Jain World
Sub-Categories of PANJABI PLATES
Afghani Dhamaka
Lotus Stem Vegetables
  Paneer Pasanda
  Vegetable Kolhapuri
  Vegetable Makhanwala
  Vegetable Noorjhani
  Warmel Styled Punjabi Plates



250 grams paneer      2-tbsp. cream

3 tbsp. corn flour        salt

oil for frying                red gravy.


For the Filling:

2-tbsp. cashew-nut pieces      1-cup coriander leaves

50 grams paneer                    4 green chilies

salt                                       Grind all to paste.


For the Gravy:

1-tbsp. cashew-nut pieces      1tbsp paprika

1-cup plain yogurt      3 tomatoes

1-tsp. cumin seeds1 almond      1/2-cup water

3 tbsp. ghee.


Cut paneer into slices. Mix corn-flour and water to form a batter.

Take filling paste, spread on a paneer slice and cover with another slice. Prepare all the slices in the same way. Dip these slices in the corn flour batter and fry them.

Roast cumin seeds. Grind with cashew-nut pieces and paprika. Boil water and keep tomatoes for 2-minute and remove the skin and make pulp. Mix plain yogurt, water and tomato pulp with the cashew-nut mixture. Melt butter or ghee in a pot and saut� the tomato pulp mixture. After 5 minutes add red gravy, fried paneer and salt. Mix well. Boil for 2 minutes and remove. While serving add the cream.

Serve with naan or parathas.