Up in the northern parts of India, food lovers have a powerful passion for Paneer, the Indian version of cottage cheese. Indian chefs make some truly amazing dishes using Paneer as the main ingredient. Today, we will look at one such recipe – an innovative combination of Paneer, spices and Mustard Oil.
First, let’s list the ingredients that you will need:
Cottage Cheese (Paneer): 250 grams
Mustard Oil: 4 tablespoon
Coconut Milk: 250 millilitres
Cinnamon (Dalchini): 1 one-inch stick
Cardamom (Ilaichi): 2
Turmeric (Haldi) Powder: 1 teaspoon
Cloves (Laung): 2
Red Chilli Powder: Just a pinch
Bay Leaf (Tej Patta): 1
Onion: 1, large
Ginger (Adrak): 1 one-inch piece
Garlic (Lasan): 3 pods
Sugar: 1 teaspoon
Salt: to taste
Cut the Paneer into cubes. Use a little of the Mustard Oil to fry the cubes lightly.
Grind the onion, ginger and garlic into a thick paste.
Mix the red chilli powder and the turmeric powder in a little water.
Heat the remaining mustard oil in a pan. Add the bay leaf, cinnamon, cloves and cardamom and fry lightly. Next, add the paste of onion, ginger and garlic and continue frying till the paste takes on a brown colour.
Pour in the mixture of red chilli powder and turmeric powder, and continue frying.
Now it’s time to add the fried Paneer cubes along with sugar and salt. Then pour in the coconut milk.
Cook for around 7 minutes on medium heat, stirring gently – making sure the cubes of Paneer don’t crumble. Then cover the pan and continue cooking for another 3 minutes or so.
Your Paneer in a rich coconut gravy is now ready to be served. It is best eaten with steaming hot rice.