For Day 2 week 1 of BM #50, here is a classic Kashmiri dish. I recently came to know that Chaman in Kashmiri means Paneer.
I came to know that sometimes Palak/Spinach is used to circumvent the bitter taste of the methi leaves. I have not used it in my recipe here but feel free to add it. We didn't find the slight bitter taste objectionable as we all love methi in all its glory.
Paneer, cubed 1 cup
Cooking Oil 2 Tbsp (divided use)
Cumin Seeds 1/2 tsp
Onion, finely chopped 1/2 cup
Ginger Garlic Paste 1 tsp
Methi leaves, finely chopped
Coriander powder 1 tsp
Turmeric 1/4 tsp
Salt as needed
Red Chili powder as needed
Milk 3/4 cup
To Grind -
Saunf 1/2 tsp
Cinnamon 1/4 inch
Method Of Preparation -
In a heated pan, add a tablespoon of oil and saute paneer cubes so they are golden brown in color. Boil milk and transfer the sauteed paneer cubes into the hot milk and set aside.
Use the same pan and add the remaining oil. Add cumin seeds and let them crackle.
Saute the onions and ginger-garlic paste until golden brown.
Grind the ingredients listed under 'To grind' and add the powder to the onion mixture.
Sprinkle turmeric and coriander powder.
Blanch the methi leaves and add it to the onion mixture. Sprinkle salt and red chili powder as well. Add a few spoons of water and let the flavors blend in.
Drain the paneer from the milk and add the milk to the methi mixture and let it come to a boil.
Add the sauteed paneer cubes and let it cook for a few minutes.
Remove from fire and serve hot with Roti/Pulao.
Preparation Time 30 min