Name: Paneer ke Sooley
Cook time: 66 min
Total time: 66 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 24 piccata Paneer (3” x 2” x ¼” cubes); 10 g Rice Flour (1 1/2 Tbs); 6 g Maida/All purpose Flour (2 tsp); 5 g Besan/Gramflour (2 tsp); 60 g Chakka Dahi/Yoghurt Cheese/Hung Yoghurt (1/4 cup); 20 g Almond Paste (4 tsp); 5 g Amrit Varsha (aamla/Indian gooseberry chutney) (1 tsp); 15 g Parmesan Powder (or grated, 1/2 oz); 3 g Red Chilli Powder (1 tsp); 3 g Amchoor/Mango Powder (1 tsp); 3 g Black Pepper Powder (freshly roasted & coarsely powdered, 1 tsp); 1.5 g Chotti Elaichi/Green Cardamom Powder (1/2 tsp); 0.75 g Lavang/Clove Powder (1/4 tsp); 0.75 g Daalcheeni/Cinnamon Powder (1/4 tsp); 0.75 g Javitri/Mace Powder (1/4 tsp); 0.75 g Kebab Cheeni Powder (1/4 tsp); pinch Heeng/Asafoetida Powder; Salt; 30 ml Cream (2 Tbs); 5 Lavang/Cloves (for smoking); 4.5 g Desi Ghee/Clarified Butter (1 tsp, for smoking)

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Paneer ke Sooley — Formulation & Method | CuliNect