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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A delicately flavoured dish. Ingredients:
7 ounces panir (or cottage cheese) |
2 medium onions |
1/2 ounce cashews |
3 cardamoms |
2 cloves |
1 cinnamon stick |
1 bay leaf |
3 hot green peppers (chopped chillies) |
1 red hot pepper (red chilli) |
1 teaspoon coriander seed |
8 ounces fresh curds |
6 ounces coriander (chopped) |
1/2 teaspoon sugar |
2 tablespoons ghee |
salt |
6 garlic cloves |
1/2 inch gingerroot (grated) |
1 tablespoon water |
Directions:
1. Method.
2. Cut the paneer into small cubes.
3. Cut the onions into big pieces, add 3/4 teacup of water and boil.
4. When cooked, blend in a mixer along with the cashewnut pieces.
5. Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
6. Add the paste and fry for 1/2 minute.
7. Add the ground onions and cashewnuts and fry for a little while.
8. Add the green chillies and fry for little while.
9. Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
10. Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
11. Add the coriander and cook for 1/2 minute.
12. Finally, add the paneer and sugar and cook for a few minutes.
13. Serve hot with parathas.
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