Paneer Rogan Josh
by Hetal Kamdar
Ingredients (1/3)
- 2 tablespoons ghee (clarified butter)
- 5-6 black peppercorns
- 2 black cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 1 piece mace
- 2 onions
- 6 garlic cloves
- 1 piece fresh ginger
- Water
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
Ingredients (2/3)
- 1 tbsp. Kashmiri red chili powder
- 2 teaspoons ground fennel seeds
- 1 1/2 teaspoons garam masala
- 2 tablespoons plain yogurt
- salt as per taste
- Boiling water
- Handful chopped fresh cilantro
- 2 cups grated paneer
- 1 boiled potato
- 1 tsp. ginger garlic paste
- 1/2 cup finely chopped coriander leaves
- salt as per taste
Ingredients (3/3)
- Oil for deep frying.
Step 1 of 8
Firstle, heat the ghee (clarified butter) in a large pan over medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until...
Step 2 of 8
Now stir in the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.
Step 3 of 8
Add the garlic cloves and ginger. Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, yogurt, and salt, to taste.
Step 4 of 8
Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes. Now let it cool.
Step 5 of 8
Finally, Add 2 to 3 tablespoons of water to the sauce stir well and blend the gravy in a food processor.
Step 6 of 8
Take a bowl and mix all the ingredients properly and make small balls of it.
Step 7 of 8
Place it in the refrigerator for half an hour so that it becomes firm. Remove the paneer balls from the fridge and roll them in Maida and deep fry them.
Step 8 of 8
Keep it aside and add paneer balls in the gravy just before serving it.
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