Indian Cottage Cheese in a thick Korma sauce that is hot,spicy, sour and just tatntalises the senses.
Paneer Korma Achaari
Onion - 1 finely chopped
Dry red chillies- 2
Paneer - 1 packet
Turmeric - 1/2 tsp
chilli powder - 1/2 tsp
GInger paste - 1/2 tsp
Garlic - 1 tsp
Yoghurt - 1/4 cup beaten
Kalonji or Nigella seeds - 1 tsp
Mustard seeds- 1 tsp
Salt to taste
Oil - for cooking
Chop the onions finely. If cooking without onions, omit this step.
Beat the yoghurt and add the turmeric, chilli powder, ginger – garlic paste.
Let the paneer marinate in this for 30 minutes.
Heat oil in a wok and fry onions till brown. Keep aside.
Heat 2 tsp oil again and add red chillies. Add kalonji (nigella) seeds. Fry for 2 minutes till fragrant. Add mustard seeds. When they start popping, add the paneer and fry for 2 minutes.
Add the rest of the marinade. Add salt to taste.
Fry till the paneer is covered in a thick sauce. Once cooked, add the fried onions (optional)
Serve hot. Remember paneer tastes best when piping hot, because it is so incredibly soft!