Paneer in Gushtaba Gravy Recipe

Name: Paneer in Gushtaba Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g panir; 6 cups buttermilk; 6 -8 cloves; 4 -6 small cardamom; 2 big cardamom; 3 teaspoons fennel seeds, powder; 3 teaspoons dry ginger powder; 3 tablespoons brown onion paste; 1 ½ tablespoons garlic paste; 4 tablespoons ghee; salt; ½ teaspoon dry mint powder

Servings: persons

250 g panir
6 cups buttermilk
6 -8 cloves
4 -6 small cardamom
2 big cardamom
3 teaspoons fennel seeds, powder
3 teaspoons dry ginger powder
3 tablespoons brown onion paste
1 ½ tablespoons garlic paste
4 tablespoons ghee
salt
½ teaspoon dry mint powder

1
In a pan heat yoghurt(to which 1/2 a cup water is added) along with the cloves, big and small Cardamom and boil.
2
Make a paste of fennel powder and dry ginger Powder and add to the boiling yoghurt.
3
Add brown onion Paste.
4
Add some water to the garlic paste and then strain thru a muslin cloth and discard the residue.
5
Add this to the boiling liquid.
6
Add salt and ghee.
7
Finish off with powdered dry mint.
8
Make koftas of paneer/any meat and add to the gravy and boil.
9
Can also add paneer cubes.

2457

kcal

Calories

276

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g panir, 6 cups buttermilk, 6 -8 cloves, 4 -6 small cardamom, and more.

Yes, Paneer in Gushtaba Gravy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paneer in Gushtaba Gravy

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