Just as I was looking for a paneer recipe, I came across this one on a television program. With the ingredients being quite simple and readily available, I prepared this for dinner the same night. I must say that the dish turned out to be superb. It has a few levels of flavour that slowly unravels as you bite, chew and swallow. The dish was even better than most paneer dishes served in many restaurants. The combination of paneer and black pepper was surprisingly wonderful.
1 cup cubed paneer
1 large onion, chopped
2 green chillies
2 tablespoon cashew nuts, soaked
1 teaspoon ginger garlic paste
¾ cup curd/yogurt
¼ cup milk
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon black pepper powder
¼ teaspoon chilly powder
½ teaspoon kasoori methi
½ teaspoon cumin seeds
1 bay leaf
Salt to taste
Cooking oil
Heat little oil in a kadai and fry the onions
Add green chillies and ginger garlic paste and cook until raw smell goes
Cool and grind to smooth paste along with the soaked cashew nuts
Heat some oil and add the cumin seeds and bay leaf
Once cumin browns add the ground paste and cook until most of the moisture is gone and it all comes together
Add turmeric, coriander, cumin, chilly and black pepper powders, mix well and fry for couple of minutes. Add little water if needed (I cleaned up my mixie jar and added some water from it)
Add yogurt and kasoori methi and allow to simmer
Add paneer, salt and simmer for about 5 minutes stirring frequently
Add chopped coriander leaves and milk and simmer for about 10 minutes stirring frequently
Serve!
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