I’ve been on a roll recently and have been experimenting a lot in the kitchen. Hope this continues on after I’m done being a career woman and started my break. Today’s recipe is a variation on a standard paneer recipe that I tweaked. Everyone in my home, especially BB love paneer and I make some sort of paneer recipe atleast twice a month. The result was this delicious paneer in a minty yoghurt sauce.

Paneer in a Minty Yoghurt Sauce

Ingredients:

• 2 cups frozen paneer, (cubed if not already done so)
• 2 medium sized onions
• 2 medium sized tomatoes
• 3 flakes garlic
• 1 inch size ginger
• 3 fresh green chillies
• 1/2 cup mint leaves
• 2 cups yoghurt
• 2 tbsps kasoori methi (dried fenugreek leaves)
• 2 tsps oil
• 1 tsp cumin seeds
• salt to taste
• 1/4 tsp turmeric powder
• 2 tsps sabzi masala (I used Everest)
• Coriander to garnish

Method:

Put the frozen paneer in a largish dish and pour hot water over it to soften it. This will take around 10 minutes. You can do the other prep work while the paneer softens.

In a grinder/blender zip the following ingredients and make it into as smooth a paste as you can – garlic, ginger, onions, tomatoes, green chillies, mint. You can use some of the yoghurt instead of water if you need.

Heat oil in a pan and when it is hot enough add the cumin seeds. When the seeds splutter,  put in the turmeric powder and then pour in the blended paste and let it cook for a while. When the paste is cooked and starts leaving the sides of the pan, add the paneer and turn a few times to make sure all the paneer pieces are coated with the paste. Now add some more yoghurt to this (as thin as you like it to be) and then lightly crush the kasoori methi in your palms and add it to the mixture. Add salt to taste and the sabzi masala and let the mixture bubble well.

Transfer to a serving bowl, garnish with coriander leaves and eat with rice or rotis.

Verdict: The recipe was a bit different due to the mint added which gave a slight minty taste to the paneer. Good to eat with pulao and rotis, but if I was going to eat it with rotis, I would make it a bit more thicker that I made it today. Definitely something to try again.