This is my creation of recipe. I thought of colour pink will be different from other colours of dishes. thats why I loved this recipe . This Pinky Paneer can be eaten with Nan, butter paratha or rumali roti #IndianPaneerRecipe.
Paneer: 150 grams
Ghee: 1 tbsp
Beetroot: 2 tbsp grated
Cashewnut: 5-7 Pcs
Coconut: 2 Tablespoon grated
Cinnamon: 1 small stick
Black Pepper: 3-4
Green cardamom: 5-6 Pcs
Poppy Seeds: 1 Tsp
Fresh Cream 2 Tbsp
Jeera / Cumin ½ tsp
Salt to taste
Sugar 1 tsp
Coriander and Cream for Garnishing
Make a paste of beetroot, cashew nuts, coconut, cinnamon and cardamom with little water.
Heat ghee in a pan and add cumin seeds. As they splutter add the grounded paste.
Cook for about 5-6 mintues. add 1 cup of water and salt and sugar to taste, let it come to a boil.
Add the Paneer Tikkis in it and cook for 5 more mintues. Add the cream and mix properly.
After mixing cream switch off the gas. Garnish with fresh chopped coriander and cream.