Paneer is one of the important ingredients of North Indian cuisine and is a versatile dairy product that can be used to makes several dishes. Also known as cottage cheese, it is traditionally prepared by curdling hot milk using lemon juice or yoghurt. Sometimes, people also use vinegar to curdle the milk. It is also said that the vegetarians love paneer the same way a non-vegetarian loves chicken.
INGREDIENTS
For the Gravy
1 cup chopped tomatoes
1/2 cup sliced onions
1/4 cup cashews (Kaju)
4 almonds( Badam)
2 whole dry( Kashmiri) red chillies
Other ingredients for making the complete recipe
2 tsp oil
1 tsp ginger-garlic paste
25 of cinnamon (dalchini)
2 cloves (laung )
2 cardamoms
1 bay leaf (Teja Patta)
2 tsp dried fenugreek leaves (Kasuri methi)
1 tsp garam masala
3 tbsp tomato puree
salt to1 taste
2 tbsp whisked low-fat curd (Dahi)
1/2 tsp sugar
1 cup Low Fat paneer strips, cut into 1” cubes
METHOD
1. First, let us make the gravy. In a non-Stick Pan, put onions, tomatoes, chillies, almonds and cashews and stir them on low flame till the onions change colour and tomatoes become little soft.
2.Cool and blend in a mixer to a smooth paste. Keep aside.
3. Heat the oil in a kadhai, add the garlic paste and sauté on a medium flame for a few seconds.
4. Add the cinnamon, cloves, cardamom and bay leaf and sauté on a medium flame for a few more seconds.
5. Add the dried fenugreek( kasoori methi) leaves, garam masala, tomato purée and the above gravy and sauté on a medium flame for another 2 to 3 minutes, while stirring continuously.
6. Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Add the curd, mix well and cook on a medium flame for 1 more minute.
7. Add sugar, 1/4 cup of water, paneer, mix well and cook on a medium flame for another 2 minutes.
Serve hot garnish with Coriander leaves and ginger flakes. You can also add cream if you want to add that little richness to the gravy.
Also watch: Aam Panna Recipe https://darbar-e-lazzat.blogspot.com/2020/06/aam-panna.html