Peppery Cottage cheese (Paneer) in yoghurt Gravy

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Ingredients

1. Onion – 1

2. Cottage cheese – 200 gms, cubed

3. Yoghurt – 1/2 cup, at room temperature

4. Ginger – 1/2 inch piece

5. Garlic – 2 cloves

6. Green chillies – 2, finely chopped

7. Cashew nuts – 10-12

8. Cumin seeds (Jeera) – 1 tsp

9. Cinnamon (Dalchini) – 1 inch piece

10. Green cardamoms (Elaichi) – 2

11. Cloves (Laung) – 2

12. Bay leaf (Tej patta) – 1

13. Black peppercorns – 1/2 tsp

14. Red chilli powder – 1/2 tsp

15. Garam Masala powder – 1/4th tsp

16. Coriander powder (Dhania powder) – 1/2 tsp

17. Salt – 1 tsp or to taste

18. Water – 1/2 cup

17. Oil – 4 tbsp

Method

1.

Peel and chop the onions. Finely chop the green chillies.

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2.

Beat the yoghurt smooth using a wire whisk. The yoghurt should be at room temperature.

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3.

Using a mortar and pestle, crush the peppercorns into a coarse powder. Peel and crush the ginger and garlic into a paste. 

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4.

Heat the 2 tbsp of oil in a saucepan.

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5.

To the hot oil, add cumin seeds and allow them to splutter for a few second. Next add the cloves, cinnamon, green cardamom and cook for a minute.

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6.

Now add in the chopped onions and fry on medium heat, stirring often until the onions start to brown.

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7.

Then add the ginger, garlic and green chillies and fry for another few minutes.

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8.

Add the cashew and fry until the cashews are browned.

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9.

Now remove the saucepan from heat and allow the onion and cashew mixture to cool.

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10.

Once cooled, grind the mixture to a smooth paste.

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11.

Now heat the remaining 2 tbsp of oil in the same saucepan. Add a bay leaf and let it sizzle in the hot oil for a few seconds. 

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12.

Then add the  pureed onion cashew mixture. Along with it add in the spices – Crushed black peppercorns, red chilli powder, coriander powder, garam masala powder and salt.

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13.

Cook on low heat for about 10 minutes allowing the spices to cook. Stir very often as the mixture will stick to the bottom of the saucepan.

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14.

Now remove the saucepan from the heat and gently stir in the yoghurt and 1/2 cup of water. Never stir in the yoghurt while the saucepan is still on heat as it will curdle the yoghurt.

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15.

Once mixed, put the saucepan back on heat and bring to a gently simmer for about 10 minutes. Stir in between gently.

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16.

Add the cottage cheese cubes and cover the saucepan and cook for another 1-2 minutes.

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Garnish with coriander leaves and serve with chapatti.

 

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