The authentic Kashmiri Nadru Paneer calls for mincing the paneer and stuffing it in the Nadru along with nuts and raisins. Sounds exotic right?
A little variation in the cooking style and our experiment was a success. It was superb and made is to our “once in a while” list. Afterall , we all can take an extra serving of protein combined with fat once in a while. Well long after the curry got over, we were still licking our plates wanting more!!!
I used frozen lotus root for as fresh ones are hard to come by.
Ingredients:
I cup of chopped lotus root
1 cup of cubed paneer
1/4 cup of cashews/walnuts/pistachios for the gravy
1 medium onion sliced and browned and made into a paste
2 tomatoes chopped finely
1 teaspoon garam masala powder
1/2 cup thick curds
A pinch of saffron placed in hot milk
Method:
1. Saute the chopped Nadru and cubed paneer until crisp and light brown and keep seperately
2.In a skillet, heat the oil and brown the onions. Make a paste and keep aside
3. Soak the nuts in some water and grind into a smooth paste and keep aside.
4. In the same skillet, heat oil and add the cumin seeds, once they sizzle, add the brown onion paste and let it boil on a slow heat.
5. Add turmeric, salt, garam masala, red chili powder and simmer until you get a nice aroma from the skillet. Add the tomatoes and let it simmer until they boil.
6. Add the nut paste and curds next and cook until the blend well. Meanwhile warm the saffron in the milk and keep aside.
7. Add the Paneer cubes and the fried nadru, and saffron milk and mix well and simmer for another 10 minutes. Garnish with nuts of your choice and serve warm with rotis or basmati rice.
August 15th, 2007 at 2:50 am
That’s an interesting dish! It looks pretty with the green-pink pistas.
August 15th, 2007 at 4:21 am
Looks delcious. I managed to get fresh lotus root in Chinatown in London. I love the texture of lotus root, almost crunchy.
August 15th, 2007 at 5:53 am
looks delicious & pista garnish gives a great finish to the dish
Happy Independence Day!
August 15th, 2007 at 6:24 am
Never cooked with those Dee! Looks delicious with gravy.
Happy I day to you:))
August 15th, 2007 at 6:37 am
Dee, That looks good… have used lotus root, but I seem to not like it as much, becoz it is soo bland.
themistressofspices.wordpress.com
August 15th, 2007 at 9:39 am
Your dish looks beautiful. I too made something with lotus root last week. It’s on my blog if you want to come over and take a look. It was the first time I was using this veggie.
Your version with paneer sounds really good!
August 15th, 2007 at 10:24 am
the gravy looks fab. i’ll probably try it with other veggies. i love lotus root, but paneer not so much.
August 15th, 2007 at 10:29 am
That truly sounds exotic..
August 15th, 2007 at 12:47 pm
what a beauty dee… i have never tatsed lotus stem… i am still looking out for them
August 15th, 2007 at 2:09 pm
that is new and nice. I have never tried lotus root. looks so yummy.
August 15th, 2007 at 3:35 pm
I have never heard of this. It sounds yummy! anyway, first time here, love your blog!
August 15th, 2007 at 3:59 pm
The picture is looking so great. Got to give it a try.
August 15th, 2007 at 8:02 pm
The paneer looks so interesting particularly the lotus stem…
Thanks for you comments on my blog…very encouraging for me..
August 15th, 2007 at 10:15 pm
That’s a lovely dish Dee. The picture is tempting. Any paneer dish is my favorite too. Viji
August 16th, 2007 at 5:41 am
I never knew what to do with lotus roots and now there are so many recipes going around. I’ll pick up some roots from the market on my next trip.
Thanks
August 16th, 2007 at 8:29 am
NIce Kashmiri reicpe….looks creamy and delicious
August 16th, 2007 at 12:40 pm
New Dish dee
Looks very yummy and delicious dear 
Good post
August 18th, 2007 at 6:40 am
Yet another lotus root.
Very interesting !!!
August 21st, 2007 at 7:18 pm
thanks guys for all the wonderful comments. The best part of this recipe is the gravy. I loved it and we are gonna try and use it for other veggies too
Love ya guys !