How to make Paneer Piste Ka Salan -
Delicious dish made of paneer in rich pistachio gravy.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Cottage cheese, Pistachio
Cuisine : Hyderabadi
Course : Main Course Vegetarian
For more recipes related to Paneer Piste Ka Salan checkout Paneer Butter Masala, Paneer Manchurian, Paneer Babycorn Balchao, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Aloo Wadi Khoya Kaju Matar Dahiwale Babycorn and Mushroom Methi Tomato Paneer
Paneer Piste Ka Salan Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paneer Piste Ka Salan Recipe
Cottage cheese blanched and peeled 150 grams
Pistachio 500 grams
Onion sliced 1 large
Fried onions 4 tablespoons
Yogurt 1/2 cup
Green chutney 4 tablespoons
Salt to taste
Pure ghee 4 tablespoons
Green cardamoms 5
Cloves 5
Cinnamon 1 inch stick
Mace a few strands
Garlic paste 1 tablespoon
Ginger paste 1/2 tablespoon
Saffron (kesar) crushed a few strands
Garam masala powder 1/2 teaspoon
Mace powder a pinch
Kewra water a few drops
Method
Step 1
Keep aside a few pistachios for garnish and grind the remaining with onion, two tablespoons fried onions and yogurt into a paste. Cut the paneer into one inch triangles. Add green chutney and salt and mix. Set aside to marinate for fifteen minutes.
Step 2
Heat two pans and add two tablespoons of ghee in each. Add green cardamoms, cloves, cinnamon and mace to one pan. Take ginger and garlic pastes in a small bowl, add a little water and mix. Add it to the pan, cover and sauté.
Step 3
Put the marinated paneer in the second pan and sauté over high heat for two minutes, stirring gently so that the paneer pieces do not break. Add the pistachio paste to the first pan, stir and cover.
Step 4
Simmer for two to three minutes. Add saffron, garam masala powder, mace powder, salt and simmer for four to five minutes. Place the paneer pieces in the serving dish. Add kewra water to the gravy and stir.
Step 5
Put the gravy over the paneer pieces. Garnish with the reserved pistachios and the remaining fried onions.
Step 6
Serve hot.
Nutrition Info
Calories : 3018 Kcal
Carbohydrates : 54.2 gm
Protein : 127.9 gm
Fat : 254.5 gm
Other : Niacin- 4.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
