Paneer Birbali Chaman is the stuffed paneer cooked in the spices and then served on a bed of rich nawabi gravy. It is one of the most famous dish of Punjabi Cuisine. Paneer Birbali is a great main course recipe which has all the delicate flavors and spices.

Preparation time: 5 minutes
Cooking time: 25-30 minutes
Servings: 4

Ingredients:

• 300 gm paneer
• 2 cups tomato puree
• 1/2 cup milk
• 1 tsp gram flour
• 1 tbsp fresh cream
• 8 cloves garlic minced
• 1 tsp ginger julienned (long thin strips)
• 4 green chilies chopped
• 1/2 tsp mace powder
• 1/2 teaspoon cumin seeds powder
• 1/2 tsp dried fenugreek (kasuri methi)
• Fresh coriander leaves chopped
• 3-4 mint leaves chopped
• 1 tsp butter
• Oil for shallow fry or stir fry
• Salt to taste

Whole garam masala:

• 2 bay leaves
• 1 inch cinnamon stick
• 2 green cardamoms
• 1 black cardamom
• 2 cloves
• 1/2 tsp poppy seeds
• 3-4 peppercorns

How to make Paneer Birbali Chaman:

1. Combine the gram flour and milk to make a thick batter and keep aside.
2. Make the triangles of paneer and stir fry in little. Drain and keep aside on paper napkin.
3. Heat a deep U shaped pan and melt the butter.
4. Add whole garam masala and saute for few seconds.
5. Add minced garlic, julienne ginger and green chillies.
6. Saute all together for 2-3 minutes on simmer.
7. Add tomato puree, salt, mace and cumin seed powder.
8. Cover the pan and cook on medium heat for 3-4 minutes.
9. Pour the batter of milk and gram flour. Cook until 2-3 boils.
10. Stir to make a thick gravy.
11. Now add pieces of paneer, mix very gently.
12. Add fresh cream, stir for 2 minutes.
13. Add kasuri methi, mix well and garnish with chopped coriander and mint leaves.
14. Serve hot with butter naan or kulcha.

Chef Tips:

1. For making paneer birbali chaman recipe you can use paneer pieces without frying.
2. If you do not want to add milk then you may use its substitute like curd, just need to make it liquid and add gram flour.