Punjab x Italy
Paneer gnudi in makhani
Ravioli without the pasta jacket. Paneer was never one for formalwear anyway.
100 minTime
27 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original602kcalsame
27 gproteinsame
4 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix the paneer, ricotta, parmesan, yolk, nutmeg, 1/2 tsp salt and maida into a soft dough. Do not knead.
- 2Roll into 24 walnut sized balls and roll each in rava. Set on a tray covered in more rava and chill uncovered for 1 hour.
- 3Melt the butter in a pan on medium heat. Add ginger garlic paste for 1 minute, then chilli, tomato puree and the cashews blended with 1/4 cup water. Simmer 12 minutes. Stir in cream, methi, sugar, garam masala and salt.
- 4Cook the gnudi in batches in salted water at a gentle simmer until they float, then 1 minute more, about 4 minutes.
- 5Lift them with a slotted spoon straight into the sauce and swirl on low heat for 1 minute.
Serve it like this
Pool the makhani in a warm shallow bowl, set five gnudi in a ring, then drizzle cream in dots, scatter crushed methi and top with a small basil leaf.
