RECIPES
Crafting Future Structures with a Taste of Goldiee
Paneer Diruba x Rajma Chaat
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For the Paneer Dilruba, cook an onion-tomato gravy base with ground red chilli and garam masala until the oil separates. Add paneer cubes, diced capsicum, and fresh tomatoes, cooking briefly before binding it with a heavy pour of fresh cream.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings
3
Diet
veg
Cuisine
North Indian
Ingredients
- 250 gms Paneer cubes
- 1 cup boiled Rajma (mashed completely into a dry patty mixture)
- 2 tbsp Oil
- 1 cup onion-tomato paste
- 1 tsp Goldiee Red Chilli Powder
- 1 tsp Goldiee Garam Masala
- ½ cup diced capsicum and tomatoes
- Salt to taste
List of Ingredients for tempering
1 tbsp Butter, ½ tsp cumin seeds
List of Ingredients for Garnish
A drizzle of fresh heavy cream, fine ginger juliennes, and coriander leaves
Instructions
- Take the boiled rajma, season with red chilli powder, salt, and garam masala, mash thoroughly, shape into heart patties, and pan-fry until crisp. Set aside.
- Heat oil and butter in a separate kadhai, add the onion-tomato gravy base, and sauté until hot.
- Stir in the red chilli powder, garam masala, and salt. Cook until well integrated.
- Drop in the fresh paneer cubes, diced capsicum, and diced tomatoes. Toss gently for 2-3 minutes so the vegetables retain their crunch.
- Pour in the heavy cream and simmer gently on low heat for 3-4 minutes until the mixture turns velvety.
- Plate the creamy Paneer Dilruba into your serving dish and serve alongside the hot, crispy Rajma Chaat patties.
15 Mins
