Nov 26, 2009

Paneer in Yogurt gravy

As soon as I read that JFI for Nov was Paneer, I was elated. I'm not an accomplished cook, but I love to experiment with whatever ingredients that I have. An paneer is something I love. DH loves it.
Besides, paneer is the vegetarian's meat. If you go to any restaurant that serves non-veg food, the veg menu will have paneer in the largest number. Sure, they can make 20 dishes with meat, but in veg there is only paneer. Did all the vegetables rot in their kitchen?

I love reading cookbooks, and trying stuff from them. Sometimes, they're even under my pillow coz I fall asleep while reading them. My DH can't figure out why I read mini cookbooks as bed time reading!

Here's a recipe I made last week. It was one of my nightime readings that made me notice this. It turned out to be a nice spite of the milk and yogurt, there is the zing of green chillies and ginger, and kasoori methi. I think its from nita mehta's book. I need to find some more cook-books...suggest some good traditional ones if you can. I'm a gujju by birth but andhraite by palate.

Here's the recipe for Paneer in yogurt gravy.

200 gm paneer - 1x1" pieces
2 Tbsp oil
1/2 tsp shahi jeera (black cumin)
1/4 tsp red chilli pwd, salt to taste
1 1/4 cups milk
ginger and coriander to garnish

For the yogurt paste
1 large onion
1 tomato
2 green chillies
2" ginger
3/4 cup yogurt
2 Tbsp kasoori methi

The how-to
put all the ingredients of the yogurt paste into a mixer and grind to a smooth paste. as smooth as you can get it.

Heat oil in a vessel, add shahi jeera. Let it release the flavor. then add yogurt paste and cook till the water from the yogurt evaporates. the masala should thicken slightly and oil starts leaving the paste.

add salt and chilli pwd, stir well. At this point, take the vessel off the fire. add just about 1/4 cup milk and mix well. also all the paneer pieces and stir so that the masala coats the paneer.

Return the vessel to the fire and on low heat add the remaining milk. Keep stirring continuously till it comes to a boil. Continue cooking on low heat till the gravy is to the consitency of your liking.

serve with ginger juliennes and fresh cut coriander.

This is my first ever entry into any event. This goes to JFI with the theme Paneer, hosted by The spice who loved me.

This event was started by Indira of Mahanandi, and it has been 3 yrs since she started this event.


Cardamom said...

Thank you for your entry! It does look delicious.

Nice to meet a fellow Gujju. :)

the spice who loved me

s said...

nice different dish...