Producer: Priyanka Das Editor: Sujata Singh
1/4 cup mustard oil 1 cup finely chopped fenugreek leaves 2 cups paneer cubes 1 cup roughly chopped onions 1/4 cup cashew nuts 2 green chillies 1/4 cup mustard oil 2 tsp finely chopped ginger 1 tbsp finely chopped garlic 1 tsp finely chopped green chillies 1/4 tsp turmeric powder 1/4 tsp chilli powder 1 tsp coriander-cumin seeds powder 1/2 cup fresh curd 1/4 tsp fennel seeds powder 2 tbsp fresh cream Salt and freshly ground black pepper to taste
Combine onions, cashews, green chillies and 1 cup of water in broad non-stick pan. Cook on a medium flame for 8 to 10 minutes, until the water evaporates. Remove in a plate and allow it to cool.
Transfer into a mixer jar and blend till smooth paste. Keep aside.
Combine curd, fennel powder and fresh cream in a small bowl and whisk it well. Keep aside.
Heat mustard oil in a broad non-stick pan, add the paneer cubes and shallow fry them on a medium flame until light brown on all the sides.
Remove the paneer cubes in a deep bowl and add enough hot water to it. In the same pan, add ginger, garlic and green chillies, saute for a few seconds.
Add the fenugreek leaves, turmeric powder, chilli powder and coriander cumin seed powder. Saute on a medium flame for 2 to 3 minutes.
Add the prepared onion cashew paste, mix well and cook it on a medium flame for 3 to 4 minutes, while stirring continuously.
Add the curd mixture and mix well. Add the paneer cubes, ½ cup paneer soaked water, salt and pepper to taste.
Mix well and cook it on a medium flame for 5 minutes, while stirring occasionally. Serve Kashmiri-style paneer methi chaman recipe hot.