Serves: 4 Cooking time (approx.): minutes Style: North Indian Vegetarian 400 grams cottage cheese (paneer) cut into 1" cubes 1 cup(s) yoghurt beaten well ½ cup(s) coriander leaves finely chopped 2 tablespoon(s) mint leaves finely chopped 1" cinnamon stick 2 bay leaves 3 green cardamoms and cloves each 1 teaspoon(s) cumin powder 2 tablespoon(s) coriander powder 2 tablespoons ghee (clarified butter) / butter salt to taste | 2 cup(s) water 1 tablespoon(s) black peppercorns powdered coarsely 2 tablespoon(s) fresh cream ½ teaspoon(s) hot spice mix (garam masala). To be ground: 3 onions sliced and fried to golden brown 3 flakes garlic 1" ginger chopped 2 green chillies | - Grind the ingredients (to be ground) to a fine paste with little water.
- Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2 minute(s).
- Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2 minute(s).
- Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriander-mint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15 minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time.
Garnish with a sprinkle of crushed black pepper. TIP: - traditionally this dish is cooked in a clay pot with its lid sealed by kneaded whole wheat flour. It is then kept for a very long time in a heated clay oven for the spice flavors to blend well.
Serve hot with: Green Peas Rice (Matar Pulav), white rice , Poori (deep fried unleavened bread) or Roti. |