Updated: Apr 24
A wonderful recipe from Niyati Chanchani. Subtle flavors accompany the soft paneer cheese.
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1 tbsp coriander seeds
4 dried red chillies
50 gms fresh coriander leaves
3 garlic cloves
1 inch ginger
2 tbsp sunflower oil
1 tsp cumin seeds
2 medium onions, finely chopped
1 ½ tsp salt
½ tsp coriander powder
½ tsp garam masala
½ tsp chilli powder
½ tsp turmeric powder
450 gms paneer, cut into small pieces
50 gms double cream
1 tbsp lemon juice
In a pan dry roast the coriander seeds with the red chillies for 2 minutes until they begin to change colour. Roughly grind the seeds in a pestle and mortar and keep the chillies aside.
Grind the coriander, ginger and garlic to a smooth paste and leave aside.
Heat the oil in a pan. Add the cumin seeds and the roasted red chillies, when they start to sizzle add the onions. Let the onions cook till deep golden brown. To this add the coriander paste and cook for 5 minutes. Then add all the spices to this with the roasted coriander seeds and mix well.
Throw in the paneer and mix it all well. Add 50 ml of water and cook for 5 minutes. Then add the cream and cook for another 2 mins. Finish with the lemon juice and mix well. Serve hot with rice or naan.1 tbsp coriander seeds