Thursday, November 02, 2006
Kesari Paneer (Paneer to die for!)
(from Nita Mehta's More Paneer)
Block of paneer (200g)
Oil
2 large onions, finely chopped.
Ginger
Garlic
1/4c raw cashews (could probably use ground almonds)
1tbs+ dessicated coconut
1 cup Barambah Greek yogurt (or any thick yoghurt, with a touch of honey)
1tsp garam masala
1/2 - 1 tsp chilli powder
*saffron
1/2 cup milk/water
salt to taste
Soak saffron in a little hot water, grinding it first with a spoon.
Grind coconut and cashews to a paste with a little water.
Heat oil add onions, garlic and ginger. Cook till light brown.
Add garam masala, chilli and coconut-cashew paste. Cook for 1 minute
Add yoghurt. Cook on low heat till oil separates.
Add salt and saffron.
Add milk/water to get a thick whitish gravy. Simmer 5-7 minutes.
Add paneer, simmer another 3-4 minutes.
Serve with rice and pappadums.
NOTE Paneer is available at most supermarkets in the Lemnos brand, usually displayed with their fetta cheese, haloumi etc.
* We use the Master Foods saffron strands – as many as you would pick up (loosely) with an 1/8th teaspoon measure. We then crush them to a powder with a teaspoon, before adding the boiling water.
Block of paneer (200g)
Oil
2 large onions, finely chopped.
Ginger
Garlic
1/4c raw cashews (could probably use ground almonds)
1tbs+ dessicated coconut
1 cup Barambah Greek yogurt (or any thick yoghurt, with a touch of honey)
1tsp garam masala
1/2 - 1 tsp chilli powder
*saffron
1/2 cup milk/water
salt to taste
Soak saffron in a little hot water, grinding it first with a spoon.
Grind coconut and cashews to a paste with a little water.
Heat oil add onions, garlic and ginger. Cook till light brown.
Add garam masala, chilli and coconut-cashew paste. Cook for 1 minute
Add yoghurt. Cook on low heat till oil separates.
Add salt and saffron.
Add milk/water to get a thick whitish gravy. Simmer 5-7 minutes.
Add paneer, simmer another 3-4 minutes.
Serve with rice and pappadums.
NOTE Paneer is available at most supermarkets in the Lemnos brand, usually displayed with their fetta cheese, haloumi etc.
* We use the Master Foods saffron strands – as many as you would pick up (loosely) with an 1/8th teaspoon measure. We then crush them to a powder with a teaspoon, before adding the boiling water.
