Introduction:
Paneer Peshawari is a mouthwatering dish that takes inspiration from the culinary traditions of Peshawar, a city in Pakistan known for its rich and robust flavors. This recipe showcases paneer (Indian cottage cheese) in a fragrant and spice-infused tomato-based gravy, creating a dish that is both comforting and exotic. In this article, we'll guide you through the step-by-step process of preparing Paneer Peshawari, allowing you to embark on a flavorful journey to the heart of Pakistani cuisine right in your own kitchen.
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Ingredients:
For the Paneer Marinade:
250g paneer, cubed
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
For the Peshawari Gravy:
2 tablespoons oil or ghee (clarified butter)
1 cup onions, finely chopped
1 cup tomatoes, pureed
1/4 cup cashews, soaked in warm water
1/4 cup fresh cream
1 tablespoon ginger, finely chopped
1 tablespoon garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
Salt to taste
For Tempering:
1 tablespoon oil or ghee
1 teaspoon cumin seeds
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
For Garnish: Fresh coriander leaves, chopped
Instructions:
Marinating the Paneer:
In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
Add paneer cubes to the marinade, ensuring they are well-coated. Allow them to marinate for at least 30 minutes.
Preparing the Peshawari Gravy:
In a blender, combine soaked cashews with a little water and blend into a smooth paste.
Heat oil or ghee in a pan over medium heat. Add the finely chopped onions and sauté until they become golden brown.
Stir in ginger and garlic, sautéing until the raw aroma disappears.
Add the tomato puree and cook until the oil separates from the mixture.
Mix in the cashew paste, fresh cream, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook until the gravy thickens.
Tempering:
In a separate pan, heat oil or ghee for tempering. Add cumin seeds, green cardamom pods, cloves, and cinnamon stick. Allow them to release their aroma.
Cooking the Marinated Paneer:
Add the marinated paneer cubes to the tempering pan and sauté until they turn golden brown on all sides.
Combining Paneer with Peshawari Gravy:
Gently fold the sautéed paneer into the simmering Peshawari gravy, ensuring each piece is coated in the rich and aromatic mixture.
Simmer for an additional 5-7 minutes to allow the paneer to absorb the flavors of the Peshawari masala.
Garnishing and Serving:
Garnish with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Serving Suggestions:
Pair Paneer Peshawari with a side of mint chutney or cucumber raita for a refreshing contrast.
Enjoy this flavorful dish as the centerpiece of your dinner table during special occasions.
Paneer Peshawari offers a delightful blend of spices and creamy goodness, transporting you to the culinary heart of Pakistan. Share this exotic recipe with family and friends, and savor the joy of experiencing the rich flavors of Peshawar in your own home.
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