My old diary is a treasure trove of recipes I jotted down way back when I was a teenager – some from television, some from mom / aunts. Whether it was then or now, my interest in cooking still lies in making something unusual; something one doesn’t make it on a daily basis. Here is one such recipe for Paneer / cottage cheese. The gravy is white and smells & tastes great!
Paneer / Cottage Chesse – 200 gms (cut into triangles)
Cashew – 8 to 10 nos (broken into pieces)
Green chilli – 3 nos (finely chopped)
Onions – 2-3 nos (medium sized) – chopped into big chunks
Garlic – 5-6 flakes
Ginger – 4 tbsp or roughly a 12 mm piece
Cardamom – 2-3 nos
Cloves – 2 nos
Cinnamon stick – about 1 inch
Bay leaf – 1 no
Dry red chilli – 1 no
Dry coriander seeds – 1 tsp
Curd / Plain Yogurt – 1 cup
Sugar – 1/2 tsp
Ghee / Clarified Butter – 2 Tbsp
Coriander – for garnish
Salt to taste
- Make ginger garlic paste adding little bit of water. Keep aside
- Roughly / coarsely grind coriander seeds and red chilli. Keep aside
- Boil onions in 3/4 cup of water. When cooked and trasparent; drain
- Blend drained onions and cashew into fine paste in a mixer
- Heat ghee in a thick bottomed pan and add – cardamom, cloves, bay leaf, cinnamon and fry for few seconds
- Add ginger garlic paste and fry for few minutes
- Now add the onion and cashew paste and fry well
- Add chopped green chilli and fry well
- Add the ground coriander and chilli powder and continue frying
- Simmer gas flame. Now add beaten curd and salt. Continue cooking on low flame till curd gets cooked and incorporated
- Add chopped fresh coriader
- Finally add paneer and suagr
- Serve with chappatis (Indian bread) / parathas
Till next time … have fun cooking 🙂
Akshayapatram 