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Paneer Roghanjosh

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Ingredients

Adjust Servings:
500 g panir cubed (cottage cheese)
1/2 cup plain fat-free yogurt
2 cloves garlic crushed
1/2 tablespoon ginger peeled washed and grated
1 teaspoon malt vinegar
1 tablespoon ghee
1/2 inch cinnamon stick
2 green cardamoms
2 cloves
1 medium onion peeled washed and finely chopped

Nutritional information

69.3
Calories
32 g
Calories From Fat
3.6 g
Total Fat
2.1 g
Saturated Fat
8.8 mg
Cholesterol
32.6 mg
Sodium
7.1 g
Carbs
0.9 g
Dietary Fiber
3.7 g
Sugars
2.5 g
Protein
76g
Serving Size

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Paneer Roghanjosh

Features:
    Cuisine:

    This delicious recipe is from the Food column by Anjali Vellody of the Weekend. I hope you enjoy it!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Paneer Roghanjosh,This delicious recipe is from the Food column by Anjali Vellody of the Weekend. I hope you enjoy it!,This delicious recipe is from the Food column by Anjali Vellody of the Weekend. I hope you enjoy it!


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    Steps

    1
    Done

    Mix Paneer, Yogurt, Half of the Garlic, Half of the Ginger and Vinegar in a Bowl.

    2
    Done

    Keep Aside.

    3
    Done

    Heat Ghee in a Wok.

    4
    Done

    Once Its Hot, Toss in the Whole Spices and Stir-Fry Briefly Until It's Aromatic.

    5
    Done

    Toss in the Rest of the Ginger, Garlic and Onions.

    6
    Done

    Stir-Fry Until the Raw Smell of the Ginger and Garlic Is Gone and the Onions Are Lightly Browned.

    7
    Done

    Add the Ground Spices.

    8
    Done

    Stir-Fry Until Aromatic.

    9
    Done

    Gently Fold in the Paneer Cubes and Mix Well.

    10
    Done

    Add the Stock and Allow to Simmer For 15 Minutes or Until the Gravy Is Thick.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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