Paneer In Almond - Poppy Seeds Gravy
By: Veggi Fare
Published: Thursday, January 21, 2010 - 2:57pm

Ingredients




15 pieces - almonds, blanched
1 tablespoon - white poppy seeds (khus-khus)
1 medium size - onion, chopped
1 green chilli (adjust according to your taste)
1 inch piece - ginger
50 grams - paneer cubes
1/4 teaspoon - cinnamon powder, cardamom powder and clove powder
a generous pinch of sugar
a generous pinch of dried fenugreek leaves (kasuri methi)
salt to taste
1 teaspoon - sunflower oil/ clarified butter (ghee)
1/2 cup - low fat milk
1/4 cup - water

Preparation

1 Boil the poppy seeds in a very little water for 5 minutes. Remove the water and keep it aside. 2 Combine blanched almonds, boiled poppy seeds, onions, green chilli and ginger and grind to a paste using very little water. 3 Heat oil/ghee in a non stick pan, add the ground paste and fry for 5-6 minutes or until it emits a nice aroma. 4 Add the milk, water, sugar and salt and continue to simmer on a low heat for 10-12 minutes or until the gravy is thick. 5 Add the paneer cubes and kasuri methi and cook further for a minute. 6 Serve hot. (Correct the consistency by adding a little milk if required)

About


My husband wanted to call this recipe Paneer-e-Khas-Khas (he has a very good taste in food but a bad taste in names - but he still loves nomenclature almost as much as he loves eating). This dish was especially made for him...