Haandi Paneer:) By Nita Mehta:)

The recipe needs to be followed to the T and I assure you, it is awesomely tasty! If I have any regrets about not settling down in Delhi, where my husband has been born and bred, it is the fact that I miss all the lovely cooking classes by Nita Mehta, the culinary queen!!!

Paneer 200 gms cut into cubes.


 MASALA:
3 onions very finely chopped,
2" long ginger piece grated,
1 green chilli slit lengthwise,
1 tbsp chopped fresh coriander leaves (cilantro),
1 tomato very finely chopped,
1 bay leaf,
1/2 cup curd beaten,
1/2 tsp turmeric powder,
1 tsp red chilly powder,
3/4 tsp garam masala,
5-6 peppercorns coarsely crushed,
salt,

oil.

 

Heat oil. Add the onions. Stir fry till the onions turn golden brown. Reduce flame. Add the grated ginger. Stir. Add turmeric powder, red chilly powder and garam masala. Mix. Add tomatoes, green chillies and bay leaf. Cook for 2-3 minutes on low flame. Beat the curd with a spoon till smooth. Add the curd gradually. Cook for 2-3 minutes till dry. Add salt. Add 1/2 cup of water. Boil. Add paneer and chopped coriander leaves. Cook on a low flame till the masala dries up a little and coats the paneer pieces. Add the crusehd peppercorns to the paneer. Remove from the fire. Serve in a small copper haandi (for the authenticity, which I have not done, due to not having one!) garnished with slit green chillies.