Category
|
- Vegetarian
|
Star Ingredient
|
- Paneer / Cottage Cheese
|
Course
|
- Main Course / Curries
|
Cuisine
|
- Indian cuisine (Kashmiri)
|
Difficulty Level
|
- Medium
|
Taste
|
- Spicy
|
Servings
|
- Serves 4
|
Ingredients
- Paneer / Cottage Cheese (cubed) - 400gm
- Yoghurt - 1.5 cup
- Ginger, grated - 2 tsp
- Garlic, crushed - 4 cloves
- Vinegar - 2 tsp
- Cinnamon Stick - 2 small
- Cardamom pods - 3
- Cloves - 4
- Onion, medium sized - 2
- Ghee / Clarified Butter - 2.5 tbsp
- Cumin / Jeera powder - 2 tsp
- Fennel / Saunf powder - 2 tsp
- Coriander / Dhania powder - 1.5 tbsp
- Red Chilli powder - 3 tbsp
- Garam Masala - 3 tsp
- Vegetable stock - 1cup
- Salt to taste
For garnishing
- Chopped coriander leaves - 3 tbsp
Procedure
- Take a bowl & gently mix paneer, yoghurt, vinegar, half of grated ginger & half of crushed garlic.
- In a wok heat ghee. When ghee gets hot, add whole spices. Keep stirring until a nice aroma is released.
- Add onions & saute. Add remaining ginger & garlic when onions become translucent.
- Saute till the onions are browned.
- Add the ground spices & cook on a medium flame until it releases its aroma.
- Add paneer & the remaining yoghurt mix, if there's any left, to the spices.
- Add the vegetable stock & let it simmer until the gravy thickens.
- Add salt as per taste.
- Garnish with fresh coriander leaves & serve hot with roti / phulka / paratha / rice.
