Chettinad Paneer

Name: Chettinad Paneer
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 10 g chilipeper; 10 g chilipeper; 5 g chilipoeder; 5 g curryblaadjes; 2 g fenegriekzaad; 30 g Gember-knoflookpasta; 40 g Ghee; 3 g Kaneelstokje; 3 g kardemom; 150 g kokosmelk; 8 g komijnzaad; 15 g koriander; 20 g Korianderzaad; 2 g kruidnagel; 3 g kurkumapoeder; 5 g mosterdzaad; 0.5 g Nootmuskaat; 250 g Paneer; 5 g peperkorrels; 1 g Steenbloem; 1 g Steranijs; 15 g tamarindepasta; 250 g tomaten; 200 g ui; 5 g Venkelzaad; 8 g zout

🔥 446 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
10 g chilipeper
10 g chilipeper
5 g chilipoeder
5 g curryblaadjes
2 g fenegriekzaad
30 g Gember-knoflookpasta
40 g Ghee
3 g Kaneelstokje
3 g kardemom
150 g kokosmelk
8 g komijnzaad
15 g koriander
20 g Korianderzaad
2 g kruidnagel
3 g kurkumapoeder
5 g mosterdzaad
0.5 g Nootmuskaat
250 g Paneer
5 g peperkorrels
1 g Steenbloem
1 g Steranijs
15 g tamarindepasta
250 g tomaten
200 g ui
5 g Venkelzaad
8 g zout

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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