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Paneer roganjosh
By : Method
- In a bowl, mix paneer, yoghurt, half of the garlic, half of the ginger and vinegar. Mix well. Keep aside.
- Heat ghee in a wok, add whole spices - cook stirring until it releases its aroma.
- Add the onions and remaining garlic and ginger.
- Saute until onions are lightly browned.
- Add ground spices, cook until it releases its aroma. Add paneer. Stir well.
- Add the stock and simmer for a few mins. until gravy is thick. Adjust salt.
- Add garam masala, coriander and mint just before serving.
Ingredients:
500 gms. paneer (cottage cheese) cubed
cup yoghurt
2 cloves garlic, crushed
tbsp. ginger, grated
1 tsp. malt vinegar
1 tbsp. ghee
cinnamon stick
2 cardamom pods
2 cloves
1 medium onion, finely chopped
1 tsp. cumin powder
tbsp. coriander powder
tsp. fennel powder
tsp. red chilli powder
cup vegetable stock
salt to taste
tsp. garam masala
2 tbsp. chopped coriander leaves
tsp. chopped mint leaves
500 gms. paneer (cottage cheese) cubed
cup yoghurt
2 cloves garlic, crushed
tbsp. ginger, grated
1 tsp. malt vinegar
1 tbsp. ghee
cinnamon stick
2 cardamom pods
2 cloves
1 medium onion, finely chopped
1 tsp. cumin powder
tbsp. coriander powder
tsp. fennel powder
tsp. red chilli powder
cup vegetable stock
salt to taste
tsp. garam masala
2 tbsp. chopped coriander leaves
tsp. chopped mint leaves
RECIPES BY REHANA KHAMBATY
