Paneer Nawabi

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Ingredients:

200 gms paneer/cottage cheese cut in cubes

1 tsp cumin/jeera seeds

1 bay leaf

1 small cinnamon stick

5 green cardamom

1/2 cup whisked curd

2 tbsp cream / malai

1 cup milk

4 chillies slit lengthwise

1 tsp kewra water

1 tbsp kasuri methi crushed

2 tsp tikhalal red chilli powder

1 tsp black pepper powder

1 tbsp butter

2 tbsp oil

Salt as per taste

few strands of kesar + 1 tbsp warm milk


For curry masala paste:

1 big onion roughly chopped

5 garlic crushed

1 inch ginger

4 green cardamom

15 whole cashew

10 blanched almonds/badams

2 tsp poppy seeds/khus khus

1 cup water


Recipe:

1. In a large kadai take masala ingredients: onions, garlic cloves, ginger, cardamoms, whole cashews, almonds and poppy seeds. Add 1 cup water, cover and boil for 15 minutes.

2. Cool completely, and blend to smooth paste adding water as required. keep aside.

3. In a same kadai, heat 1 tbsp butter and 2 tbsp oil. Add cumin seeds, bay leaf, cinnamon and cardamoms. Saute until spices turn aromatic.

4. Now add prepared masala paste and stir well. Cover and cook on low flame, until the raw flavour disappears and oil separates from sides.

5. Later switch off the flame and let the mixture cool for 5 mins. Then add whisked curd and stir continuously. Mix well into the mixture. Cook until the oil separates from the sides.

6. Then add cream,and milk. Stir adjusting consistency as required. DO NOT make it very thin. Let it be semi thick gravy.

7. Add salt, red chilli powder, black pepper powder and slit chillies and mix well.

8. Finally add paneer cubes and kewra water and mix well.

9. Cover and cook for 5 mins. At the end add kasuri methi and mix well. Keep it covered.

10. Just before serving paneer nawabi, top it with a tsp of saffron milk.

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