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Kashmiri Paneer
Kashmiri Paneer
Ingredients
400 gm paneer-cubed
1 ½ tsp thandai/sardai mixture-soaked in ½ cup water
10 almonds-blanched and peeled
1 tbsp clarified butter
¼ tsp green cardamom powder
10 peppercorns
½ cup hung yoghurt
2 tsp ginger paste
1 tsp kashmiri chilli powder
1 tsp turmeric
1 ½ tsp salt
Method
Grind the thandai mixture, strain and make up to 1 ½ cups
with water.
Grind 8 almonds and mix into the thandai mixture. Sliver the remaining
2 and
keep for garnish.
Mix ghee, half the cardamom powder, peppercorns, ½ tbsp yoghurt
and
ginger paste in a dish and cook covered at HIGH for 2 minutes.
Mix in chilli powder, turmeric, salt, yoghurt and thandai mixture.
Cover and
cook at HIGH for 5 minutes.
Add the paneer, mix well and cook covered at 70% for 7 minutes.
Serve garnished with the remaining cardamom powder and the slivered
almonds.
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