8 oz paneer, cubed
1/4 cup yogurt
1/8 tsp turmeric
1 tsp salt
1 tbsp ghee
1 tbsp ghee
1/4 tsp kalonji aka nigella seed
1 tsp coriander seeds
1/4 tsp methi aka fenugreek seeds
1/2 tsp cracked black pepper
1/2 tsp fennel seeds
1/4 tsp methi aka fenugreek seeds
1/2 tsp cracked black pepper
1/2 tsp fennel seeds
4 whole red chilies
1/8 tsp asefetida, very scant
Mix paneer, yogurt, turmeric and salt.
Mix paneer, yogurt, turmeric and salt.
Heat ghee and roast whole spices and chilies. Cool slightly and grind in a mortar and pestle. Turn up heat and bloom asafetida, then stir fry paneer mixture till sauce is reduced but yogurt is lightly coating cheese. Toss with spices and serve immediately.
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