Paneer Parcha, a dish close to paneer pasanda though quite different. This restaurant style paneer recipe, is a perfect one to dish out to serve with rotis, parathas, naans, steamed rice, pulao, dhaba style tandoori rotis or basically any side dish. A mild flavored rich / shahi birista-cashew-yogurt based gravy along with a slice of paneer which has been sandwiched with veggies and grilled. Try it out now!
Prep for Gravy / curry : 1/3 cup Birista/Fried Onion
1/3 cup yogurt
4 tbsp Cashewnuts
10 whole Dried Red Chili
Gravy Ingredients: 2 tbsp oil
2 Black Cardamom
1 Star Anise
1 tsp Fennel Seeds
1 tsp Kasoori methi
1/2 tsp Kashmiri Red Chili Powder
1 tsp Coriander Powder
1/4 tsp Turmeric
salt as per taste
1 tbsp Butter
2 tsp Sugar
3 tbsp Cream
For Parcha: 1 tsp oil
1 Green Chili chopped
1/2 inch Ginger chopped
3 tbsp Cashewnuts chopped
3 tbsp Raisins chopped
1 small Carrot chopped
4 French Beans chopped
20 grams Paneer crumbled
3 tbsp Corn
3 tbsp Peas
1/2 tsp Red Chili Powder
salt to taste
1 tsp Sugar
1/2 tsp Kitchen King Masala
3 tbsp Coriander Leaves Chopped
1 tbsp Anardana
2 tsp Butter
1 tbsp Coriander Leaves chopped
1/2 tsp Chili Flakes
Prep for Gravy : Blend the birista-yogurt into paste and keep aside. Similarly, chop & blend 3 tomatoes and keep aside.
Add cashews, red chili and 2 cups of water to a pan. Boil & simmer for 8-10 mins. Let cool, remove red chili stems, and blend to a smooth paste.
Gravy: To a pan, add in 2-3 tbsp oil. Once hot - cloves, black cardamom, star anise, fennel seeds and kasoori methi.
Quickly add in the birista-yogurt paste, cook for 3-4 minutes. Add 1/2 tsp kashmiri red chili, 1 tsp coriander powder, 1/4 tsp turmeric. Mix and cook for 2 minutes,
Pour in the tomato paste, mix and add salt. Cover and cook for 5-6 minutes.
Add in the cashew-chili paste, stir and cook for another couple minutes. Add 2 cups water, and get to a boil. Turn off flame, strain the gravy.
In a pan, add in butter & sugar. Lightly caramelize, add the gravy and get to boil. Add 2-3 tbsp cream, mix, turn off the flame. Gravy Ready.
Parcha: In a pan add in oil, green chili, ginger, cashews and raisins. Cook for a few seconds,.
Add in - carrot, french beans, paneer, corn and peas. Stir well, and cover to cook for 3-4 minutes.
Using a masher, mash these veggies well or pulse in a blender once. Add a splash of water to this, and mix well.
Season with - red chili, salt, sugar, kitchen king masala. Mix and cook for a minute, then add coriander and anardana, turn the flame off.
Filling is ready. Take slices of paneer and fill this inside it. Now you may serve as it is or grill it..
In a grill pan, add a 1/2 tsp butter, a bit of coriander and chili flakes. Place the paneer parcha and grill this! Spread butter on the top side, and sprinkle coriander-chili flakes. Flip over and grill for a minute more.
Get this down to the serving platter, pour the gravy on the sides and Serve Hot.
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First of all hats off to ur work and to ur amazing simplified recipes that we can try without fail from avbl things from kitchen..
I tried paneer parcha recipe today n it turned out to be awesmmmm..everyone liked it soo much n the credit goes to u...apart from this i have tried ur ladi pav, pav bhaji recipe, cookies, cooker cakes, amritsari kulcha n lot moreee...n everthing was delicious in first go and was liked by all....
Thanks thanks again n keep up ur work and come up with more n more delicacies...
i think u put a lot of gravy with this paneet its going to make it watered the paneer that i dont know what it is for this small sandwich all this gravy and i dont think this recipes must be very popular outside india bcs u indians have a lot of spices that is expensive to buy them in europe and using every day lol
also is indian cousine indians in rest of the world same cooking they do with a lot of spices i have see that but if he is a international you tuber must make recipes with few spices and most of the time being the same bcs i dont think normal people can follow up by bying 100 type of spices this is my point
we have a lot in europe also but not idnian spices buddy maybe u try some fodds that had npt sp[ices this guy used a loe of spiced that are local indian that is expensive in the rest of the world not all can afford buying all the time and a lot of types of them
I have been to Europe before a month.. It was great experience to try food which is famous there.. but the main thing was missing is spices..haha.. yes we Indians are gifted by variety of spices which add uniqueness to recipes..
The recipe looks so tempting; definitely going to try it. Thank you!
Also wanted to commend you on your script -- you are doing a good job of putting your words to work. (I have to mention that I do enjoy your earlier videos as much as the newer ones.:) But seeing you grow & progress so much so quickly is amazing. Wishing you loads of success!
Once again, thank you for your recipes.
Reading all your non-encouraging (to avoid saying mean) comments, I wouldn't even bother, but in case it is indeed your first time cooking, dear novice cook, you have to adjust the amounts of salt, pepper, sugar, chili powder and all other masalas as per your taste.
It might be your first time and you didn't know how much to add, and it is totally normal to do such kind of mistakes, but don't criticize his recipe because of your own cooking mistakes.