|
Recipe: Paneer Yakhini
Ingredients:
250 gms paneer (cubed)
oil for shallow frying
1 to 2 tsp ghee
pinch of asafoetida powder
2 cloves (crushed)
1 tsp cumin seeds
2 green cardamoms
1 black cardamom
a very small cinnamon stick or pinch of cinnamon powder
1 cup water
¼ tsp turmeric powder
11/2 tsp fennel seed powder
¼ tsp dry ginger powder
salt to taste
½ cup milk
finely chopped coriander leaves (to garnish)
½ tsp roasted cumin seed powder (to garnish)
Method:
Lightly shallow fry the paneer cubes and soak in little water for 5 to 10 minutes. Lightly heat ghee in a nonstick pan or a kadai. Add asafoetida powder, cloves, cumin seeds, cardamoms and cinnamon. Sauté for few seconds. Add water, turmeric powder, fennel seed powder and dry ginger powder. Mix well. Simmer and give 2 to 3 boils. Remove the paneer from the water. Add the paneer and salt to the mixture. Mix gently. Boil on a low flame for 8 to 10 minutes. Add milk and continue boiling, stirring continuously till the gravy thickens a little. Evenly sprinkle cumin seed powder and garnish with coriander leaves. Serve hot with rice or rotis.
| 
