Gongura Paneer Laajawaab Recipe by Pankaj Bhadouria

Gongura Paneer Laajawaab Recipe by Pankaj Bhadouria  

Here you will find how to make Gongura Paneer Laajawaab by Pankaj Bhadouria. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.

A new take on the good old palak paneer.

Preparation time:- 15 mins Cooking time:- 20 mins Serves:- 2
Ingredients for Gongura Paneer Laajawaab Recipe by Pankaj Bhadouria
Following are the ingredients to make Gongura Paneer Laajawaab by Pankaj Bhadouria.

Gongura Sauce Ingredients:-

½ cup of chopped gongura leaves
½ cup of chopped palak leaves
1 onions chopped
1 tomatoes
1 tsps ginger garlic paste
1/2 tsp turmeric
1 tsps red chilli powder
1 tsp dhaniya powder
1 green chillies
2 cloves
1/4 tsp cinnamon powder
1/4 tsp garam masala

Paneer Tikka Roundles Ingredients:-

1 Large block of Paneer, Cut in Roundles
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

Coconut Rice Ingredients:-

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Method of Cooking Gongura Paneer Laajawaab Recipe by Pankaj Bhadouria

Gongura Sauce Method:-

Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric ,1 green chillies and ½  tomato till water is absorbed well cool this and grind to a puree and keep aside.
Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste.
Add the tomatoes also and the masala powders and cook well.
Pour some water and allow to boil. Pour in the pureed gongura and cook for another 5 mins or till the gravy is thick and saucy.

Paneer Tikka Roundles Method:-

Cut Paneer into long 1/2" thick cubes. Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a pan and fry marinated paneer till fully done. Reserve for plating.

Coconut Rice Method:-

Rinse rice in a sieve under cold running water 2 to 3 mins, then drain well.
Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 mins.
Stir in coconut milk, water, cinnamon, and salt and bring to a boil.
Reduce heat to low and simmer, covered, 20 mins, then remove from heat and let stand, covered, 5 mins. Discard cinnamon stick and fluff rice with a fork.

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