This is one other recipe I picked from Veg Recipes of India. I am in love with her blog. I just changed the recipe according to the ingredients I had. I have tried making fritters too. And they were yummy.
Ingredients:
Paneer/ Cottage Cheese : 15-20 cubes
Cashews : 8-10
Red Chili : 2
Ginger : 1 inch
Green Chili : 2-3
Asafoetida : A pinch
Tomato : 1
Chickpea Flour : 1 tbsp
Curd/Yogurt : 3/4 cup
Fresh Cream : 3 tbsp
Kasuri Methi : 2 tsp
Salt according to Taste
Spice Powders :
Turmeric Powder : 1/8 tsp
Red Chili Powder : 1tsp
Cumin Powder : 1/4 tsp
Coriander Powder : 1 tsp
Pickling Spices :
Fennel Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/4 tsp
Fenugreek Seeds : 1/2 tsp
Oregano Leaves or Kalonji : 1/2 tsp
Procedure :
1. In a pan dry roast all the ingredients under pickling ingredients. Cool and grind in a mixer.
2. Grind the cashews in the grinder too.
3. Heat oil add red chilies followed by chopped ginger and green chilies and saute till the raw flavor of ginger disappears.
4. Now add asafoetida and chopped tomatoes and saute till the tomatoes becomes mushy. Now add the spice powders turmeric powder, chili powder, cumin powder and coriander powder.
5. Once the tomatoes start releasing oil add cashew powder and 2 tsp of the ground pickling ingredients.
6. Now add 1 tbsp besan powder (Chickpea flour) and the whisked curd and cook for 2-3 minutes.
7. Once it comes to boil add chopped paneer pieces, along with salt and crushed kasuri methi leaves.
8. Add fresh cream and boil for 2-3 minutes.
9. Garnish with mint leaves (Optional) and serve hot with any Indian bread.
Ingredients:
Paneer/ Cottage Cheese : 15-20 cubes
Cashews : 8-10
Red Chili : 2
Ginger : 1 inch
Green Chili : 2-3
Asafoetida : A pinch
Tomato : 1
Chickpea Flour : 1 tbsp
Curd/Yogurt : 3/4 cup
Fresh Cream : 3 tbsp
Kasuri Methi : 2 tsp
Salt according to Taste
Spice Powders :
Turmeric Powder : 1/8 tsp
Red Chili Powder : 1tsp
Cumin Powder : 1/4 tsp
Coriander Powder : 1 tsp
Pickling Spices :
Fennel Seeds : 1/2 tsp
Mustard Seeds : 1/2 tsp
Cumin Seeds : 1/4 tsp
Fenugreek Seeds : 1/2 tsp
Oregano Leaves or Kalonji : 1/2 tsp
Procedure :
1. In a pan dry roast all the ingredients under pickling ingredients. Cool and grind in a mixer.
2. Grind the cashews in the grinder too.
3. Heat oil add red chilies followed by chopped ginger and green chilies and saute till the raw flavor of ginger disappears.
4. Now add asafoetida and chopped tomatoes and saute till the tomatoes becomes mushy. Now add the spice powders turmeric powder, chili powder, cumin powder and coriander powder.
5. Once the tomatoes start releasing oil add cashew powder and 2 tsp of the ground pickling ingredients.
6. Now add 1 tbsp besan powder (Chickpea flour) and the whisked curd and cook for 2-3 minutes.
7. Once it comes to boil add chopped paneer pieces, along with salt and crushed kasuri methi leaves.
8. Add fresh cream and boil for 2-3 minutes.
9. Garnish with mint leaves (Optional) and serve hot with any Indian bread.
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