Mummy's karahi paneer

    35 mins

    Karahi paneer is a famous dish of northern India. The place of origin is Punjab. I learnt to make this dish from my mother, who is a very good cook. After i got married i made this dish for my husband as in my first cooking session. That was quite a crucial moment for me: preparing first time food after marriage is a significant task. But thanks to my mother and her special cooking skills, i made a sumptuous and lasting impression.

    6 people made this

    Serves: 2 

    • 200 gm Paneer (cut in square pieces)
    • 2 medium Tomato (chopped)
    • 2 medium Onion (chopped)
    • 2 tsp Cooking oil
    • 2 tablespoons Malai (milk cream)
    • 1 1/2 tsp Jeera
    • 1/2 tsp Dhania
    • 1/2 tsp Turmeric
    • Red chilli - as per taste
    • Salt -as per taste
    • 10 Raisins
    • Fresh coriander leaves to garnish

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat oil in a pan. Add jeera and dhania to it. Add chopped tomatoes, as soon as the jeera and dhania turn golden brown in colour. Cook tomatoes for 2 minutes. Then add turmeric, red chilli and salt. Add paneer (cut in square pieces), in the pan and mix all the ingredients well. Cover it with a lid and let the paneer be cooked for 5 minutes, on medium flame.
    2. Now add chopped onions in the pan. Mix them well. Cover the lid, and cook for 2 minutes.
    3. Now add milk cream (malai) and raisins; cook for 2 minutes on low flame. The dish is ready to serve. Put it in the serving bowl and garnish it with fresh coriander leaves.

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