Anaari Poneer

Copy Icon
Twitter Icon
Anaari Poneer

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 35 Min

Total Time : 50 Min

Ingredients

Serves : 4
  • Paneer 250 gram


  • Pomegranate 2 (medium sized)


  • Cashew nuts 1/2 cup


  • Salt as per taste


  • Sugar 1 tablespoon


  • Green chilli 2


  • Tomato 2


  • Dried red chilli 2


  • Turmeric powder 1/2 teaspoon


  • Coriander powder 1 tablespoon


  • Cumin powder 1 /2 tablespoon


  • Kashmiri red chilli powder 1 tablespoon


  • Liquid milk 1 cup


  • Lukewarm water 1 bowl


  • Oil 1/4 bowl

Directions

  • Cut 250 gram paneer into small pieces.
  • Then cut 2 tomato.
  • Soak 1/2 cup cashew nuts in lukewarm water.
  • Soak 2 dried red chilli in water of another bowl.
  • Remove pomegranates grains from pomegranate.
  • Add all pomegranate grains in mixer to make juice. Set aside.
  • Now add 2 dried red chilli, 2 green chilli, chopped tomato and little water to make a fine paste.
  • Then add 1/2 teaspoon turmeric powder, 1 tablespoon coriander powder, 1/2 tablespoon cumin powder and 1 tablespoon Kashmiri red chilli powder to this paste. Make a red coloured mixture.
  • Now remove cashew nuts from lukewarm water. Take cashew nuts and 1 cup liquid milk in a mixer to make white coloured mixture.
  • Heat 1/4 bowl oil in a pan.
  • Add small pieces of paneer and toast paneer pieces, till they turn light brown on all the sides. Then keep them besides.
  • Now add red coloured mixture to same oil and saute for 10 minutes.
  • When oil starts to leave the sides then add white coloured mixture and saute again for 10 minutes.
  • Stirring continuously by a ladle.
  • When mixture becomes thick then add juice of pomegranate.
  • Now add salt as per taste and 1 tablespoon sugar.
  • Keep stirring very well.
  • Now add toasted paneer pieces.
  • Cook on low flame for 10 minutes.
  • Now switch off the gas and remove it from gas.
  • Take into a plate and garnish with grains of pomegranate.
  • Serve anaari paneer with tandoori rotis or phulkas.