Oh! I can’t explain how much I missed this space and it really feels nice to be back. Though I badly wanted to complete my 100th post before the break, I just couldn’t find the time. I was completely swept away by the activities of the move, the packing, the unpacking, settling down…. the list is endless. Time flew past. Without further boring you guys with the details of my move, let’s get on to our topic of interest…. Recipe of the day!!
Paneer Jalnawabi is a recipe I had noted down in my dairy long back. Even though it has been ages since I noted it, I never tried it out, mainly because the quantity of tomato to be used in the recipe was omitted by mistake. But now with my renewed spirit of experimentation, I decided to give it a shot, my way. I was truly happy with the result and so were my boys. 🙂 Here’s the recipe
Source: Unknown 🙁
- 200 gms Paneer
- 75 gms Cashewnuts
- 50 gms Poppy seeds (Khuskhus)
- 100 ml Butter
- 100 ml Fresh cream
- 100 gms Onion Chopped
- 2 Tomato chopped
- 2 teaspoons Cumin seeds
- 2 teaspoons Chilli powder
- 2 teaspoons Coriander powder powder
- 1 teaspoon Turmeric powder powder
- 1 teaspoon Sugar
- to taste Salt
- 2 teaspoons Methi Kasoori - (roasted and crushed)
- 100 gms Coriander leaves
- Fry paneer in oil and drain onto an absorbant paper (I used the paneer as it is) .
- Heat butter in a pan and splutter the cumin seeds.
- Saute the onions and tomatoes till brown in colour.
- Add cashewnuts, poppy seeds and saute for a while.
- Add chilli powder, coriander powder, turmeric powder and fry for a minute.
- Switch off the heat and let it cool.
- Grind the mixture into a fine paste.
- Transfer back into the pan and let it boil.
- Add cream, salt and sugar and once the mixture starts to bubble, add the crushed kasoori methi.
- Stir well and add the paneer pieces and let it cook on low heat for a minute or two.
- Switch off the heat and transfer to a serving dish and garnish with chopped coriander.
- This gravy goes well with all kinds of Indian breads.