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Paneer Jalnawabi

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  • 16 Comments

 

 

Oh! I can’t explain how much I missed this space and it really feels nice to be back. Though I badly wanted to complete my 100th post before the break, I just couldn’t find the time. I was completely swept away by the activities of the move, the packing, the unpacking, settling down…. the list is endless. Time flew past. Without further boring you guys with the details of my move, let’s get on to our topic of interest…. Recipe of the day!!

Paneer Jalnawabi is a recipe I had noted down in my dairy long back. Even though it has been ages since I noted it, I never tried it out, mainly because the quantity of tomato to be used in the recipe was omitted by mistake. But now with my renewed spirit of experimentation, I decided to give it a shot, my way. I was truly happy with the result and so were my boys. 🙂 Here’s the recipe

 

 

Paneer Jalnawabi

Source: Unknown 🙁

Print Recipe
Paneer Jalnawabi
Oh! I can't explain how much I missed this space and it really feels nice to be back. Though I badly wanted to complete my 100th post before the break, I just couldn't find the time. I was completely swept away by the activities of the move, the packing, the unpacking, settling down.... the list is
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Fry paneer in oil and drain onto an absorbant paper (I used the paneer as it is) .
  2. Heat butter in a pan and splutter the cumin seeds.
  3. Saute the onions and tomatoes till brown in colour.
  4. Add cashewnuts, poppy seeds and saute for a while.
  5. Add chilli powder, coriander powder, turmeric powder and fry for a minute.
  6. Switch off the heat and let it cool.
  7. Grind the mixture into a fine paste.
  8. Transfer back into the pan and let it boil.
  9. Add cream, salt and sugar and once the mixture starts to bubble, add the crushed kasoori methi.
  10. Stir well and add the paneer pieces and let it cook on low heat for a minute or two.
  11. Switch off the heat and transfer to a serving dish and garnish with chopped coriander.
  12. This gravy goes well with all kinds of Indian breads.
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  1. Kunjumol says:

    Nice to see you back…Hope you settled down…

  2. Mareena Jerrish says:

    Yes…almost settled down.. 🙂

  3. bhuvana says:

    Hi welcome back for us!!!was vacant all these many days,paneer is waiting in the freezer to be one of the dish,,will try tomorrow.
    Hope to see more of agra’s authentic recipes.:)
    Keep posting
    Love

  4. Mareena Jerrish says:

    Looking fwd to hear your verdict on Paneer Jalnawabi.. 🙂 Will try and get hold of some UP specials 🙂

  5. bhuvana says:

    Hi there,apologies for the late responses,,were lost in paneer jalnawabi…We all looovvveeeddd it a lot.My son is a big fan of Paneer,so, there.. I have all the reasons to grab it first..the poppy seeds gave the extra punch in the gravy along with the cashews..
    Looking forward for more…
    🙂
    Keep posting
    Smiles from Pampalayam family 🙂

  6. Mareena Jerrish says:

    Those smiles mean a lot to me..Really happy to know that You guys are pleased with the recipe…Thank you.. 🙂

  7. Kunjumol says:

    Hi,
    It was superb… we all liked it very much!!! Thank you for sharing yet another paneer recipe

  8. Mareena Jerrish says:

    You are welcome dearie 🙂

  9. Anonymous says:

    Hi Mareena,
    I have been trying some of your recepies for a change. Everything turns out to be delecious. I did not know that we have a great Chef in our family.Keep up the great job.

  10. Mareena Jerrish says:

    Thank You Minoochechi..Great to hear from you..:-)

  11. reny says:

    hi..I just tried out this dish and its real different and awesome.Keep it up mareena.

  12. Mareena Jerrish says:

    Thank you Reny 🙂

  13. lekshmi rakesh says:

    I tried it today and it was amazing! My family loved it!

  14. Mareena Jerrish says:

    Thank you for trying Lekshmi 🙂

  15. ankita shah says:

    Cream in the sense which cream

  16. Mareena Jerrish says:

    It’s fresh cream

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