Kashmiri Paneer

Ingredients

400 gm paneer-cubed
1 ½ tsp thandai/sardai mixture-soaked in ½ cup water
10 almonds-blanched and peeled
1 tbsp clarified butter
¼ tsp green cardamom powder
10 peppercorns
½ cup hung yoghurt
2 tsp ginger paste
1 tsp kashmiri chilli powder
1 tsp turmeric
1 ½ tsp salt



Method

Grind the thandai mixture, strain and make up to 1 ½ cups with water.

Grind 8 almonds and mix into the thandai mixture. Sliver the remaining 2 and keep for garnish.

Mix ghee, half the cardamom powder, peppercorns, ½ tbsp yoghurt and ginger paste in a dish and cook covered at HIGH for 2 minutes.

Mix in chilli powder, turmeric, salt, yoghurt and thandai mixture. Cover and cook at HIGH for 5 minutes.

Add the paneer, mix well and cook covered at 70% for 7 minutes.

Serve garnished with the remaining cardamom powder and the slivered almonds.