Preparation time: 15 minutes
Cooking time: 15 minutes
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)
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)
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.
Recipe courtesy of Punjab Milk Foods Inc.