Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

1 kg Nanak Paneer

300 g or 1 1/1 cups Yogurt

200 g or 1 2/3 cups Onions finely chopped

10 g or 2 tsp Turmeric powder

7 g or 1 tbsp Mustard seeds

10 g or 2 tsp Red chilies powder

10 g or 2 tsp Sugar

60 g or 3½ tbsp Ginger paste

60 g or 3½ tbsp Garlic paste

20 ml or 4 tbsp Lemon juice

5 g or 1½ tsp Black cumin seed (Shah jeera)

10 Cloves

16 Red chilies whole

10 Green cardamom

8 g or 2 tsp Fenugreek seeds (Methi)

110 ml or ½ cup Olive/Mustard oil

100 g or 8 tbsp Peeled garlic whole

10 g or 1½ tbsp Coriander chopped

0.5 g Asafoetida (Heeng)

Directions

Cut Nanak Paneer into small cubes. Heat oil in a pan to a smoking point; add cloves, cardamom, mustard seeds, fenugreek(methi) seeds, whole red chilies, cumin seeds, and stir. Add chopped onions and immediately reduce the heat, sauté over medium heat until onions are brown. Add ginger/garlic paste, red chili powder, turmeric powder, stir, and cook for 3-4 minutes. Add beaten yogurt, bring it to a boil, and simmer over low heat until oil separates from the gravy. Add Nanak Paneer cubes and salt, pepper, sugar, peeled garlic, lemon juice, stir, and cook for one minute. Transfer into a serving dish, garnish with fresh coriander.
Note: Could be kept in a sterilized bottle in the refrigerated for 5-7 days without the chopped coriander.

Serves: 5

Recipe compliments of Punjab Milk Foods Inc.