Paneer Dhaniya Adraki – Rich Cottage Cheese gravy with coriander flavor

The first time I had this dish was at a friend’s restaurant opening and it was highly recommended by the chef. Couldn’t imagine in my wildest dream that the unique flavors of coriander, ginger and cream can blend so well! Been a favorite ever since.

Serves – 4 Time – 40 minutes

Ingredients

  1. Paneer/Cottage Cheese – 250 gms
  2. Thick Curd – 1 cup
  3. Fresh Cream – 1 tsp
  4. Coriander paste – 1 tbsp 
  5. Ginger paste – 1 tsp
  6. Plain flour/Maida – 1 tsp
  7. Coriander leaves chopped – 1 tbsp
  8. Green chillies chopped – 1 tsp
  9. Black Peppercorns – 4
  10. Cloves – 4
  11. Bay leaf – 1
  12. Cumin seeds – 1 tsp
  13. Turmeric powder – ½ tsp
  14. Coriander powder – 1 tsp
  15. Black pepper powder – ½ tsp
  16. Whole Spice Powder/Garam Masala – 1 tsp
  17. Sugar – 1 tsp
  18. Oil – 1 tbsp
  19. Salt as per taste

Method

  1. Whisk curd, coriander paste, ginger paste, refined flour, turmeric, coriander powder, black pepper powder & whole spice powder. There should not be any lumps. Set aside
  2. Heat oil in a pan/kadai. Add Cumin seeds black pepper corns, cloves, and bay leaf. Next add green chillies and fry for 30 seconds and add the curd mix
  3. Cook for 3-4 minutes while stirring continuously. If the gravy is too thick then add water. Let it come to a boil and cook for another 2 minutes. Next add paneer cubes and cook covered for 5 minutes.
  4. Add sugar, salt mix well and switch off the flame and add cream and mix well
  5. Garnish with chopped coriander and serve hot

Notes

  1. Serve it with paratha or  Naan
  2. Plain flour is to give a thick consistency and is optional 

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