Paneer in creamy mustard sauce

 
Paneer in creamy mustard sauce (French cuisine) (Serves 4) Ingredients:
  • 250 gm paneer cubed
  • 2 table spoons mustard sauce
  • ¼ cream fresh cream
  • 2 table spoons flour (maida)
  • 1 tea spoon garlic powder
  • 2 table spoons chopped garlic
  • 4 table spoons shallots
  • 2 table spoons butter
  • 1 ½ cup vegetable stock
  • 1 tea spoon fresh thyme
  • 1 tea spoon fresh rosemary
  • 1 tea spoon black pepper
  • 2 table spoons olive oil
  • salt to taste
Method:
  • In a bowl add the cubed paneer. Add a table spoon of butter, flour(maida), garlic powder, salt and pepper. Mix well and keep it aside for 15 minutes.
  • In a pan add a spoon of olive oil and add the coated paneer and cook till brown and crispy. Keep it aside.
  • In a pan add a table spoon of butter and olive oil. Add shallots and chopped garlic and sauté for a minute. Add freshly chopped rosemary, thyme and mustard sauce. Sauté for 30 seconds. Add black pepper and salt, add vegetable stock and let it boil. 
  • Add fresh cream to it and keep stirring till it boils and add the pan-fried paneer to it and cook for next 2 minutes.
  • Garnish it with scallions and thyme. Serve hot with rice.
Ingredients & methods of Paneer in creamy mustard sauce

    Ingredients:

    250 gm paneer cubed
    2 table spoons mustard sauce
    ¼ cream fresh cream
    2 table spoons flour (maida)
    1 tea spoon garlic powder
    2 table spoons chopped garlic
    4 table spoons shallots
    2 table spoons butter
    1 ½ cup vegetable stock
    1 tea spoon fresh thyme
    1 tea spoon fresh rosemary
    1 tea spoon black pepper
    2 table spoons olive oil
    salt to taste


    • In a bowl add the cubed paneer. Add a table spoon of butter, flour(maida), garlic powder, salt and pepper. Mix well and keep it aside for 15 minutes.

    • In a pan add a spoon of olive oil and add the coated paneer and cook till brown and crispy. Keep it aside.

    • In a pan add a table spoon of butter and olive oil. Add shallots and chopped garlic and sauté for a minute. Add freshly chopped rosemary, thyme and mustard sauce. Sauté for 30 seconds. Add black pepper and salt, add vegetable stock and let it boil.

    • Add fresh cream to it and keep stirring till it boils and add the pan-fried paneer to it and cook for next 2 minutes.

    • Garnish it with scallions and thyme. Serve hot with rice.

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