Paneer Amritsari

December 21, 2017

Recently I visited Amritsar, my first trip to this city. I had always wanted to visit the Golden Temple but somehow it never happened all these years.
The Golden Temple took our breath away. We were so mesmerized that we didn't want to leave the temple premises.
Another thing that was on our to do list was to taste the famous kulchas.
After having finger licking Paneer kulchas at a Dhaba near the temple premises, the next morning at Marriott we ordered kulchas for breakfast.
While we were enjoying the kulchas with typical amritsari Chai, the chef walked up to our table and insisted that we must have the Amritsari poori subzi.
I didn't know he was referring to bhatura. Apparently bhatura is also called poori in amritsar. He served it with a soyabeen Sabzi, called gutke ki Sabzi. Since I don't like soyabeen, I didn't bother much about it at first. But my husband insisted that I must taste the gravy as it was very good. Reluctantly I tasted it and was blown away.
When the chef came  to enquire if we had liked the poori sabzi.
I asked him about the Sabzi, he said that they  use the same gravy for mutton. He happily shared the recipe with me.
I have tried to recreate the same using Paneer. I hope you all like it as much as we did.


Paneer                            200gms
Spinach                          25gms
Kashmiri whole chilli  1
Onion                              1 medium
Tomato                           1 medium
Garlic                              4 large cloves
Anardana                       1 tsp heaped
Cloves                             2
Mustard oil                    2 tbsp
Coriander powder        2 tsp
Red chili pd                   1/4 tsp
Salt                                  to taste
Sugar                              1/2 tsp


  • Soak kashmiri chilli in hot water for an hour.

  • Blanch and puree spinach.

  • In a Mortar and pestle powder Anardana and cloves.

  • Roughly chop onion, garlic and tomato.

  • Puree them with the soaked chilli.

  • Heat oil in a pan, add onion tomato puree.

  • Saute for a few minutes.

  • Now add the Anardana and cloves powder.

  • Saute till oil separates and the raw smell of onion goes.

  • Sprinkle water from time to time to cook the paste well.

  • Now add spinach and coriander powder and red chili powder.

  • Cook for a few minutes. The gravy should be dark in color.

  • Meanwhile cube the Paneer and soak it in warm water to soften it.

  • Now add the paneer cubes and salt and sugar, and a quarter cup water.

  • Cover and cook on low flame till Paneer cubes are coated with

  • thick  gravy.

  • Serve it hot with bhaturas, kulchas or plain roti.





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