Balti Paneer by Aman Kahlon
February 1, 2012Recipe By Aman Kahlon
Ingredients
250 gms fresh full cream paneer cut in cubes and soaked in milk
1 tea spoon shahi jeera
2 tablespoon oil
1/2 tsp grounded kali mirch
1 large onions cut into rings
1/2 large capsicum de-seeded and cut into slices
2 green chilies diagonally cut
3-4 pinches kasoori methi
Green Corriander leaves chopped
1/4 tsp turmeric (haldi) powder
salt to taste
4-5 tablespoons of fresh cream
Preparation
Heat 2 tablespoons of oil in a kadai / frying pan
Add shahi jeera and let it crackle
Add onion rings , cut green chilies and slices of capsicum and sauté
Reduce heat and add kali mirch (crushed black pepper), haldi (turmeric), salt, kasoori methi
Add paneer cubes soaked in milk and mix well
Add milk (1/2 cup milk) and cook for some time till the milk dries up
Add the cream and mix for 10-15 seconds
Remove from heat
Add the chopped dhaniya patta (coriander leaves)
Serve with Roti /Naan/Parantha
Ingredients
Balti Paneer in making
Balti Paneer
Aman Kahlon, a Doctor by profession delves into intricacies of delicacy. He likes to create, experiment and innovate recipes to suit his taste-buds. He is passionate about photography and loves to own the latest gadgets.
Interesting. I have seen this before in another group. I should try this.
Thanx Shonit da , yes I had posted it but it was a little dry so in this recipe I made some changes to make the paneer soft and coated with masala this one came out awesome .
wow amazing pics and superb recipe…keep up the good work 🙂
I am not on your friend list but I follow you every where , another gem of a recipe .
Hi Aman, your recipes are always awesome, superb photographs too….!! i am definitely going to give this a try….
A new and beautiful recipe , Good innovation / experimentation . Lovely pictures describe the recipe well .
looks delicious…..definitely m gonna try this out…Thanks Aman Bhai for the recipe…hope u will come up with more 🙂
Saw the pic and could not resist reading the recipe , Thank you .I am making it today .