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 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 smallu00a0 cinnamon stick or pinch of cinnamon powder
1 cup water
u00bc tsp turmeric powder
11/2 tsp fennel seed powder
u00bc tsp dry ginger powder
salt to taste
u00bd cup milk
finely chopped coriander leaves (to garnish)
u00bd 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. Sautu00e9 for few seconds. Add water, turmeric powder, fennel seed powder and dry ginger powder. Mix well.u00a0 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. 
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Lightly shallow fry the paneer cubes and soak in little water for 5 to 10 minutes.

Jimmy Shergil's Paneer Yakhini

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Jimmy Shergil's Paneer Yakhini

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