SHAHI PANEER/ COTTAGE CHEESE IN YOGURT GRAVY

Hello World. So its Lent and that’s why you are seeing mostly vegetarian dishes on blog these days. And its summer. Heat is unbearable. Under the fan too I am sweating. Unless I am in AC the heat is unbearable. The heat plays with your mind. You tend to be moody and sensitive. Even food can make or break your day.

The last couple of weeks I have been experimenting with baking and baking related stuffs and failing miserably. I feel horrible of wastage. Wastage of effort, time, money, ingredients and good mood. But if you have to learn something you will make mistakes. Hence not loosing heart.

Today’s recipe is one delicious dish of paneer. I am not a big fan of paneer. Hence, whichever paneer dishes I prepare it has to be tasty if I have to eat. This one seemed to fit the bill. I got it for my office friends and they just loved it.

I don’t like paneer and moreover I don’t like raw paneer. I mean I have to toast it some way for me to even taste it. So I grilled it in my sandwich maker. You can grill it in grilling pan too. If you have none of these then you can just toast it on a tawa too.

It does taste good so please do go and try it out.

1Adapted from here

INGREDIENTS:

Paneer – 100 gm ( slit lengthwise)

Cashew – 4-5

Sunflower Seeds – 1 tblspn (Optional)

Onion – 1 big

Yogurt/ Curd – 1/2 cup

Cumin/ Jeera – 1 tsp

Red Chilly Powder – 1 tsp

Turmeric Powder – 1 tsp

Garam Masala – 1/2 tsp

Green Cardamom – 1-2

Back Peppercorn – 2-3

Cinnamon – 1 inch piece

Dry red chilly – 2-3

Asafoetida/ Hing – a pinch

Ginger – garlic paste – 2 tsp

Oil – 1 tblspn

Salt to taste

Chopped Coriander leaves – 2 tblspn

2INSTRUCTIONS:

  1. Toast paneer with a little ghee. Keep it aside.
  2. Boil chopped onion, cashew and sunflower seeds with little salt in water until the onion is cooked and cashews are soft.
  3. Once cooled strain and make a smooth paste of the onion-cashew-seeds.
  4. In a pan heat oil.
  5. Toast cumin, cinnamon, red chilly, cardamom, pepper for a minute.
  6. Add asafoetida powder and mix.
  7. Add ginger – garlic paste and mix well till the raw smell leaves.
  8. Add the onion-cashew-seeds paste and mix well for 1-2 minutes.
  9. Add turmeric powder, red chilly powder and garam masala and mix well.
  10. Whisk the curd so there are no lumps. You can also blend it in blender.
  11. Add the curd in and stir continuously.
  12. Add 1/2 cup water and stir continuously. (you can use the strained water from the onion-cashew-seeds)
  13. Adjust salt and stir continuously till it thickens.
  14. Add the paneer pieces and mix well for 1 minute.
  15. Switch off the flame and garnish with coriander leaves.

Enjoy with hot phulkas

Note:

  1. The onion and cashew provided a little sweetness to the curry. Adjust the spices according to your taste.
  2. You can cut the paneer into small pieces after it is grilled. I chose to keep the lengthy pieces as it is.
  3. Keep stirring the curry after you add curd or it will curdle. 3

 

 

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