Now Paneer is a favourite with almost everyone I know. A lot of meat in dishes like the tandooris, kormas etc can be substituted with paneer, a milk based product akin to cottage cheese.
This is my take on a spicy paneer dish which has a base of thick and rich tomato gravy. As you cook this particular dish, the aromas wafting from your kitchen will have family members eagerly awaiting to try this paneer.
The heavy spices such as cloves, cinnamon, bay leaves, cardamom, ginger, garlic make it a perfect dish for the cold evenings that are now nearly upon us…yes; fall and winter!. Imagine if you will, coming home to steaming bowl of spicy paneer served with a paratha or naan and a salad….for me this dish is an instant warm up. Tender cubes of fresh paneer gently heated in a rich aromatic sauce. The recipe follows below, I do hope you will try this dish as it is sure to a big hit with the kids.
3 clove
1 stick cinnamon (appx 2 inc)
3 cardamom
2 bay leaves
1 tea sp garlic paste
1 tea sp ginger paste
1 large onian (finely chopped)
4 large tomatoes ( grated)
2 tea sp chilli powder
1 1/2cup water
1 tea sp sugar
1/2 tea sp garammasala
10 ps cashew nuts (soak in the water and grind)
1 cup panir cubes ( aapx)
5 tab sp oil
In a pot heat the oil and add cinnamon cardamom when it starts to crackle add garlic paste ,ginger paste and onian soute until they turn golden brown. add chopped tomatoes and continue to cook until the oil ozzing out add cashew nut paste mix again nicely and mix again ,lastly add panir cover for few min. Mix slowly as panir will break.
jikoni 