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Tiranga Paneer Hind Recipe

Tiranga Paneer Labradar

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 3-5 people

Ratings :

    • (0)

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Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Mains

Recipe Notes

Add two tablespoon oil to Preserve chutney

Ingredients

Ingredients For Tiranga Paneer Hind Recipe

Methods
  • 1. Step 1- Red Tiranga chutneyIn a kadhai, put some oil. When the oil is heated, simmer the gas and add chopped tomatoes, 1 chopped onion, 2 dried red chillies, 1 teaspoon ginger, 7 garlic pods, 6 khajoor, 1/2 cup desicated coconut and cook it for 10 minutes. When oil starts coming out from sides of the kadhai, close the gas.
  • 2. Let the mixture cool down for sometime. Now in the mixie jar, take the Mixture, add 1/2 tablespoon salt, 1/2 tablespoon sugar, 1/2 teasoon pjeera powder and make a paste of it.
  • 3. Again, take the kadhai, add oil. When the oil heats up, temper it with curry leaves and sarson seeds. Add the Mixture into the kadhai, add Amchur powder, chaat masala and salt. Cook it for 20 minutes. When the mixture thickens, close the gas. Red saffron chutney is done.
  • 4. Step 2 Green chutneyIn a mixie jar, take 2 cups corriander leaves, 10 mint leaves, 1 teaspoon sugar, 1 teaspoon garlic, 1 teaspoon ginger , 2 teaspoon gren chillies chopped, 1 teaspoon Amchur powder, 1 teaspoon chat masala. Grind all the ingredients.
  • 5. Take out the paste in a bowl
  • 6. Paneer TikkaCut cubes of paneer and marinate it with salt, sugar, onion juice, garlic and ginger paste, pizza herbs, 3 teaspoon curd, 1 teaspoon lime juice and keep it aside for 45 minutes.
  • 7. Take a kadhai, add 2 tablespoon of oil and fry the marinated paneer into it. Take it out once light golden colour is visible.
  • 8. Take a plate, take Red/saffron chutney in first layer, middle add paneer tikka and last green chutney.
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