Paneer Roghanjosh Recipe

Name: Paneer Roghanjosh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g panir, cubed (cottage cheese); ½ cup plain fat-free yogurt; 2 cloves garlic, crushed; ½ tablespoon ginger, peeled,washed and grated; 1 teaspoon malt vinegar; 1 tablespoon ghee; 12 inch cinnamon stick; 2 green cardamoms; 2 cloves; 1 medium onion, peeled,washed and finely chopped; 1 ½ teaspoons cumin powder; ½ tablespoon coriander powder; ½ teaspoon fennel powder; ¾ teaspoon red chili powder; ¼ cup vegetable stock; salt; ½ teaspoon garam masala powder; 2 tablespoons fresh coriander leaves, washed and chopped; ½ tablespoon fresh mint leaves, washed and chopped

Servings: persons

500 g panir, cubed (cottage cheese)
½ cup plain fat-free yogurt
2 cloves garlic, crushed
½ tablespoon ginger, peeled,washed and grated
1 teaspoon malt vinegar
1 tablespoon ghee
12 inch cinnamon stick
2 green cardamoms
2 cloves
1 medium onion, peeled,washed and finely chopped
1 ½ teaspoons cumin powder
½ tablespoon coriander powder
½ teaspoon fennel powder
¾ teaspoon red chili powder
¼ cup vegetable stock
salt
½ teaspoon garam masala powder
2 tablespoons fresh coriander leaves, washed and chopped
½ tablespoon fresh mint leaves, washed and chopped

1
Mix paneer, yogurt, half of the garlic, half of the ginger and vinegar in a bowl.
2
Keep aside.
3
Heat ghee in a wok.
4
Once its hot, toss in the whole spices and stir-fry briefly until it's aromatic.
5
Toss in the rest of the ginger, garlic and onions.
6
Stir-fry until the raw smell of the ginger and garlic is gone and the onions are lightly browned.
7
Add the ground spices.
8
Stir-fry until aromatic.
9
Gently fold in the paneer cubes and mix well.
10
Add the stock and allow to simmer for 15 minutes or until the gravy is thick.
11
Add salt, garam masala, corriander and mint leaves.
12
Stir well and serve hot with rotis.
13
Enjoy!

779

kcal

Calories

Fat

248

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 19 ingredients. The key ingredients include: 500 g panir, cubed (cottage cheese), ½ cup plain fat-free yogurt, 2 cloves garlic, crushed, ½ tablespoon ginger, peeled,washed and grated, and more.

Yes, Paneer Roghanjosh falls under the Soups & Stews 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 Roghanjosh

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