A Preview of What's Being Cooked
Paneer in Mustard Sauce
Paneer or cottage cheese is one of my weaknesses and I can eat it raw. But, cooking is my passion too, hence experimenting with spices during crisis becomes my usual fun. Cottage cheese in mustard sauce is an outcome of my culinary experiment; therefore it is a crisis solving recipe that is quick and handy.
Preparation time: 5 minutes
Cooking time: 10 minutes
Yields: Serves four
Cottage cheese/Paneer - 200 grams (cut into cubes)
Black mustard seeds - one teaspoon
White mustard seeds - two teaspoons
Poppy seeds - two teaspoons
Cashew - 6-7
Ginger garlic paste - 1 and ½ teaspoon
Green chilies - 2
Cumin seeds - 1 teaspoon (powdered)
Coriander - one teaspoon (powdered)
Chili powder - half a teaspoon
Cilantro - one sprig
Vinegar - one teaspoon
Turmeric powder - one teaspoon
Salt - to taste
Milk - two tablespoons
Water - as required
Oil - as per requirement
Heat oil in a pan and shallow fry the paneer cubes. Once the cubes turn slightly brownish, take them out from the pan and keep aside.
Take mustard, poppy seeds, cashew nuts and a green chili in a blending bowl and grind them into paste in a blender.
Again heat a little oil in a pan and once the oil is hot, add ginger-garlic paste to it. After the oil starts separating, add the paste of ingredients you just made in the blender. Add vinegar and let it cook for 10 seconds. Now add turmeric, salt, cumin and coriander powder and stir. Add some water (very little) and leave the ingredients to be cooked for two minutes. Now add the cottage cheese cubes. Stir slowly so that the sauce coats all the cubes. Now add milk in it and cook for 2-3 minutes. You can also add a teaspoon of sugar or honey to add slight sweetness in the dish.
Add a chopped green chili before taking out the dish from the oven to enhance the flavor. Garnish with cilantro and serve hot with chapatis or parathas.
Tip: Cook in mustard oil to intensify the aroma.
Final Outcome of My Experiment
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