Sunday, October 10, 2010

Paneer Jaipuri

In search of some new paneer (cottage cheese) dishes, the Paneer Jaipuri caught my eye. 

The dish requires Vegetable Stock to be used instead of water for the gravy. I tried it out and the result was a good, different , flavorful dish!!

How do we do it.......

  • Onions
  • Yoghurt ( 1 cup)
  • Cashewnuts ( 1-2 tsp grounded in to a paste)
  • Coriander Powder (2 tsp)
  • Yellow chilli powder ( 2 tsp)
  • Salt 
  • Saffron (2-3 strands)
  • Lukewarm mik ( a little )
  • Cardamom
  • Cloves
  • Cinnamon
  • Ginger-Garlic paste
  • Ghee (2-3 tsps)
  • Mace Powder
  • Fresh cream (a tsp or two)

Soak the saffron strands in a little lukewarm milk for some time and grind in to a paste.

Grind the onions to a fine paste. Take 1-2 tsp of the onion paste and fry it separately till golden brown 

Now in a bowl whisk the yoghurt. Add the fried onion paste, coriander powder, chilli powder , salt, cashew paste and mix them well. Set it aside.

Heat ghee in a pan, add cardamoms, cloves, cinnamon and saute for a few minutes. Now add the onion paste and stir fry till golden brown. Add ginger and garlic paste and keep on stirring it till the raw smell disappears. 

Now add the yoghurt mix and saute it well. 

Add 2 cups of Vegetable Stock and bring to a boil. The purpose of using vegetable stock is to bring out the essence of the vegetables and it adds immensely to the flavour of the dish. 

Further the recipe asks for yellow chilli powder for the authentic taste. Not having yellow chilli powder I substituted with red chilli powder. Also since I did not have mace, I used nutmeg powder for flavor.

Add Paneer (cottage cheese) and simmer the whole mix till it thickens. Now sprinkle mace powder, saffron and add some fresh cream .

Paneer Jaipuri is Ready to be had with Rotis/Naan/Rice

Enjoy !!

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