Paneer Roghanjosh

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g panir, cubed (cottage cheese)
• 1/2 cup plain fat-free yogurt
• 2 cloves garlic, crushed
• 1/2 tablespoon ginger, peeled,washed and grated
• 1 teaspoon malt vinegar
• 1 tablespoon ghee
• 1/2 inch cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 medium onion, peeled,washed and finely chopped
• 1 1/2 teaspoons cumin powder
• 1/2 tablespoon coriander powder
• 1/2 teaspoon fennel powder
• 3/4 teaspoon red chili powder
• 1/4 cup vegetable stock
• salt
• 1/2 teaspoon garam masala powder
• 2 tablespoons fresh coriander leaves, washed and chopped
• 1/2 tablespoon fresh mint leaves, washed and chopped

Recipe

• 1 mix paneer, yogurt, half of the garlic, half of the ginger and vinegar in a bowl.
• 2 keep aside.
• 3 heat ghee in a wok.
• 4 once its hot, toss in the whole spices and stir-fry briefly until it's aromatic.
• 5 toss in the rest of the ginger, garlic and onions.
• 6 stir-fry until the raw smell of the ginger and garlic is gone and the onions are lightly browned.
• 7 add the ground spices.
• 8 stir-fry until aromatic.
• 9 gently fold in the paneer cubes and mix well.
• 10 add the stock and allow to simmer for 15 minutes or until the gravy is thick.
• 11 add salt, garam masala, corriander and mint leaves.
• 12 stir well and serve hot with rotis.
• 13 enjoy!