Paneer Parcha Sabzi Recipe | Indian Main Course – Restaurant Style Indian Recipes
Hey Foodies, Paneer Parcha, a dish close to paneer pasanda though quite different.
RECIPE VIDEO
RECIPE CARD
Paneer Parcha Sabzi Recipe | Indian Main Course – Restaurant Style Indian Recipes
Hey Foodies, Paneer Parcha, a dish close to paneer pasanda though quite different.
INGREDIENTS:
Prep for Gravy
- Birista/Fried Onion - 1/3 cup
- yogurt - 1/3 cup
- Cashewnuts - 4 tbsp
- Dried Red Chili - 10 whole
- Tomatoes - 3
Gravy Ingredients
- oil - 2 tbsp
- Cloves - 5
- Black Cardamom - 2
- Star Anise - 1
- Fennel Seeds - 1 tsp
- Kasoori methi - 1 tsp
- Kashmiri Red Chili Powder - 1/2 tsp
- Coriander Powder - 1 tsp
- Turmeric - 1/4 tsp
- salt - as per taste
- Butter - 1 tbsp
- Sugar - 2 tsp
- Cream - 3 tbsp
For Parcha
- oil - 1 tsp
- Green Chili - 1 chopped
- Ginger - 1/2 inch chopped
- Cashewnuts - 3 tbsp chopped
- Raisins - 3 tbsp chopped
- Carrot - 1 small chopped
- French Beans - 4 chopped
- Paneer - 20 grams crumbled
- Corn - 3 tbsp
- Peas - 3 tbsp
- Red Chili Powder - 1/2 tsp
- salt - to taste
- Sugar - 1 tsp
- Kitchen King Masala - 1/2 tsp
- Coriander Leaves - 3 tbsp Chopped
- Anardana - 1 tbsp
- Paneer - Slices
- Butter - 2 tsp
- Coriander Leaves - 1 tbsp chopped
- Chili Flakes - 1/2 tsp
RECIPE STEPS:
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.