Paneer cooked in a golden saffron-yogurt gravy with fennel and whole spices — the elegant celebration paneer dish of Kashmiri Pandit cuisine made without onion or garlic.
Ingredients
400g paneer — cut into medium cubes
1.5 cups yogurt — whisked smooth
3 tbsp mustard oil
1 tsp fennel seeds — coarsely ground
1/2 tsp dry ginger powder
3 green cardamom pods — crushed
2 black cardamom pods — cracked
1/4 tsp asafoetida
1/2 tsp turmeric
A generous pinch of saffron soaked in 2 tbsp warm milk
Salt to taste
2 tbsp fresh coriander
Method
Heat 3 tbsp mustard oil to smoking. Reduce to medium-high.
Fry paneer cubes 2 minutes per side until golden. Remove and set aside.
In the same oil reduce to medium. Add green and black cardamom.
Fry 20 seconds. Add asafoetida and turmeric.
Add ground fennel and ginger powder. Stir 30 seconds.
Reduce to very low. Add yogurt in 3 additions stirring continuously between each.
Cook gently on low for 6 to 7 minutes until creamy.
Add saffron milk and salt. Stir — the gravy turns a beautiful golden colour.
Add fried paneer. Simmer on low for 8 to 10 minutes. Garnish with coriander.