Afghani Gravy Paneer- Paneer or Indian Cottage Cheese in White Gravy

Cottage Cheese or Paneer...
And  a dreamy ,silky sauce...
Or should it be called a gravy...
On maybe a curry...
Whatever.After all a rose will always be a rose.

This is one of my absolute vegetarian favourite curries...

As smooth as silk...

With a slight tang of yogurt...

And a wee bite of the chillies...

And the after taste of fenugreek leaves...

Mild enough that a chili virgin can enjoy it without getting the mandatory tears in their eyes...

Yes...

I have been subject to that...

Chili Virgins!

Two Grown Men...

After a dinner of the super fiery Rajasthani Lal Maans(Mutton cooked with red chillies-that colour the gravy red),the two men had watery eyes...

The tears were assuaged with bowls full of yogurt raita and my astonished apologies...

Lessons learnt...

Whenever you invite people ...keep the spice factor low!

The one lesson I follow to date...

And with the leftovers...

A tadka-or a tempering of red hot chillies to up the ante!

With or without a tadka...

Try the Afghani Paneer...

Mild-I use a similar gravy for the Cream Chicken.Just replacing the chicken with the paneer -or Tofu for that matter.

Let's start...

PS why Afghani...Inspired by the afghani gravy dishes that are available in restaurants-no chillies and high in nut based creamy gravy-mine-totally low in calories and HEALTHY!

Afghani Gravy Paneer- Paneer or Indian Cottage Cheese in White Gravy...

you need

500 gms paneer or Indian Cottage Cheese

1 kg/1000ml slightly tangy yogurt(Regular-not Greek yogurt)

1 tsp refined vegetable oil/olive oil

1 tsp shahi zeera/black cumin

1 tsp garlic paste

4 tbsp onion paste/grated onion

salt,red chili flakes to taste

1/2 cup cashew nuts soaked in warm water for half an hour

1 tbsp kasuri methi/fenugreek leaves

1 tsp cornflour

1-2 dried red chillies-optional

Start with the cashew nuts and the Kasuri methi/dried fenugreek leaves to make the creamy nut paste.

In the wet grinder jar of your mixer, place the soaked nuts and the kasuri methi/fenugreek leaves with a little warm water and buzz till you get a fine fine paste.

It will stick to the blades and refuse to let go of the security of the jar...ease it gently off with warm water...gently...ever so gently!

Now the yogurt ...

Whisk it well...there should be no...no lump.Dissolve the cornflour into it and set it aside.

Heat the oil in the pan and add the shahi zeera/black cumin and red chillies -if you are using them-and allow them to pop and sizzle.

Now add the onion mix to the pan and the garlic paste and the salt...

And keep stirring ..you just want the raw smell to go ,not to colour/caramelise the onions...add in the red chilli flakes...

Now add in the cashew paste that you have liquefied with water...

And cook stirring, you'll know its done when the paste thickens to a puree like consistency...the greenish he is thanks to the fenugreek leaves...not some alien blood...

Stir the yogurt well...

Now add the yogurt mix to the cooked paste and stir...

You'll need to stir gently till the yogurt mix comes to a boil.The cornflour was added only to help the yogurt stay together...

The yogurt will not split...

Now check the seasoning.

Cube the paneer into one inch pieces and

Add them to the gravy.

Allow this gravy to simmer for about 15 minutes...

This tastes best when allowed to stand a while...

So for a dinner ,make this in the morning.

Best served with Naan Bread or Tandoori roti or normal roti...Or even hot buttered Toast...

Garnish with coriander or tempered red chillies...

And enjoy!

So what are you baking today???