Monday, April 29, 2013

Saunfia Paneer ( Fennel infused Cottage Cheese)

Mildly infused with  fennel pd  and capsicum this panner curry is  a delight.
Most of the paneer dishes are quite rich but you will find that this one isn't. Quite simple to make , great to taste. I would urge you to try it once. 

Ingredients:    Serves 4

Paneer                                  200gms cubed into 1" pieces 
Capsicum                              1 ( 125 gms) chopped in cubes
Onion                                   1 med.(100gms)  chopped very finely
Tomatoes                             4 medium sized  ( 400 gms )
Frozen corn                          1/2 cup ( thawed)
Ginger paste                         1 tsp
Garlic paste                          1 1/2 tsp ( optional)
Oil                                       1 1/2 tbsp
Black cumin                          1/2 tsp
Green chilly                          1/2 chopped
Red chilly pd                        1 1/2 tsp
Turmeric pd                         1/2 tsp
Coriander pd                        1  1/2 tsp
Fennel pd                             2 tsp
Kasoori Methi                       1 tbsp
Cashew nut  pd                    2 tbsp
Yogurt                                 2 tbsp
Fresh malai( cream).            2tbsp
Water                                 1 cup
Milk                                    1/4 cup
Salt                                     to taste
Honey.                                1-2 tsp
Chopped coriander.             2 tbsp

  1. Blanch, peel and blend tomatoes, your homemade purée is ready.
  2. Heat oil in a deep nonstick pan and add black cumin.
  3. Once they change color tip in garlic, green chilly and onion.
  4. Fry on low to medium heat till onions turn pinkish brown.
  5. Add tomato purée and ginger paste. Cover and cook on low heat for 2-3 min.
  6. Once purée thickens a little, add capsicum, red chilly pd, coriander pd and  turmeric pd. 
  7. Cook till oil separates.
  8. Meanwhile whisk  together yogurt, malai and cashew  nut pd.
  9. Add this to the pan and mix well. Add corn and kasuri methi. Cook for a minute.
  10. Now add paneer, water, milk , salt and honey.
  11. Bring it to a boil and let it simmer covered till oil separates.
  12. Add fennel pd  mix well and cook for a minute. 
  13. Remove from fire.
  14. Taste and adjust salt and honey. 
  15. Garnish with chopped coriander .
  16. Serve with an Indian bread of your choice.
Note: you can adjust the amount of honey as per your taste.
Grind cashew nuts lightly to make cashew nut pd . It need not be very fine.
Cashew nuts can be powdered and stored in the fridge.
I prefer to use cashew nut powder than cashew nut paste. It's less time consuming and less hassle. 
Fennel pd should be added in the end to keep its aroma intact.