Hello readers. I have never shied away from discussing my mental health issues. The past 3-3.5 months were one of the worst patches till date. Today I finally gathered the strength to go to the kitchen and cook. Not only that i clicked pictures and …  | By petukbong on July 13, 2024 | Hello readers. I have never shied away from discussing my mental health issues. The past 3-3.5 months were one of the worst patches till date. Today I finally gathered the strength to go to the kitchen and cook. Not only that i clicked pictures and now documenting it. This small achievement does feel like a big triumph. The inspiration of this recipe is drawn from an old recipe book called " Thakur Barir Ranna" , I have spoken about it a couple times before. Apart from that I also wanted to recreate the sweetness I used to find in curries cooked by my paternal grandmother. This particular recipe is a beautiful one, that needs only a handful of ingredients and a mere 15 mins time but embodies a luscious yet light bodied curry with subtle sweetness to it. Let's get started, Things you will need - Paneer ( cottage cheese) : 150 gm, cubed
- Turmeric powder: 3tsp
- Coriander powder: 1 tbsp
- Red chilli powder: 1tsp
- Sugar :1/2 tbsp
- Salt
- Whole white pepper : 1/2 tbsp
- Caraway seeds ( shahi jeera ) : 1tsp
- Milk : 1/3 rd cup
- Cashew : 1/3 cup
- Mustard oil : 2tbsp
- Green cardamom : 2,
- Bay leaves : 1
- Cinnamon: 1 inch
- Green chilli: 2, slit in halves
- Ghee : 2 tsp ( optional )
How I made it - Soak the cashew in milk for 15 mins and blend into a paste
- Mix turmeric powder, coriander powder, and red chilli powder together in 1/2 cup water and keep a side .
- Crush caraway seeds and white pepper
- Heat half of the mustard oil and add the paneer cubes , lightly toss around till the edges turn brown . Put them in an ice bath .
- Add the rest of the mustard oil into the pan ,
- Tamper with green cardamom, bay leaves and cinnamon
- Add in spice powder mixed in water. Let it simmer
- Add the milk and cashew paste and crushed pepper and caraway seeds.
- Mix well , add sugar and adjust salt.
- Let it cook on medium high flame for 10 mins till the curry thickens and the raw smell of spices is gone.
- Add in paneer cubes and green chillis. Add in water and let it simmer for another 5 mins.
- Add ghee from top and close the lid
Serve with white rice . Beautiful dish for dinner and summer lunches. Do try and let me know. With love Petukbong | | | |  | You can also reply to this email to leave a comment. | | | | |
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