DAHI PANEER

On a busy or lazy weekday night if we are not in a mood to go into an elaborate process of preparing a vegetarian dish; washing, cutting and again wash, saute for quite sometime to bring the right taste.... what comes to our rescue? In our family it is Paneer. A simple curry with paneer accompanied by a meat curry and dal is immensely enjoyed with roti / paratha by my men. My senior is not so much of a paneer lover but he would have it if there is a bowl of meat curry. So, often I keep aside my knife and chopping board... prepare a paneer curry absolutely relaxed with my headphones on.... and get a priceless reward.... of illuminated faces....This paneer dish is made in a yogurt based curry using minimal spices. What I liked about the Dahi Paneer / Yogurt Paneer curry is i'ts creamy texture for using cashew nut paste and its tangy sweet taste. Be with piping hot rice or Indian breads, it tastes good. Let us prepare this Dahi Paneer or Yogurt Paneer together.

INGREDIENTS :

Paneer Cubes : 200-300 gm
Ginger Paste : 1tsp

Garlic Paste : 1 tsp
Plain Yogurt : 100-150 gm

Gram Flour : 1/2 tsp

Cinnamon Stick : 1 small sized stick

Green Cardamom : 2-3

Clove : 3-4
Bayleaf : 1
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/2 tsp

Garam Masala Powder : 1/2 tsp
Salt : As Required
Sugar : 1 tsp [optional]
Oil : 3tbsp

METHOD :

Apply little salt to the paneer cubes and mix well. Keep aside for 10-15 minutes.

Mix together the ginger & garlic pastes, red chilli powder, turmeric powder, salt.

Heat the oil in a wok. Temper with the bayleaf, cinnamon stick, green cardamoms, cloves.

Add the paste mix and stir cook for 2 minutes.

Beat together the gram flour, sugar , plain yogurt & add to the wok. Keep stirring till the oil separates from the spice mix.

 Add a cup of water. Stir, bring it to a boil and let it boil for 3-4 minutes.

Add the paneer cubes. Let boil at low heat for 2 -3 minutes.

Transfer to a bowl. Serve hot with rice or chapati.