Indian cuisine won’t be completed if we don’t mention paneer or cottage cheese. Paneer and the dishes made with it keep a special place in our menus whether we talk about the snacks, sweets, or the main course preparations
This is one of the few ingredients which is loved by all age groups. The number of dishes to be prepared with it is beyond our imagination. This milk-based ingredient is so versatile that you can go on experimenting and this will give out the best.
Being tired of the same base, I wanted to try something different so I made a Kaju-nariyal paneer dish prepared without onion and tomatoes. Very little oil is used as nuts and seeds contain oil too. The nuts and seeds give it a little sweet and delicate flavour. I have added a few whole red chillies to balance the flavours. You can skip the chillies if you are making it for the kids
Prep time – 20 min Cook time – 10 minutes Course – Main Cuisine – Indian Author – Bharti Dhawan
Ingredients
1- Kaaju/cashew nuts(broken or whole) – 1 tbsp
2- Paneer(cottage cheese) – 300 gms
3- Melon seeds/kharbooja beej – 1 tbsp
4- Coconut – 2 medium-size pieces
5- Milk for soaking the cashew – 1/2 cup
6- Water for gravy – 1 cup
7- Oil – 1 tsp
8- Cumin seeds – 1 tsp
9- Whole Red Chillies – 2 nos
10- Salt – 2 tsp or to taste
11- White pepper powder – 2 tsp
12- Fresh coriander leaves to garnish
Instructions
1– Firstly, soak kaaju/cashew and melons seeds in the warm milk and coconut in the warm water for 15 minutes. This process makes the blending easier
2- Add all the soaked ingredients to the wet blender and make a fine paste
*Recommended to grate the coconut first and then blend
3- Add oil to a pan and drop some whole red chilies and cumin seeds. Allow them to crackle. Add 1 tsp white pepper and give a stir (keep the flame low to prevent the spices from burning)
4- Add the nut-seed and coconut paste and roast(bhunow) it for a few minutes, stirring continuously to avoid from burning
5- Add sufficient water for the gravy and allow the gravy to cook nicely
6- Add paneer cubes and mix to coat well. Add water to make the puree. Allow it to boil for 2-3 minutes.
7- Add the remaining white pepper and give 1 more boil. Finish the dish with fresh coriander leaves
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