Paneer Gule-E-Bahar: Creamy Indian Cottage Cheese with Rose Petal Jam
45 minutes
805 reads
About Paneer Gule-E-Bahar: Creamy Indian Cottage Cheese with Rose Petal Jam
Indulge in Paneer Gule-E-Bahar, a captivating Indian dish where melt-in-your-mouth paneer (Indian cottage cheese) is infused with the delicate sweetness of gulkand (rose petal jam). This unique recipe masterfully blends creamy paneer with fragrant spices, creating a harmonious balance of flavors and textures.The subtle heat of green chilies complements the savory onion and tomato base, while the addition of honey and cream adds a touch of richness. Each bite offers a delightful surprise, making this a truly unforgettable culinary experience. Perfect for a special dinner or impressive gathering.This recipe provides a step-by-step guide to recreating this exquisite dish, ensuring even novice cooks can achieve delicious results. Prepare to be amazed by the stunning combination of rose and paneer!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Paneer Balls
- 200 gm Cottage Cheese indian cottage cheese
- 1 tbsp All-Purpose Flour
- 4 tsp Gulkand rose petal jam
- 1/2 cup Vegetable Oil for frying
For the Sauce
- 3 tbsp Clarified Butter
- 1 Bay Leaf tej patta
- 2 tbsp Onion finely chopped onions can be substituted, paste
- 1 tbsp Ginger-Garlic Paste
- 20 gm Chili Paste adjust to your spice preference, green
- 4 tbsp Tomato Puree
- 1/2 tsp Kashmiri Chili Powder for color and mild heat, red
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder dhania
- 1 tbsp Honey
- 4 tbsp Cream heavy cream recommended
- 3 drops Kewra Water floral essence, optional
- 1/4 tsp Salt to taste
Garnish
- 1 pinch Silver Leaf for decoration, optional
Instructions
Prepare the Paneer Balls
- Crumble the paneer and mix with the flour. Form the mixture into 8-9 balls. Make a small indentation in each ball and fill with a teaspoon of gulkand. Seal the balls and gently roll into a round shape. Fry in hot oil over medium-low heat until golden brown.
Make the Sauce
- Heat the ghee in a pan. Add the bay leaf, onion paste, and cook for 2 minutes. Add ginger-garlic paste and cook until fragrant. Stir in the green chili paste, tomato puree, Kashmiri chili powder, garam masala, and coriander powder. Cook for another 2-3 minutes.
Simmer and Finish
- Add 1/2 cup of water, salt and honey to the sauce and simmer for 10-12 minutes, or until slightly thickened. Add the fried paneer balls and cook gently for 5 minutes, ensuring they are heated through. Stir in the cream and Kewra water (if using).
Serve
- Serve the Paneer Gule-E-Bahar hot, garnished with silver leaf and extra cream, alongside naan or roti.
Recipe Notes
Expert Tips for Perfect Paneer Gule-E-Bahar
- For extra flavor, you can lightly marinate the paneer balls in a mixture of yogurt and spices for 30 minutes before frying.
- Adjust the amount of green chili paste to your preference. If you prefer a milder dish, use less green chili paste.
- If you cannot find Kewra water, you can substitute it with a pinch of cardamom powder or a few drops of rose water.
- Don't overcrowd the pan while frying the paneer balls. Fry in batches to ensure they are evenly browned and cooked through.
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Recipe Nutrition
Calories: 218kcalCarbohydrates: 8gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSugar: 6g
Nandini Diwakar
Articles: 36
5 Comments
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This is perfect! Can’t wait to taste it.
Looks so delicious! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.
Thanks for the inspiration! Looks tasty.
Looks so delectable! Thanks for posting.