Ajwaini Dahi Paneer

Paneer, Yogurt, Yellow/White Onions, Green chillies, Ajwain (carom seeds), Garam masala, Fresh Ginger, Fennel powder, Coriander-Cumin Powder.

1. Cut up the paneer into finger shaped pieces and lightly saute them in a little oil.( Ensure that they are not browned or deep fried, the idea is to just keep them firm later on in the gravy).
2. Blend 2 big yellow/white onions with 4 green chilies (more if you like it spicy like me!) and a large piece of fresh ginger. Keep aside.
3. Dry roast 1 tsp of ajwain and grind it to a fine powder.
4. Heat oil in a big, flat-bottomed pan. Add cumin and ajwain seeds to it and when they start to splutter, add the ground onion mixture.
5. Add salt, garam masala, coriander-cumin powder, fennel powder, and saute well till the raw smell is gone.
6. Take 2 cups of well-whisked yogurt and add to the above mixture and reduce the heat. Add the paneer and half a cup of water.
7. Mix well and allow to cook on low heat for about 15 minutes.
8. Turn off the heat and add the ground ajwain and mix well.
9. Garnish with finely cubed red pepper and cilantro.
10. Serve hot with naans/rotis or pulao.

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