बिना प्याज़-लहसून ऐसा बाल्टी पनीर कभी खाया है? Balti Paneer /Paneer Peshawari

Ingredients

• 300 g Paneer (cut into 2‑inch cubes; use firm paneer)
• 2 Tbsp Ghee (clarified butter, for frying and gravy)
• 3 pcs Whole Red Chili (large Kashmiri red chilies, broken)
• 1 inch Fresh Ginger (peeled and sliced)
• 4 pcs Tomatoes (medium, ripe; skins removed after blanching)
• 12 pcs Cashew Nuts (soaked 10 min, then ground with ginger and red chilies)
• ½ tsp Turmeric Powder (ground, for color and earthiness)
• 1 tsp Red Chili Powder (colorful) (mild Kashmiri red chili powder for color)
• 1 tsp Coriander Powder (ground coriander seeds)
• to taste Salt
• 1 cup Water (for simmering the gravy)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)
• 1 pcs Green Chili (slit lengthwise, optional for extra heat)

Instructions

1. Prepare Ingredients

   Cut paneer into 2‑inch cubes, slice ginger, slit the green chili, chop coriander stems, and set aside. Soak cashews in warm water for 10 minutes, then drain.

   Time: PT5M

2. Fry Paneer

   Heat 1 Tbsp ghee in the frying pan over medium‑high heat. Add paneer cubes and fry until they turn medium‑brown on all sides, about 8 minutes. Remove with a slotted spoon and set aside on paper towels.

   Time: PT8M

   Temperature: Medium‑high heat

3. Make Cashew‑Ginger Paste

   In the blender, combine soaked cashews, sliced ginger, and 2 broken red chilies. Add a splash of water and blend to a smooth paste.

   Time: PT3M

4. Temper Whole Red Chilies

   In the saucepan, melt the remaining 1 Tbsp ghee over medium heat. Add the remaining whole red chilies and let them sizzle for 30 seconds.

   Time: PT1M

   Temperature: Medium heat

5. Roast Tomatoes

   Add the peeled tomatoes to the pan. Cook, stirring occasionally, until they turn deep brown, start to break down, and release a jam‑like consistency, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

6. Add Ground Spices

   Stir in turmeric, red chili powder, coriander powder, and salt. Sauté for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium heat

7. Create the Gravy Base

   Pour in 1 cup water, bring to a gentle boil, then add the cashew‑ginger paste. Mix well and let the gravy simmer for 5 minutes, allowing it to thicken.

   Time: PT5M

   Temperature: Medium‑low heat

8. Combine Paneer with Gravy

   Gently add the fried paneer cubes to the simmering gravy. Cook for another 5 minutes, allowing the paneer to absorb the flavors.

   Time: PT5M

   Temperature: Medium‑low heat

9. Finish and Garnish

   Add the slit green chili and chopped coriander leaves. Simmer for 1 minute, then turn off the heat.

   Time: PT1M

10. Serve

    Transfer the hot Peshawari Paneer to a serving dish and serve immediately with naan, roti, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g