Thai Paneer Recipe || Special Thai Paneer || पनीर सब्ज़ी || होटल style paneer || Restrent style

Add 2 teaspoons of desiccated coconut and 10-12 cashews into a bowl.

Add 2 teaspoons of mixed seeds and 0.5 cups of milk to the bowl, and let it soak for half an hour to soften the cashews.

Cut 250 grams of paneer into small pieces and place them in a bowl for marination.

Add 1 cup of yogurt, ginger paste, chopped green chili, 1 teaspoon of rock salt, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of red chili powder, 0.5 teaspoon of coriander powder, and fresh coriander leaves to the paneer.

Squeeze the juice of 1 lemon into the mixture and gently mix to marinate the paneer without breaking it.

Let the marinated paneer sit for half an hour.

In a non-stick pan, heat 1 tablespoon of ghee on high flame.

Add the marinated paneer to the pan and stir gently to avoid breaking the paneer, allowing the moisture to evaporate.

Grind the soaked cashew mixture into a fine paste and add it to the pan to enrich the gravy.

Cook on medium flame for 10 minutes, stirring slowly until the gravy thickens.

Add 0.5 cups of water to the pan and stir well, bringing it to a boil for 2-3 minutes to adjust the gravy consistency.

Taste and add more salt if needed before serving the hot paneer gravy.

Equipment Needed

Spice Level:

Dietary

Allergens