copy with me, should check it out again..:)..Kesar Paneer really rocks!..very beautifully plated!

  3. Gravy sounds very rich. I like the fried onion garnish on the gravy and also the blue background. Beautifully styled picture

  4. Very rich gravy to please your guests!! A new one for me, though.

  5. So creamy and very rich looking gourmet gravies, i just need few rotis to clean up that kadai.

  6. Rich, creamy and delicious.

  7. That is such a creamy, rich and delicious looking curry.

  8. Yummy! love the presentation and the gravy. I am just drooling over here 🙂

  9. love the way you garnished it

  10. The gravy looks soo rich and creamy.

  11. Sinfully rich and creamy gravy…looks great!

  12. Silly me, honestly I was expecting a dessert. 🙂 I got it confused with kesar peda I guess. BTW the paneer dish looks yummy.

  13. Wow I am bookmarking this recipe. Its so yum and delicious.

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