Paneer – it is believed that Portuguese colonization have introduced paneer/chenna to the eastern parts of India. Eventually it has found its way to south India and became prominent in the urban areas over the last decade. Now it is one of the must have dishes in all the get-together and potluck events, especially for the vegetarians. I can never hold back my hands from picking atleast one piece of paneer, despite seeing chicken and goat. Well, I could say I have a thing for the creamy curries and paneer is a perfect ingredient to make one.
There are a handful of options like paneer butter masala, kadai paneer etc., yet, I’m fond of this particular recipe because of the spices and it pairs well with ghee rice, rotis and chapathis.
—Ingredients for 3 servings—
For grinding
2 medium sized tomatoes
1 medium sized onion
8-10 cashew nuts
2 green chillies
1 inch ginger
6-8 garlic pods
4 cloves
3 green cardamom
1 black cardamom
1 inch cinnamon bark
2 bay leaves
150 grams paneer/cottage cheese, cut into medium sized cubes
1 medium sized onion, finely chopped
1 inch ginger, strips/julienne
1 green chilli, finely chopped
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon chilli powder
1 tablespoon garam masala
1 tablespoon dried fenugreek leaves/kasuri methi
6 tablespoons butter/clarified butter
1/3 cup curd
3 sprigs fresh coriander leaves
Salt as needed
—Process—
1. In a pan, heat 2 tablespoons of butter and shallow fry the paneer cubes for a couple of minutes and remove the pieces from the pan.
2. Add the onions and sauté until it becomes translucent. Then add the tomatoes, green chillies, garlic, ginger and cashew nuts, sauté for 4-5 minutes in a medium flame.
2. Grind the above into a smooth paste and keep aside.
3. In the same pan, add 2 tablespoons of butter and add the raw spices and sauté for a minute. Add in the onions, once they become translucent, add the ginger and green chillies.
4. Add the ground paste, all the powders except garam masala, curd, salt, 2 tablespoons of butter and a cup of water. Close the lid and cook over a medium flame until the butter separates.
5. Add in the garam masala and paneer pieces, give it a gentle stir and cook for a couple of minutes.
6. Top it off with dried fenugreek leaves/kasuri methi and coriander leaves.
Loavesandfishez 