Tursh Paneer Recipe

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4

Taste: Mild


200 gms Paneer

100 gms grated mawa

10 gms Green Chili, chopped

10 gms Ginger, chopped

10 gms Coriander, chopped

60 gms Dry fruits, crushed

5 gms Orange segment, chopped

Few saffron strands

Salt – to taste

For Gravy

250 gms Tomatoes

70 gms Onion

50 gms Ginger and Garlic paste (readymade is fine)

50 gms Cashew Nuts, coarsely chopped

10 gms Cinnamon Stick

10 gms Green Cardamom

5 nos Cloves

10 gms Coriander Powder

10 gms Kashmiri Chili Powder

10 gms Garam Masala

60 ml Fresh Cream (milk based)

10 gms Kasoori Methi

1 nos Bay Leaf

Salt – to taste


For making paneer roll

  1. Slice the paneer into fine slices and grate 1/3rd remaining paneer. keep both in a tray.
  2. Add to grated paneer – dry fruits, mawa, ginger, chili, coriander, orange segment, saffron (mix saffron strands in a spoon of lukewarm water) and salt. Mix well
  3. Spread this mixture on paneer slices and roll them gently. This will form a shape of small cylinder.
  4. Repeat the same process for other paneer slices. Keep them in refrigerator for 1 hour to form smooth texture.
  5. Remove from refrigerator and softly cook the paneer cylinders on non-stick pan with butter or oil till it turns golden brown on outside.
  6. Take it out and transfer to parchment paper to absorb excess fat (if desired).

For Making gravy

  1. Take a medium size pot and combine tomatoes, onion, green chili and cashew nuts with two cups of water. Boil it for some time.
  2. Remove from fire- let it cool for 10-15 minutes. Blend it in mixture to a smooth paste. Keep aside.
  3. Heat oil in non-stick pan. Keep on medium heat. Add bay leaves, cinnamon, green cardamom, cloves and saute it for a 1 minute. Add ginger-garlic paste and saute on medium flame for 2-3 minutes.
  4. Add kashmiri red chili, add tomato onion paste to it. Cook for some time till it starts releasing oil from the sides.
  5. Add coriander powder, garam masala and salt. Cook on slow flame for 1 min. now add crushed kasoori methi.
  6. Add fresh cream to top it off.

Assembly Final

  1. Pour the gravy into a serving bowl
  2. Add slices of seared paneer on top of gravy. Garnish with chopped leaves and sprinkle few slice nuts.
  3. Serve hot and it is best accompanies with tawa laccha parantha.

If there is a bitterness in gravy – when cooking next time, try experimenting with removing the bay leaf altogether and reducing garam masala quantity when making the gravy.