Paneer Ludhianvi: My Town’s Specialty

From a small city in India, my state, Punjab, is famous for its rich spices and food culture. My city, Ludhiana, had a small restaurant that was known for their special dish called Paneer Ludhianvi. Every person that tried this dish said that it was unlike anything that they had ever tried before. One of my favorite dishes growing up, I insisted on ordering every Saturday as a part of our weekly Paneer Ludhianvi Tradition. Even today, when I need a pick-me, I make this elaborate dish to transport me back to 5-year-old Vasudha, warm with my parent’s love and my food’s satiety.

Ingredients:

200 gm Paneer - cubed

1 onion - roughly chopped

2 tomatoes - roughly chopped

1 inch ginger - finely chopped

7-8 garlic cloves - minced

3 green chillies - finely chopped

100-150 gm Spinach

50 gm Coriander leaves

1 spoon oil

1 small cinnamon stick

5 Black peppercorns

3 cloves

3 green cardamom

Paneer Pudding

Can you imagine that paneer, usually only considered for and in main course dishes, can also be used to make a dessert? Rich, creamy, and fluffy simultaneously, I couldn’t stop eating this after I tried it for the first time as a 2-year-old. The paneer gives it an interesting chewy texture, while the condensed milk makes it creamy. I hope you can replicate it well because this one needs a bit of patience.

Ingredients:

1 bay Leaf

1 tsp Red Chilli Powder

2 Tbsp Curd

Fresh Cream

1 tsp Salt

1 tsp Garam Masala - Curry Powder

Preparation

In a pan, add the oil and heat it on medium-low. Once hot, add in the bay leaf, cloves, green cardamom, and cinnamon stick, and roast till the aroma takes over. Trust me, you will start getting hungry at this step.

Now, add in your ginger, garlic, and green chilies and roast further.

Add in your onions and saute them till translucent. Add in the tomatoes and saute till soft.

Add in the spinach and coriander leaves and allow them to wilt. Add in some water to help them wilt. Add this mixture to a blender and pulse till smooth. There should be absolutely no chunks and pieces left for the smoothest and creamiest texture.

Add this mixture back to the pan and add in the red Chilli Powder and your cream. Mix it well and let it boil.

Add in your paneer, cover the lid and let it simmer on low to allow all spices to be absorbed by the paneer.

Served hot, best with naan bread.

Preparation:

Take a heavy bottom pan and start reducing the milk by boiling it till it becomes half of its initial quantity. It will take about 40 to 45 minutes. Soak saffron strands in about ½ cup of milk. Now, add the grated paneer, saffron milk, and cardamom powder into the milk and mix well. Add condensed milk to make the pudding rich and creamy. Now switch off the stove to allow to cool down the pudding.

50 oz Milk

250 gm Paneer - Grated

Saffron strands

1/2 teaspoon cardamom powder

½ tin condensed milk

Refrigerate, to keep it chilled. Serve straight out of the refrigerator in a mud pot for the most authentic experience.

Garnish with pistachio, almonds, and saffron strands