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Ingredients
3 inch ginger piece, finely chopped
250 grams cottage cheese, cut into ½ inch cubes
3 tablespoons oil
2 teaspoons cumin seeds
1½ teaspoons fennel seeds
1 teaspoon mustard seeds
4 teaspoons lemon juice
8-10 garlic cloves, finely chopped
3-4 green chillies, finely chopped
2 medium onions, finely chopped
1 teaspoon garam masala powder
1½ teaspoons red chilli powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 tablespoons tomato ketchup
3 tablespoons tomato puree
1 teaspoon kasoori methi leaves
Salt to taste
2 tablespoons fresh cream + for garnish
2 tablespoons chopped fresh coriander
A few fresh mint sprigs for garnish
Method
1. Heat one tablespoon oil in a shallow nonstick pan. Add cumin seeds, fennel seeds, mustard seeds, two teaspoons lemon juice and ginger. Cook for two- three minutes. Grind the mixture to a fine paste with remaining lemon juice to a fine paste. Transfer in a bowl and allow to cool.
2. Heat remaining oil in a nonstick pan. Add the garlic, green chillies and sauté for a few seconds. Add the onions and sauté till translucent.
3. Add garam masla powder, red chilli powder, coriander powder, turmeric powder and mix well. Sprinkle little water and cook for a minute.
4. Add tomato ketchup, tomato puree and mix well. Add the ground mixture, half cup water, mix and cook for a minute.
5. Crush the kasoori methi leaves and add to the gravy. Add the cottage cheese and mix well.
6. Add the salt, fresh cream and mix well.
7. Transfer in a serving bowl. Serve hot garnished with coriander, fresh mint sprigs and fresh cream.
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ADRAKI PANEER
Ingredients
3 inch ginger piece, finely chopped
250 grams cottage cheese, cut into ½ inch cubes
3 tablespoons oil
2 teaspoons cumin seeds
1½ teaspoons fennel seeds
1 teaspoon mustard seeds
4 teaspoons lemon juice
8-10 garlic cloves, finely chopped
3-4 green chillies, finely chopped
2 medium onions, finely chopped
1 teaspoon garam masala powder
1½ teaspoons red chilli powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 tablespoons tomato ketchup
3 tablespoons tomato puree
1 teaspoon kasoori methi leaves
Salt to taste
2 tablespoons fresh cream + for garnish
2 tablespoons chopped fresh coriander
A few fresh mint sprigs for garnish
Method
1. Heat one tablespoon oil in a shallow nonstick pan. Add cumin seeds, fennel seeds, mustard seeds, two teaspoons lemon juice and ginger. Cook for two- three minutes. Grind the mixture to a fine paste with remaining lemon juice to a fine paste. Transfer in a bowl and allow to cool.
2. Heat remaining oil in a nonstick pan. Add the garlic, green chillies and sauté for a few seconds. Add the onions and sauté till translucent.
3. Add garam masla powder, red chilli powder, coriander powder, turmeric powder and mix well. Sprinkle little water and cook for a minute.
4. Add tomato ketchup, tomato puree and mix well. Add the ground mixture, half cup water, mix and cook for a minute.
5. Crush the kasoori methi leaves and add to the gravy. Add the cottage cheese and mix well.
6. Add the salt, fresh cream and mix well.
7. Transfer in a serving bowl. Serve hot garnished with coriander, fresh mint sprigs and fresh cream.
Credit: YouTube
