Bhuna Paneer Anardana for Navratri by Chef Jitendra Singh, Radisson Blu Plaza Delhi Airport is a mouth-watering dish that readers would love to try out a home.
What is your favourite dish to cook during Navratri? we asked and pronto! India’s top Chefs shared their favourite dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.
We wait all year for celebrating food during the ongoing Navratri festival in mid-April 2021. The 9-day of festivities puts a spotlight on what is traditionally known as Navratri fare but these meals are probably some of the most nutritious and diet-friendly meals in the world.
Navratri is a festival to celebrated the Divine feminine to honor Goddess Durga in her many forms of power and courage.
There are many food that cannot be eaten during the Navratri vrat. These include grains like corn, rice, wheat, oats, flaxseeds, chia seed, normal white salt, and some vegetables like cauliflower, eggplant, lentils and legumes etc.
Food ingredients permitted in Navratri include Kuttu ka atta (buckwheat flour); Sabudana (Sago); Singhare ka aata (Water chestnut flour); Sama chawal (barnyard millet); Makhane (Fox nuts); Rajgiri ka aata ( Amaranth flour); Paniphal ka aata (Arrowroot Flour); potato, bottle gourd, pumpkin, sweet potato or Shakarkandi; Arbi Or Kachalu Or Colocasia; raw banana; all dairy produce and rock salt, all dry fruits, gur/jaggery, sugar, honey, Lemon Juice, Yogurt, Tamarind (Imli), Kokum etc,
Bhuna Paneer Anardana for Navratri by Chef Jitendra Singh, Radisson Blu Plaza Delhi Airport is a nutritious and delicious meal that ticks off all the right boxes.
Happy Navratri! Happy Cooking with the recipe of Bhuna Paneer Anardana for Navratri by Chef Jitendra Singh!
Bhuna Paneer Anardana for Navratri by Chef Jitendra Singh
Ingredients
- 180 Gms Paneer
- To Taste Sendha Namak
- 3 Gms Mango Powder
- 30 Gms Fresh Pomegranate
- 50 Gms Beetroot
- 3 Gms Roasted Cumin Powder
- 2 Gms Black pepper Powder
- 20 Gms Desi Ghee
Method
- Cut the Paneer in to equal Rectangular sizes as desired.
- Peel and boil the beetroot. Allow it to cool. Make a fine paste in a blender.
- Make paste of pomegranate’s seeds. Roast cumin seeds on griddle and grind them roughly. Keep it aside.
- Now apply salt and black pepper powder on Paneer. Rest it for half an hour.
- Mix the Beetroot paste, pomegranate paste, mango powder, salt, black pepper powder and cumin powder in a mixing bowl then add Paneer in to bowl and apply the marination gently. Rest if for 30 minutes.
- Heat a pan, apply desi ghee and sear paneer on slow flame for 5 minutes on both sides.
- Serve it hot.
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