Paneer Adraki

Ehsaas Adraki !

Ginger ! My favourite go-to ingredient from the fridge. It lends it’s own sharp kick and heat to any preparation, be it a curry, a kebab, a pulaav or even a chaai ki pyali. To get maximum benefit from it, it’s best not to overcook ginger. Pick a pack of Verka Paneer and cook it with ginger as the key component. Enjoy the adraki ehsaas of this vibrant and unusual dish ! But hey ! Don’t forget that touch of Verka Ghee for your cooking !

Paneer Adraki:

  • 1¾ cup tomatoes, chopped ,then pureed
  • 2 tbsp Verka Ghee
  • 2 tbsp ginger, (thinly sliced, then cut into matchsticks)
  • 300 gm Verka Paneer
  • 1 onion, minced finely
  • 1½ tsp whole jeera
  • Chopped green chili to taste
  • ¾ cup chopped coriander
  • 1 tsp each dhaniya powder and garam masala
  • Salt and chili powder to taste
  • amchoor 1 tsp (optional)
  • 4 tbsp cream



  • Heat Verka Ghee in a wide kadhaai and briefly fry the chopped onion.
  • Add green chili and coriander , then cook further for 3-4 minutes.
  • Pour in the tomato puree along with chili powder, coriander powder and salt.
  • Cook till the ghe separates away from the paste.
  • Add cubed paneer , toss and cook covered for 1-2 minutes.
  • Finally add cream, the ginger matchsticks and garam masala.
  • Sprinkle amchoor if using, then toss to coat, then warm through.


Note : In this preparation, the green dhaniya is cooked into the curry. The ginger is cooked minimally so that its flavour remains heightened.