Step-by-step
1
firstly, in a mixer jar break 100 grams of paneer and add ¾ cup of milk.
2
grind to smooth paste. keep aside.
3
in a pan heat 2 tbsp oil. add 1 tsp cumin, 1 tbsp kasuri methi, and saute until the spices turn aromatic.
4
add 1 inch ginger, 1 chilli, and ½ onion and saute until the onions shrink.
5
further, add 2 tbsp spring onion, 2 tbsp coriander, and saute well.
6
keeping the flame on low, add ¼ tsp cumin powder, ½ tsp garam masala, ½ tsp pepper powder, and ¾ tsp salt.
7
saute on low flame until the spices turn aromatic.
8
pour the prepared paneer milk mixture and mix well.
9
keep cooking until the gravy thickens and the oil separates.
10
The white gravy base is ready. keep aside.
11
to prepare the spicy paneer, in a pan heat 2 tsp oil and 1 tsp butter.
12
add 1 tsp kasuri methi, 2 tbsp sesame, and saute until the spices turn aromatic.
13
also, add ½ onion, 2 tbsp capsicum, 100 grams paneer, and fry for a minute.
14
further add ¼ tsp turmeric, 1 tsp chilli powder, and ¼ tsp salt.
15
saute on low flame until everything is well combined.
16
also, add 2 tbsp coriander and ½ lemon. mix well.
17
finally, top the spicy paneer over prepared paneer white gravy and enjoy paneer chingari recipe.
Video
Notes
- firstly, make sure to adjust the consistency of the white gravy as it thickens once cooled.
- also, toping the spicy paneer, makes the curry looks unique. make sure not to mix in the pan itself.
- additionally, you can also add chilli flakes to make it spicy.
- finally, paneer chingari recipe tastes great when served with roti.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-chingari-recipe-dhaba-style/