Many cuisines have a mix of spices specific to
them. Spices are used in many different forms and every spice adds their
signature taste to its dish. Most Indian dishes have their own unique
mixture of spices and many of these dishes have their unique taste based
on the method of cooking and the addition of spices either in the
earlier or later part of cooking. For example lighter spices are added
last to retain its flavor while stronger spices are added in the
beginning. Also frying the spices in a combination of little ghee and
oil enhances the overall taste of the dish.
Indian gravies are generally filled with masala and they tend to appetize spicy taste buds. Additionally rich gravies which are occasionally served either for a large gathering or festivities tend to contain milk cream based gravies with added nuts or poppy seeds ground to a paste. This dish even though is a milk based gravy doesn’t have any nuts and is quite simple to make. The gravy is very rich and creamy with kesar (saffron) giving the subtle aromatic pleasure to the senses. Usually when curds are used in a gravy and heated they tend to curdle, to avoid that whipping thick curds and mixing them with bengal gram flour not only enhances the taste but also avoids the curds to curdle giving the most wanted creamy texture. I served this dish with rotis. They can equally be accompanied for pulao, biryani, nan or kulcha. Enjoy!!!
Step-by-Step Pictorial:
Recipe Source: 100 Delicious Vegetarian Curries by Mallika Badrinath
Cut paneer into small cubes or long strips. In a small bowl mix one-third(1/3) of the ground paste with fresh cream, 1 Tbsp of curd, bengal gram flour, lemon juice, and salt. Coat all sides of the paneer with the above curd paste. Let it marinate for at least for half an hour. Shallow fry the paneer pieces until golden brown. Paneer pieces can be deep-fried if preferred.
Whip remaining curd and remaining 2 Tbsp cream. Keep it aside. In another bowl soak saffron in 1/2 cup warm milk. Keep it aside. Heat a wide pan with 2 Tbsp of oil add fenugreek seeds and cumin seeds. The seeds should turn lightly brown not black as fenugreek seeds will tend to add bitterness when they are burnt. Add the remaining 2/3 of ground paste.
Stir fry for a minute and add the whipped curd-cream mixture. Reduce heat and cook for few minutes. Mix 1/4 cup of water with corn flour. Make it to a paste and add it to the pan. Cook till the gravy thickens. Add the soaked saffron along with milk and cook for another 2 minutes. Switch off flame. Just before serving arrange fried paneer in serving dish and pour gravy on top of the paneer. Garnish with coriander leaves. Deep fried onion rings can also be used to garnish. Enjoy!!!
Kesar Paneer
Ingredients
- Paneer -- 350 gms
- Saffron -- 3/4 tsp
- Fresh Thick Curds -- 1 cup
- Bengal Gram Flour -- 2 Tbsp
- Fresh Cream -- 3 Tbsp
- Corn Flour -- 1 Tbsp
- Lemon -- 1 Tbsp
- Warm Milk -- 1/2 cup
- Oil -- 2 Tbsp
- Butter -- 1 Tbsp
- Salt -- as required
- Fenugreek Seeds -- 1 tsp
- Cumin Seeds -- 1/2 tsp
- Coriander Leaves -- finely chopped for garnishing
- Oil -- 2 Tbsp + for shallow/deep frying paneer
- Green Chillies -- 7
- Ginger -- 1 inch piece
- Garlic -- 5 to 6 medium pods
Grind To Paste:
Instructions
- Cut paneer into small cubes or long strips. In a small bowl mix one third(1/3) of the ground paste with fresh cream, 1 Tbsp of curd, bengal gram flour, lemon juice, and salt.
- Coat all sides of the paneer with the above curd paste. Let it marinate for at least for half an hour. Shallow fry the paneer pieces until golden brown. Paneer pieces can be deep fried if preferred.
- Whip remaining curd and remaining 2 Tbsp cream. Keep it aside. In another bowl soak saffron in 1/2 cup warm milk. Keep it aside.
- Heat a wide pan with 2 Tbsp of oil add fenugreek seeds and cumin seeds. The seeds should turn lightly brown not black as fenugreek seeds will tend to add bitterness when they are burnt. Add the remaining 2/3 of ground paste. Stir fry for a minute and add the whipped curd-cream mixture.
- Reduce heat and cook for few minutes. Mix 1/4 cup of water with corn flour. Make it to a paste and add it to the pan. Cook till the gravy thickens. Add the soaked saffron along with milk and cook for another 2 minutes. Switch off flame.
- Just before serving arrange fried paneer in serving dish and pour gravy on top of the paneer. Garnish with coriander leaves. Deep fried onion rings can also be used to garnish. Enjoy!!!
