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Radhaballabi with Paneer Gravy

Apr-11-2017
Tania Deb
60 minutes
Prep Time
45 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Radhaballabi with Paneer Gravy RECIPE

An authentic Bengali cuisine for jolkhabar/breakfast.

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • West Bengal
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 3

  1. Bengal Grams 1/2cup
  2. Bayleaf 1
  3. Garam masala 1/2 tsp
  4. Ginger grated 1/2tsp
  5. Corinder and Cumin powder 1/2 tsp
  6. Ghee 1tsp
  7. For the dough, 2 cups of maida
  8. Oil 2tsp
  9. Warm water 1cup
  10. For paneer Gravy, paneer 250gms
  11. 1 Onion paste
  12. Ginger garlic paste 1 tsp
  13. 1 tomato puree
  14. 1 cup milk
  15. 2tsp tomato ketchup
  16. Salt
  17. Garam masala powder 1/2 tsp
  18. Red chilli powder 1/2tsp
  19. Kasoori meethi a pinch

Instructions

  1. Boil Bengal gram or channa daal in a cooker with 5-6 whistle.
  2. In a pan add oil and saute the boiled daal with cumin coriander powder, grated Ginger, garam masala powder, salt and bay leaf till dry. Keep it aside to cool.
  3. Prepare a soft dough with maida, warm water and oil.
  4. Take a small ball from the dough and roll out a little then stuff 1 full spoon of daal fry in middle of it and again make it in a ball and roll with lite hands in shape of Puri.
  5. Fry the puri 1 by 1 and serve hot.
  6. For the Paneer Gravy, add oil in a pan.
  7. Add all the ingredients one by one except milk and paneer. Let all the masala cook for 2-3 min then add the paneer cubes.
  8. Pour the milk and let it boil for 5 more mins. Garnish with little kasoori meethi leaves.

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Ayesha Sayyed
Oct-03-2017
Ayesha Sayyed   Oct-03-2017

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