Tuesday, July 3, 2007

Paneer Pudinawala

Serves 4
5-6 sprigs Fresh mint leaves
250 gms Cottage cheese (paneer, ½ inch triangles)
1 tbsp Oil
2 Black cardamoms
4 Green cardamoms
6 Cloves
8 Black peppercorns
1 inch stick Cinnamon
3-4 Green chillies (broken)
2 medium sized Onions (grated)
2 tbsps Poppy seed paste (khuskhus)
Salt to taste
2 tbsps Fresh cream

Heat oil in a pan.
Add black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon and sauté.
Add broken green chillies, grated onions and continue to sauté till the onions brown lightly.
Tie up the mint sprigs together and add to the pan.
Bruise the leaves lightly, add one and a half cups of water and mix.
Add poppy seed paste and mix.
Add salt and bring the gravy to a boil.
Let it simmer for three to four minutes.
Take the mint sprigs out and add the paneer triangles.
Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through.
Add fresh cream and take it off the heat.
Serve hot.