Jimmy Shergil's Paneer Yakhini

Lightly shallow fry the paneer cubes and soak in little water for 5 to 10 minutes.

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Recipe: Paneer Yakhini

Ingredients:

250 gms paneer (cubed)

oil for shallow frying

1 to 2 tsp ghee

pinch of asafoetida powder

2 cloves (crushed)

1 tsp cumin seeds

2 green cardamoms

1 black cardamom

a very smallu00a0 cinnamon stick or pinch of cinnamon powder

1 cup water

u00bc tsp turmeric powder

11/2 tsp fennel seed powder

u00bc tsp dry ginger powder

salt to taste

u00bd cup milk

finely chopped coriander leaves (to garnish)

u00bd tsp roasted cumin seed powder (to garnish)

Method:

Lightly shallow fry the paneer cubes and soak in little water for 5 to 10 minutes. Lightly heat ghee in a nonstick pan or a kadai. Add asafoetida powder, cloves, cumin seeds, cardamoms and cinnamon. Sautu00e9 for few seconds. Add water, turmeric powder, fennel seed powder and dry ginger powder. Mix well.u00a0 Simmer and give 2 to 3 boils. Remove the paneer from the water. Add the paneer and salt to the mixture. Mix gently. Boil on a low flame for 8 to 10 minutes. Add milk and continue boiling, stirring continuously till the gravy thickens a little. Evenly sprinkle cumin seed powder and garnish with coriander leaves. Serve hot with rice or rotis.

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