Tiranga Paneer


Paneer cubes: 250g Garam masala: 10g Jeera powder: 10g Mint: 25g Corriander: 25g Roasted cashew: 15g Raisins: 10g Onions: 100g Ginger garlic paste: 25g Cashew paste: 50g Cumin seeds: 10g dough Whole garam masala: 10g


Scoop paneer from the centre of a large piece of paneer cube and mash it. Then mix with nuts, raisins, chopped corriander, mint, green chilly, jeera powder, garam masala powder and salt.

Stuff the mixture in the large piece of paneer cube. Make a batter of the maida and add salt and colour (orange/red). Dip the paneer in the batter, fry it in oil and set it aside

Make white gravy with chopped onions, cashew paste and season it with garam masala powder and jeera powder.

To make white gravy

Heat oil and add the whole garam masala.

When it crackles, add chopped onions.

When the onions turn opaque add ginger and garlic paste and cook them before adding the cashew paste mixed in water.

Check seasoning

Slice paneer and arrange them on the gravy.

Garnish them with cream and coriander and serve.


(The writer is The Executive Chef, The Residency, Coimbatore)

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