Doodh paneer (paneer in a milk, cashew and poppy seed gravy)
Indian cuisine › Bengali · Curries With Bumbi · ♥ 1.1K likes · 22.2K views · 5 min video
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Ingredients
Method
Techniques
- 30 g cashew nuts
- 2 whole onions
- 1 inch ginger
- 550 g homemade paneer
- 2 tbsp white poppy seeds
Grind the cashews and poppy seeds in the blender jar without water.
- green chillies
Blend the boiled onions with the ground nuts to a smooth paste without water, adding a few tablespoons only if it will not go smooth; blend in the ginger and green chillies.
- 3 tbsp oil
- ¼ tsp salt
Heat the oil over medium heat, add the quarter teaspoon of salt, and fry the paneer lightly to a light golden brown, in batches if needed; do not overfry or it turns rubbery. Store-bought paneer goes into hot water afterwards to soften.
Add the ghee, fry the dry red chilies and take them out for garnish.
Chilies and whole spices in ghee
- 1 tbsp homemade ghee
- 3 whole dry red chilies
- 3 whole green cardamoms
- 1 piece cinnamon stick
- 2 whole dry bay leaves
Lower the heat to the lowest mark and add the cardamoms, cinnamon, bay leaves and cumin seeds.
- 1 tsp cumin seeds
- 1 tsp Kashmiri red chilli powder
- ¼ cup water
Add the Kashmiri chilli powder and immediately the paste so the powder does not burn; rinse the blender jar with the water and add it. Stir very often so the cashew paste does not stick and burn.
Cooking the paste
- 1 cup milk
- ½ cup hot water
- saffron
- 1 tsp salt
- ¼ tsp black pepper powder
- ½ tsp garam masala powder
- 0.125 tsp ground mace
- ¼ tsp kasuri methi
When it looks a bit dried up, add the milk mixed with hot water, the crushed saffron, salt, black pepper, garam masala, mace and kasuri methi.
- 1 tsp sugar
- ¼ tsp chili powder
Add the fried paneer, the sugar and the extra chili powder.
Paneer in, covered on low
Garnish with the fried dry red chilies and remove the bay leaves, cardamoms and cinnamon before plating.