Bollywood Star Chef - Jimmy Shergill's Recipe: Paneer Yakhni

Recipe: Paneer Yakhni

Ingredients:

·      250 gms Paneer (cubed)

·      oil for shallow frying

·      1 to 2 tsp ghee

·      pinch of Asafoetida powder

·      2 cloves (crushed)

·      1 tsp cumin seeds

·      2 green cardamoms

·      1 black cardamom

·      ½ inch cinnamon stick or pinch of cinnamon powder

·      1 cup water

·      ¼ tsp turmeric powder

·      11/2 tsp fennel seed powder

·      ¼ tsp dry ginger powder

·      salt to taste

·      ½ cup milk

·      finely chopped coriander leaves (to garnish)

·      1 stem mint leaves (to garnish)

·      ½ tsp roasted cumin seed powder (to garnish)

·      2 red chillies (to garnish)

 

 

Method:

·      Lightly shallow fry the paneer cubes and soak in little water for 5 to 10 minutes.

·      Lightly heat ghee in a nonstick pan or a kadai. Add asafoetida powder, cloves, cumin seeds, cardamoms and cinnamon.

·      Saute for few seconds. Add water, turmeric powder, fennel seed powder and dry ginger powder.

·      Mix well.  Simmer and give 2 to 3 boils. Remove the paneer from the water.

·      Add the paneer and salt to the mixture.

·      Mix gently. Boil on a low flame for 8 to 10 minutes.

·      Add milk and continue boiling, stirring continuously till the gravy thickens a little.

·      Evenly sprinkle cumin seed powder and garnish with coriander leaves, mint leaves and 2 red chillies.

·     Serve hot with rice or rotis.