Serve paneer anardana hot garnished with fresh pomegranate seeds and coriander leaves along with tawa paratha or chapati.
Read about Chef Rohit Ghai
Ingredients
250 gms cottage cheese/haloumi
2 tbsps finely chopped cashew nuts
1 tsp finely chopped green chilies
½ tbsp chopped mint leaves
½ tsp toasted cumin powder
Salt as per taste
1 tsp pomegranate powder
1 tbsp sweet mango chutney
250 ml rapeseed oil for frying
For the paneer batter:
3 tbsps corn flour
2 tbsps rice flour
1 tsp turmeric powder
Water
Salt
For the paneer anardana gravy:
150 gms fried onions
50 gms fried cashew nuts
2 tbsps oil
2 tbsps yogurt
Water to grind the fried onion and cashew
100 gms tomato purée (fresh tomatoes blended for purée)
2 tbsps rapeseed oil
½ tsp black cumin seeds
1 bay leaf
1 tbsp ginger garlic paste
¼ tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tsp coriander powder
½ tsp garam masala
1 tbsp pomegranate powder
1 tsp crushed dry fenugreek leaves
Water as needed
2 tbsps fresh cream
2 tbsps chopped coriander leaves for garnish
2 tbsps fresh pomegranate seeds for garnish
Salt as required
Preparation
For paneer stuffing:
In a bowl add sweet mango chutney, finely chopped cashews, green chilies, chopped mint leaves, pomegranate powder, toasted cumin powder, and salt. Mix everything and keep aside.
Cut the paneer in triangles. Now make a slit in each triangle of cottage cheese piece gently. Place some of the stuffing between the slit using a butter knife. Stuff all the cottage cheese pieces with the filling and keep aside.
In another bowl, add corn flour, rice flour, salt and turmeric powder, and mix well. Add water and make a smooth batter (shouldn’t be too thick or too thin).
Add paneer pieces to the batter and coat from all sides. You can also use a spoon or small tongs to coat the slices. Deep-fry all the paneer pieces in medium hot oil.
Fry till they are crispy and golden brown on both sides. Drain the fried paneer on paper towels, and keep aside.
For the gravy:
In a blender add fried onion, cashew nut, yogurt and water, and grind to a smooth paste. Keep this paste aside.
Heat oil in a pan. Add bayleaf and black cumin. Sauté till the black cumin starts crackling. Then add ginger-garlic paste and sauté till the raw aroma of ginger-garlic goes away.
Now add turmeric powder, pomegranate powder, coriander powder, salt and Kashmiri red chili powder, and stir. Add the tomato purée, stir and cook for three to four minutes on a low to medium flame.
Add the fried onion paste. Stir well and sauté for three to four minutes. Then add water; stir and cook on slow heat for about 10-15 minutes. If the gravy splutters a lot, then cover the pan with a lid.
The gravy will thicken, add water if required. Check seasoning and add garam masala, crushed dry fenugreek leaves and cream. Stir till the cream is mixed evenly.
Place the fried paneer pieces in the gravy. Serve paneer anardana hot garnished with fresh pomegranate seeds and coriander leaves along with tawa paratha or chapati.