Cottage Cheese in Poppy Seeds Gravy / Khus Khus Paneer / Poshto Paneer

Cottage Cheese cooked in poppy seeds, tomato puree and dried fenugreek leaves. I have not used onion, ginger or garlic paste. It tastes very rich and creamy even without the use of cashew nuts or cream.
The poppy seeds might take some time to blend with milk. Make sure you soak them for sufficient time to get a smooth paste.

What You Need:

1 Paneer cubes 250 grams
2 Capsicum 2 small cut into medium size
3 Tomatoes 3 big pureed
4 Kasuri methi 1 tbsp crushed
5 Green Chili 1
6 Red chili powder 1 tsp
7 Oil 2 tbsp
8 Cumin Seeds 1 tsp
9 Bay Leaf 1
10 Cloves 2
11 Green Cardamom 1
12 cinnamon stick 1
13 Poppy Seeds 2 tbsp
14 Milk 1/2 cup
15 Salt To Taste
16 Sugar 1 tsp
17 Curry  Powder 1 tbsp

Steps To Make:

Soak poppy seeds in warm milk for 15 minutes.
Grind to a very smooth paste.
Heat oil in a pan.
Add cumin seeds, bay leaf, cinnamon stick, cloves and green cardamom.
Add capsicum and cook till its half done.
Add tomato puree, red chili powder, green chili and curry powder.
Cook on high flame till the raw smell of tomato is gone and you see oil on top.
This takes about 7-8 minutes.
Be careful to move your spatula over the gravy to prevent it from burning and sticking to the bottom.
Add poppy seeds paste, salt, sugar, crushed methi leaves.
Add a cup of water and milk it to boil.
Add paneer cubes, cover and cook for 3-4 minutes more.
Enjoy with hot phulkas.

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