Chettinad Paneer

Name: Chettinad Paneer
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 g Bockshornkleesamen; 5 g chilipulver; 10 g Chilischote; 10 g Chilischote; 5 g curryblätter; 5 g Fenchelsamen; 40 g Ghee; 30 g Ingwer-Knoblauch-Paste; 3 g kardamom; 150 g Kokosmilch; 15 g Koriander; 20 g Koriandersamen; 8 g Kreuzkümmelsamen; 3 g Kurkumapulver; 0.5 g Muskatnuss; 2 g nelke; 250 g Paneer; 5 g Pfefferkörner; 8 g salz; 5 g Senfsamen; 1 g Steinblume; 1 g Sternanis; 15 g Tamarindenpaste; 250 g Tomaten; 3 g Zimtstange; 200 g Zwiebel

🔥 446 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
2 g Bockshornkleesamen
5 g chilipulver
10 g Chilischote
10 g Chilischote
5 g curryblätter
5 g Fenchelsamen
40 g Ghee
30 g Ingwer-Knoblauch-Paste
3 g kardamom
150 g Kokosmilch
15 g Koriander
20 g Koriandersamen
8 g Kreuzkümmelsamen
3 g Kurkumapulver
0.5 g Muskatnuss
2 g nelke
250 g Paneer
5 g Pfefferkörner
8 g salz
5 g Senfsamen
1 g Steinblume
1 g Sternanis
15 g Tamarindenpaste
250 g Tomaten
3 g Zimtstange
200 g Zwiebel

Hazırlanışı

Cut the Paneer into 2 cm cubes. Set aside.

For the Chettinad Masala: In a dry pan, gently roast Coriander seeds, Cumin seeds, Black peppercorns, Fennel seeds, Fenugreek seeds, Dry red chilies, Green cardamom, Cloves, Cinnamon stick, Star anise, Nutmeg, and Stone flower on low heat until fragrant, about 3-5 minutes. Allow to cool completely.

Grind the roasted spices into a fine powder using a spice grinder. Set aside the Chettinad Masala.

Chettinad Paneer

Malzemeler

Hazırlanışı

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