Here’s a recipe for Kumar’s Paneer Tricolore:


For the Paneer Marinade:
– 400g paneer, cut into cubes
– 2 tablespoons yogurt
– 1 tablespoon lemon juice
– 1 teaspoon ginger paste
– 1 teaspoon garlic paste
– 1 teaspoon Kashmiri red chili powder (for color)
– 1/2 teaspoon turmeric powder
– Salt to taste

For the Tricolor Sauces:
1. Green Sauce:
– 1 cup fresh coriander leaves
– 1/2 cup fresh mint leaves
– 1-2 green chilies (adjust to taste)
– 2 tablespoons yogurt
– Salt to taste

2. Orange Sauce:
– 1 large tomato, chopped
– 1 small carrot, chopped
– 1/2 red bell pepper, chopped
– 1 tablespoon tomato paste
– 1 teaspoon Kashmiri red chili powder
– 1/2 teaspoon cumin powder
– Salt to taste

3. White Sauce:
– 1/2 cup cashew nuts, soaked in warm water for 30 minutes
– 1/2 cup milk
– 2 tablespoons cream
– 1 teaspoon sugar
– Salt to taste

For Garnish:
– Fresh coriander leaves
– Pomegranate seeds


1. For the Paneer Marinade: In a bowl, mix together yogurt, 

lemon juice, ginger paste, garlic paste, Kashmiri red chili powder, turmeric powder, and salt. Add paneer cubes and gently coat 

them with the marinade. Let it marinate for at least 30 minutes.

2. Preheat the oven to 180°C (350°F). Thread the marinated 

paneer cubes onto skewers and place them on a baking tray 

lined with parchment paper. Bake for 15-20 minutes or until the

 paneer is lightly golden. Remove from the oven and set aside.

3. For the Green Sauce: In a blender, combine fresh coriander 

leaves, mint leaves, green chilies, yogurt, and salt. Blend until 

smooth. Transfer to a bowl and set aside.

4. For the Orange Sauce: In a saucepan, combine chopped 

tomato, carrot, red bell pepper, tomato paste, Kashmiri red chili

 powder, cumin powder, and salt. Cook over medium heat until 

the vegetables are soft. Allow the mixture to cool slightly, then 

blend until smooth. Set aside.

5. For the White Sauce: In a blender, combine soaked cashew 

nuts (drained), milk, cream, sugar, and salt. Blend until smooth 

and creamy. Set aside.

6. To Assemble: Arrange the baked paneer cubes on a serving 

platter. Pour the green sauce over one-third of the paneer cubes,

 the orange sauce over another third, and the white sauce over 

the remaining third.

7. Garnish with fresh coriander leaves and pomegranate seeds.

8. Serve Kumar’s Paneer Tricolore immediately, accompanied 

by naan bread or rice.

Enjoy this colorful and flavorful dish!

Here’s the translation of the recipe for Kumar’s Paneer Tricolore:


For the red sauce:
– 2 tablespoons olive oil
– 2 ripe tomatoes, roughly chopped
– 1 onion, chopped
– 2 garlic cloves, chopped
– 1 red bell pepper, roughly chopped
– Salt and pepper to taste
– A pinch of sugar (optional)

For the green sauce:
– 1 cup fresh cilantro leaves
– 1/2 cup fresh mint leaves
– 1 green chili (optional for extra heat)
– 1 tablespoon lemon juice
– Salt to taste

For the white sauce:
– 1 cup Greek yogurt
– 1 garlic clove, finely chopped
– Salt to taste

For the Paneer Tricolore:
– 250g Paneer, cut into cubes
– 1 tablespoon vegetable oil for frying
– Fresh cilantro leaves for garnish


1. For the red sauce: Heat the olive oil in a pan over medium heat. Add the chopped onions and garlic and sauté until soft and lightly browned. Then add the roughly chopped tomatoes and red bell pepper. Cook everything together until the vegetables are soft and have turned into a sauce. Season with salt and pepper, and optionally add a pinch of sugar to balance the acidity of the tomatoes. Set aside.

2. For the green sauce: In a blender or food processor, process the fresh cilantro leaves, mint leaves, green chili (if using), lemon juice, and salt into a smooth paste. Set aside.

3. For the white sauce: Place the Greek yogurt in a bowl and add the finely chopped garlic clove and salt. Mix well and set aside.

4. For the Paneer Tricolore: Heat the vegetable oil in a pan over medium heat. Fry the paneer cubes until golden brown on all sides. Remove them from the pan and let them drain on a plate.

5. Assembly: Take three separate small bowls and fill each with one of the prepared sauces: red sauce, green sauce, and white sauce.

6. Take a serving plate and arrange the fried paneer cubes in three different sections on the plate. Pour one of the prepared sauces over each section: red sauce over the first section, green sauce over the second section, and white sauce over the third section.

7. Garnish the Paneer Tricolore with fresh cilantro leaves and serve it immediately as an impressive and delicious signature dish.

Enjoy Kumar’s Paneer Tricolore!

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