Lemon­grass but­ter pa­neer

Friday - - Wanted - RECIPE BY CHEF AK­SHAY NAY­YAR, FOOD­SHALA JUDGE

(serves 1) Prep time: 10 min plus re­frig­er­a­tion Cook­ing time: 15 mins In­gre­di­ents 1 tsp ginger-gar­lic paste 1 tsp lemon juice 4 stalks lemon­grass, ground to a paste 80g pa­neer, cut into thick ba­tons 1 tbsp but­ter 3cm ginger, juli­enned 2 green chill­ies, halved 1 cup cashew paste 1 1/2 cup veg­etable stock, in­fused with lemon­grass 1 tbsp fresh cream 1 tsp thyme or zatar pow­der salt Method: 1. Mix to­gether ginger-gar­lic paste, lemon juice and lemon­grass paste. Sea­son then add pa­neer, toss and re­frig­er­ate for 2 hours. 2. Skewer pa­neer and pan sear un­til slightly charred around edges, 3-4 min­utes. 3. To pre­pare gravy, heat but­ter in a pan and add ginger, green chill­ies, cashew paste and veg­etable stock. Sim­mer un­til it be­gins to thicken. Sea­son then stir in cream and thyme. 4. Warm pa­neer and pour gravy over. Serve with In­dian bread of your choice.

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