Tag Archives: chef Sanjyot keer

Paneer Lababdar Recipe| पनीर लबाबदार | Chef Sanjyot Keer

Paneer Lababdar Recipe| पनीर लबाबदार | Chef Sanjyot Keer

Full recipe for Paneer lababdar

Prep time: 15 mins
Cooking time: 30 mins
Serves: 4

For Tomato onion gravy
Ingredients:
• Oil 1 tbsp
• Cumin seeds (Jeera) 1 tsp
• Bay leaf 1-2 nos.
• Cinnamon stick 1 inch
• Cloves 5-6 nos.
• Green cardamom 2-3 nos.
• Black pepper corns 3-4 nos.
• Onion 3 medium size (sliced)
• Green chillies 1-2 nos. (chopped)
• Ginger 1 inch (julienne)
• Garlic cloves 6-7 nos.
• Cashew nuts 7-8 nos.
• Melon seeds 1 tbsp
• Tomatoes 4-5 medium size (chopped)
• Whole Kashmiri red chili 4-5 nos.
• Salt to taste
• Water 300 ml
Method:
• Heat oil in a wok, add the whole spices and sauté them for a minute.
• Add onions, green chillies, ginger and garlic cloves, cook until onions are light brown.
• Add cashew, melon seeds, tomatoes, whole Kashmiri red chili and salt to taste, cook for 4-5 minutes and add water and cover and cook further for 8-10 minutes.
• Cool down the mixture and grind them into fine paste.

For making paneer lababdar
Ingredients:
• Oil 1 tsp + butter 2 tbsp
• Ginger 1 tbsp (julienne)
• Tomato onion gravy
• Water 200 ml
• Paneer 100 gm (grated)
• Paneer 400 gm (cubes)
• Sugar 1 tsp
• Garam masala 1 tsp
• Fresh cream 1 tbsp
• Salt to taste
• Fresh coriander 1 tbsp
Method:
• Heat oil and butter in a wok, add ginger and sauté for a minute, add the freshly prepared tomato onion gravy.
• Add water to adjust the consistency, cover and cook for 7-8 minutes.
• Add grated paneer along with paneer cubes. Mix well without breaking the delicate paneer cubes and cook for 3-4 minutes.
• Add garam masala, kasuri methi, fresh cream, salt and fresh coriander, mix well and serve hot with roti or paratha.

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Egg Biryani Recipe| Anda Biryani Recipe | Chef Sanjyot Keer | Your Food Lab

Egg Biryani Recipe| Anda Biryani Recipe | Chef Sanjyot Keer | Your Food Lab

A must try for eggetarians, this biryani is a bundle of flavours.

Recipe by Chef Sanjyot Keer

Full recipe of Egg biryani

Prep time: 25 min
Cooking time: 45 mins
Serves: 6

Ingredients:
• Ghee 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1/4th tsp
• Biryani masala 2 tsp
• Boiled eggs 7-8 nos.
• Salt to taste
• Ghee 1 tsp
• 2 eggs + salt (whisked)
• Ghee 2 tbsp
• Whole spices:
1. Cloves 3-4 nos.
2. Cinnamon stick 1 inch
3. Black peppercorns 1 tsp
4. Star anise 1-2 nos.
5. Green cardamom 1-2 nos.
6. Jeera 1 tsp
7. Bay leaf 1-2 nos.
• Onions 1 cup (sliced)
• Ginger garlic paste 1 tbsp
• Green chillies 1-2 nos.
• Tomatoes ½ cup (chopped)
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1/4th tsp
• Biryani masala 2 tbsp
• Salt to taste
• Curd 1/3rd cup
• Water 100 ml
• Fresh coriander as required
• Cooked basmati rice 2 cups
• Fried onions as required
• Fresh mint leaves as required
• Saffron infused milk 60 ml
• Live charcoal + ghee
Methods:
• Set a pan on medium heat, add ghee, red chilli powder, turmeric powder and biryani masala, mix well and add boiled eggs, sauté the boiled eggs for few minutes and coat it well with the masala, add salt and toss once again. Remove It from the pan slice in two halves and keep aside.
• In the same pan keeping medium flame, heat ghee, add whisked eggs, and cook to make a scramble egg.
• Set deep heavy bottom pan on medium flame, add ghee, add the whole spices and sauté for a minute.
• Add onions and cook until they are translucent, add ginger garlic paste, green chillies, and sauté for a minute.
• Add tomatoes and cook until they are mushy, add red chilli powder, garam masala, coriander powder, turmeric powder, biryani masala and salt to taste, mix well all the masala well and cook for a minute.
• Low down the flame and add curd, stir continuously, add water and adjust the consistency of the gravy, add freshly chopped coriander leaves. Transfer all the masala to a separate bowl.
• Spread a layer of cooked basmati rice in the pan, sprinkle some fried onions, fresh coriander and fresh mint leaves, spread a layer of the masala gravy prepared, again add fried onions, fresh mint leaves and coriander leaves, place the halved boiled eggs, add scrambled egg, repeat the layering of basmati rice, fried onions, fresh mint leaves and coriander leaves and add saffron infused milk and place a live charcoal in the small bowl in the centre, add few drops of ghee, cover and smoke for 7-8 minutes.
• Discard the charcoal, cover the pan with lid and seal the ends with dough. Cook it on low flame by placing a hot tawa beneath for 15-20 minutes.
• After giving it dum for 15-20 mins, your egg biryani is ready to served, serve it hot with raita of your choice.

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