MouTh WaTerinG~ Paneer Kali Mirch
400 grams cottage cheese (paneer) cut into 1" cubes 1 cup(s) yoghurt beaten well ½ cup(s) coriander leaves finely chopped 2 tablespoon(s) mint leaves finely chopped 1" cinnamon stick2 bay leaves 3 green cardamoms and cloves each 1 teaspoon(s) cumin powder 2 tablespoon(s) coriander powder 2 tablespoons ghee (clarified butter) / buttersalt to taste 2 cup(s) water 1 tablespoon(s) black peppercorns powdered coarsely 2 tablespoon(s) fresh cream ½ teaspoon(s) hot spice mix (garam masala).
To be ground:3 onions sliced and fried to golden brown
3 flakes garlic
1" ginger chopped
2 green chillies
MeTHoD~Grind the ingredients (to be ground) to a fine paste with little water.Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2 minute(s).Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2 minute(s).Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriander-mint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15 minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time.Garnish with a sprinkle of crushed black pepper.
Published: February 06, 2008
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