Carnival Paneer/How to make Carnival Paneer11 Apr, 2017
- Servings : 3
- Prep Time : 10 min
- Cook Time : 40 min
Carnival Paneer is nothing but just a normal paneer preparation, which we have had in carnival cruise while cruising to Mexico. Cruise Chef has predefined Indian buffet menu so I could not get exact paneer dish name.
Both, Ashi, and I liked the dish a lot (he ordered it twice as he is big paneer lover). So I have decided to prepare the same dish at home. When I prepared this dish the first time, still remember the evening as it happened yesterday, Ashi usual question: what is in for dinner tonight I said paneer which we have had at the carnival from that day we named this paneer preparation is Carnival Paneer.
This is the easiest preparation of paneer I have ever made, no need for grinding and blending, made from daily regular masalas. When I had this dish I can easily feel this is prepared on slow flame with a lot of oil (ghee). It has a thick running oil layer over paneer. I tried on slow flame with less oil too and come out very delicious.
Here is the step-by-step recipe of Carnival paneer.
Onion 1 ½ cup Tomato 3 cups Cumin powder 1 tsp. Red chilly powder 1 tsp. Garlic 3 cloves Ginger 1’’ Coriander powder 2 tsp. Oil 3 tbsp. Kasoori Methi 1/4 tsp. Garam masala 1/4 tsp Turmeric 1/4 tsp Nutmeg 1/8 tsp (2 pinch) (optional) Salt to taste Paneer 200 gm Cream ¼ cup Hot water 1 ½ cup
Chopped the onion, grate the tomatoes in the grater and make a paste of ginger and garlic in the mortar and pestle. Heat 3 tbsp. of oil in the cooking pan over low to medium flame. Add ginger-garlic paste, sauté until garlic leaves raw flavor. Now add chopped onion.
Sauté it over low heat till becomes translucent then add cumin powder, turmeric powder, and red chilli powder.
Mix it well and sauté till you see oil start releasing from the sides. Add grated tomatoes (you can also use freshly made tomato puree though does not add much difference but I would recommend to use grated tomatoes).
Sauté over medium heat till masala become thick a bit. Then add freshly grounded nutmeg.
Coriander powder and sauté till masala leaves the sides. This takes about 15 min on low flame. Now add hot water and salt simmer the curry for 10 min.
After 10 min, curry will begin to thick and then add fresh cream, garam masala, and crushed kasoori methi.
Now sugar to cut the sourness of tomatoes. Add paneer and mix it well. Cook it another 3-4 min so that paneer absorb the flavor.
Garnish with cilantro and Carnival paneer is ready to serve with Jeera/ Cumin rice and any Indian bread.
1. You can also use readymade ginger garlic paste.
2. I have used Degi Red chilly powder (paprika powder) to give color to my dish.
3. You can also add little warm milk (1/2 cup) in step 6 and reduces the quantity of fresh cream by 1/8 cup or 2 tbsp.
4. Consistency of gravy can be only adjusting before step 8
5. You can also fry the paneer. I have immersed the paneer cubes in the hot water before the cook
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