Nanak Achari Paneer -
A pickled preserve
Preparation time: 15 minutes
Cooking time: 15 minutes
1 kg
Nanak Paneer
300 g or 1 1/1 cups Yogurt
200 g or 1 2/3 cups Onions finely
chopped
10 g or 2 tsp Turmeric
powder
7 g or 1 tbsp Mustard
seeds
10 g or 2 tsp Red
chilies powder
10 g or 2 tsp Sugar
60 g or 3˝ tbsp Ginger paste
60 g or 3˝ tbsp Garlic paste
20 ml or 4 tbsp Lemon juice
5 g or 1˝ tsp Black
cumin seed (Shah jeera)
10
Cloves
16 Red
chilies whole
10 Green
cardamom
8 g or 2 tsp Fenugreek
seeds (Methi)
110 ml or ˝ cup
Olive/Mustard oil
100 g or 8 tbsp Peeled
garlic whole
10 g or 1˝ tbsp Coriander
chopped
0.5 g
Asafoetida (Heeng)
Cut
Nanak Paneer
into small cubes. Heat oil in a pan to a smoking
point; add cloves, cardamom, mustard seeds,
fenugreek(methi) seeds, whole red chilies, cumin
seeds, and stir. Add chopped onions and immediately
reduce the heat, sauté over medium heat until onions
are brown. Add ginger/garlic paste, red chili
powder, turmeric powder, stir, and cook for 3-4
minutes. Add beaten yogurt, bring it to a boil, and
simmer over low heat until oil separates from the
gravy. Add Nanak Paneer cubes and salt, pepper,
sugar, peeled garlic, lemon juice, stir, and cook
for one minute. Transfer into a serving dish,
garnish with fresh coriander.
Note:
Could be kept in a sterilized bottle in the
refrigerated for 5-7 days without the chopped
coriander.
Serves: 5
Recipe courtesy of Nanak
Foods (Punjab Milk Foods Inc.)
www.nanakfoods.com
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