A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder!
Cut the paneer into half-inch wide and one-inch long pieces.
Boil the onions in a quarter cup of water. Drain and allow to cool. Grind the onions to a fine paste.
Heat the oil in a kadai; add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.
Add the green chillies and boiled onion paste and sauté for three to four minutes over low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.
5. Add the cashew nut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron, garam masala powder and salt to taste.
Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.