Ingredients Jump to Instructions ↓

  1. 400 grams cottage cheese (paneer) cut into 1 cubes

  2. 1 cup(s) yoghurt beaten well

  3. 1/2 cup(s) coriander leaves finely chopped

  4. 2 tablespoon(s) mint leaves finely chopped

  5. 1 cinnamon stick

  6. 2 bay leaves

  7. 3 green cardamoms and cloves each 1 teaspoon(s) cumin powder

  8. 2 tablespoon(s) coriander powder

  9. 2 tablespoons ghee (clarified butter) / butter

  10. salt to taste

  11. 2 cup(s) water

  12. 1 tablespoon(s) black peppercorns powdered coarsely

  13. 2 tablespoon(s) fresh cream

  14. 1/2 teaspoon(s) hot spice mix (garam masala).

  15. To be ground:

  16. 3 onions sliced and fried to golden brown

  17. 3 flakes garlic

  18. 1 ginger chopped

  19. 2 green chillies

Instructions Jump to Ingredients ↑

  1. Grind the ingredients (to be ground) to a fine paste with little water.

  2. Heat the ghee / butter in a heavy-bottomed pan with a tight-fitting lid. Add the cinnamon, cardamoms, cloves and bay leaves. Fry for a few seconds. Add the ground paste and fry on low level for about 2 minute(s).

  3. Reduce heat to minimum and add the beaten yoghurt whilst stirring. Add the coriander-cumin powders, sprinkle salt to taste and cook on low level for about 2 minute(s).

  4. Add the water and bring to a boil. Mix in the cottage cheese (paneer) cubes, chopped coriander-mint leaves and coarsely-powdered black pepper. Stir in the fresh cream, sprinkle hot spice mix, cover tightly and keep on very low level (ideally on a griddle) for about 15 minutes. Open the lid only at serving time so that the exotic flavors of the spices are trapped inside for some time.

  5. Garnish with a sprinkle of crushed black pepper.


Send feedback