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Your Niramish Doi Paneer recipe is a very typical dish of Bengalis which they love to eat with polao at home for puja or any occasion. You can make this recipe at home in a very short time. Even if you have never made it, you can definitely make it if you follow this recipe well. Let’s see how to make this wonderful recipe.

Niramish Doi Paneer Recipe in my house we mostly make this on any puja or when polao is made on any day and my family also loves to eat it. Generally, this recipe is rarely available in any restaurant, so it is best to make it at home.

Ingredients for Niramish Doi Paneer Recipe

500 grams paneer
1/2 teaspoon Kashmiri chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/3 teaspoon cumin powder
1/3 teaspoon Kasuri fenugreek leaves, powdered
Salt to taste
1/2 cup cashew nuts
1/2 cup sour curd
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder
Nutmeg powder (to taste)
1 tablespoon mustard oil
2 dry chilies
4 cardamoms
1 jaitri (mace)
1 teaspoon whole cumin seeds
1 teaspoon crushed ginger
1 teaspoon crushed red pepper
1 teaspoon turmeric powder
1/2 teaspoon Kashmiri chili powder
30-40 grams sugar
1/2 teaspoon garam masala
1/2 teaspoon Kasuri fenugreek leaves, fried
Chopped coriander leaves

how to make Niramish Doi Paneer Recipe

For this recipe, first, take 500 grams of paneer and cut them into bite-sized pieces.

Cut into squares and keep the size of the paneer a little bigger. You can cut it into small pieces if you want.

Once the cheese is cut, I will marinate it. For this, you need to take sauce oil in a bowl, add 1/2 tsp Kashmiri chili powder, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, and 1/3 tsp cumin powder to it. . 1/3 teaspoon of Kasuri fenugreek leaves should be fried in curry and powdered. Now mix everything well.

Add salt to taste and a bit of salt when well mixed. Once everything is mixed well, mix the grated paneer with masala and paneer.

For the paneer frying, fry the paneers well in a non-stick pan. No need to add oil as masala contains oil. And you don’t have to fry too much, after 2 minutes you will see that the smell of spices will go away, and a very nice smell will come out. As comes the Paneer Tikka.

Now to make our Niramish Doi Paneer Gravy I heat water in a pan and add 1/2 cup of cashew nuts 1/2 cup of cashews (if you don’t have four cashews then 1 cup of cashews will be used). You boil the cashews and char brains for 4 to 5 minutes and grind them well once cooked.

Now I took 300 grams of sour curd and made two cheeses and mixed it. We made it with cashew and char brain paste. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp chilli powder, then grate some nutmeg and mix well with curd.

To make Niramish Doi Paneer Gravy, take a curry and add mustard oil and boil 2 dry chillies, 4 cardamoms, 1 jaitri and 1 tsp whole cumin seeds. When you get a nice aroma, add 1 teaspoon of crushed ginger and 1 teaspoon of crushed red pepper for the sauce.

Add 1 tsp turmeric powder and 1/2 tsp kashmiri kalkar powder for coloring when ginger and raw smell go away. Do not go into the water. A little water should be given. By doing this, the color of the gravy will be very beautiful. Mix 30 to 40 sugunts and give the curd to Mr.

Mix well and add salt and sugar to taste. At this time, keep the gas flame medium. Then add 2 cups of water so that the gravy is cooked well. Cover and leave for 10 to 15 minutes.

After 10 to 15 minutes Niramish Doi Paneer Gravy is done and the oil has drained well from the gravy. After that put the fried parneers in this pan and mix well and add 1/2 tsp garam masala and 1/2 tsp kasuri methi leaves, which we fried earlier. Finally add chopped coriander leaves.

Niramish Doi Paneer recipe

Your Niramish Doi Paneer recipe is a very typical dish of Bengalis which they love to eat with polao at home for puja or any occasion. You can make this recipe at home in a very short time.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Indian

Servings 4

Calories 170 kcal

Ingredients

500 gm paneer
½ tbsp Kashmiri chili powder
½ tbsp turmeric powder
½ tbsp turmeric powder
½ tbsp coriander powder
⅓ tbsp cumin powder
⅓ tbsp Kasuri fenugreek leaves, powdered
Salt to taste
½ cup cashew nuts
½ cup sour curd
1 tbsp cumin powder
1 tbsp coriander powder
½ tbsp chili powder
Nutmeg powder (to taste)
1 tbsp mustard oil
2 dry chilies
4 cardamoms
1 jaitri (mace)
1 tbsp whole cumin seeds
1 tbsp crushed ginger
1 tbsp crushed red pepper
1 tbsp turmeric powder
½ tbsp Kashmiri chili powder
30-40 grams sugar
½ tbsp garam masala
½ tbsp Kasuri fenugreek leaves, fried
Chopped coriander leaves

Instructions

For this recipe, first, take 500 grams of paneer and cut them into bite-sized pieces.
Cut into squares and keep the size of the paneer a little bigger. You can cut it into small pieces if you want.
Once the cheese is cut, I will marinate it. For this, you need to take sauce oil in a bowl, add 1/2 tsp Kashmiri chili powder, 1/2 tsp turmeric powder, 1/2 tsp coriander powder, and 1/3 tsp cumin powder to it. . 1/3 teaspoon of Kasuri fenugreek leaves should be fried in curry and powdered. Now mix everything well.
Add salt to taste and a bit of salt when well mixed. Once everything is mixed well, mix the grated paneer with masala and paneer.
For the paneer frying, fry the paneers well in a non-stick pan. No need to add oil as masala contains oil. And you don't have to fry too much, after 2 minutes you will see that the smell of spices will go away, and a very nice smell will come out. As comes the Paneer Tikka.
Now to make our Niramish Doi Paneer Gravy I heat water in a pan and add 1/2 cup of cashew nuts and 1/2 cup of cashews (if you don't have four cashews then 1 cup of cashews will be used). You boil the cashews and char brains for 4 to 5 minutes and grind them well once cooked.
Now I took 300 grams of sour curd made two cheeses and mixed it. We made it with cashew and char brain paste. Add 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp chili powder, then grate some nutmeg and mix well with curd.
To make Niramish Doi Paneer Gravy, take a curry add mustard oil, and boil 2 dry chillies, 4 cardamoms, 1 jaitri, and 1 tsp whole cumin seeds. When you get a nice aroma, add 1 teaspoon of crushed ginger and 1 teaspoon of crushed red pepper for the sauce.
Add 1 tsp turmeric powder and 1/2 tsp Kashmiri kalkar powder for coloring when the ginger and raw smell go away. Do not go into the water. A little water should be given. By doing this, the color of the gravy will be very beautiful. Mix 30 to 40 subunits and give the curd.
Mix well and add salt and sugar to taste. At this time, keep the gas flame medium. Then add 2 cups of water so that the gravy is cooked well. Cover and leave for 10 to 15 minutes.
After 10 to 15 minutes Niramish Doi Paneer Gravy is done and the oil has drained well from the gravy. After that put the fried parneers in this pan and mix well and add 1/2 tsp garam masala and 1/2 tsp kasuri methi leaves, which we fried earlier. Finally, add chopped coriander leaves.

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Ingredients for Niramish Doi Paneer Recipe

how to make Niramish Doi Paneer Recipe

Niramish Doi Paneer recipe

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