Paneer Malai Kebabs In White Gravy

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Paneer Malai Kebabs In White Gravy

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 4
  • 400 gms paneer, cut in large cubes


  • 1n nos large capsicum cut in cubes


  • 1 nos large onion cut in cubes


  • 6 nos pretreated wooden skewers


  • 1/2 cups olive oil


  • 3 tbsp for paneer marinade : heavy cream


  • 1 tbsp sour cream


  • 3 tbsp cashewnut/almond powder


  • 1/2 tsp ginger-garlic paste


  • 1 tbsp chopped coriander leaves


  • 2 nos small green chilies chopped finely


  • 1 tbsp roasted gram flour


  • 1 tsp kasoori methi powder


  • 1 1/4 tsp salt


  • 1/2 tsp garam masala powder


  • 1/2 tsp amchur powder


  • 1/2 tsp anardana powder


  • 1 tsp fennel powder


  • 1 tsp black pepper powder


  • 1/2 tsp cardamom powder


  • 1 tsp sugar


  • 2 tbsp for gravy: olive oil


  • 1 tsp butter


  • 2 nos cardamoms


  • 2 nos cloves


  • 1/2 inch cinnamon piece


  • 1 tsp cumin seeds


  • 2 nos small onions


  • 10-12 nos cashewnuts/almonds


  • 1 tsp heaped ginger-garlic paste


  • 2-3 nos green chilies (deseeded if preferred)


  • 1/2 cups water


  • 1 tsp salt


  • 2 tbsp yogurt


  • 1/2 tsp black pepper powder


  • 1 tsp coriander powder


  • 1/2 tsp garam masala powder


  • 2-3 tbsp fresh cream


  • 1 tbsp kasoori methi powder

Directions

  • Method for Kebabs---Cut paneer in 30 equal sized cubes keeping them a bit larger than normal size.
  • Cut capsicum and onion in cubes to get 30 pieces each.
  • Soak wooden skewers in water for 20-30 mins.
  • Combine all the ingredients mentioned under marinade in a large bowl.
  • Marinate paneer, capsicum,and onions with the marinade and cover bowl with cling film. Marinate for an hour at least.
  • Heat a grill pan and apply olive oil with pastry brush.
  • Thread paneer onto the skewer followed by capsicum and then onion. Repeat till there are 5 pieces of paneer on single skewer.
  • Place the wooden skewers on the heated grill and grill for a minute or two on all sides till they are lightly colored. Drizzle olive oil over the kebabs as needed while grilling to keep the paneer juicy.
  • Transfer them to a plate and add to gravy once gravy is ready.------------------------------
  • Method for Gravy---Heat 1 tbsp oil in a pan. Add cumin seeds, cloves, cardamom, and cinnamon. Stir till cumin seeds are lightly browned.
  • Add onions and saute for a minute.
  • Add ginger-garlic paste, green chilies, and cashewnuts. Saute till raw flavors of ginger-garlic disappears.
  • Add water to the pan, cover with lid, and let the onions cook till they are soft and wilted. Cool the mixture thoroughly.
  • Blend mixture in mixer till smooth puree is obtained. Strain it and discard any coarse materials.
  • Heat remaining oil and butter in a saucepan. Lower heat, add the puree, and simmer the gravy till it's thickened for about 10 to 15 minutes.
  • Add coriander powder, garam masala powder, salt to taste, black pepper powder, and yogurt. Saute well. Keep stirring at intervals to prevent charring at the bottom of the pan.
  • Finally, add kasoori methi powder and cream and keep the gravy simmering for at least 5 minutes.
  • Add the kebabs to the the gravy.