KASHMIRI PANEER

Chef's Name : Nishtha Asrani
Ingredients1/2 Tbsp oil
3 cloves
1 bay leaf
1 cinnamon stick
1 tsp cumin seeds
3 green cardamom
1 Tbsp sund powder (Dry ginger powder)
1 Tbsp saunf powder
1 glass milk
Salt, to taste
Pepper, to taste
1/4 th glass water
300 gm paneer, cut into large chunks and deep fried
Coriander leaves, chopped, to garnish


Method
In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.
Add the saunf and sund powder. Saute vigorously. Do not let it burn.
Immediately add the milk and water. Let it come to a boil and add salt and pepper.
Add the deep fried paneer chunks. Let it simmer for 5 minutes.
Garnish with coriander leaves.
Serve with dum aloo, mooli ki chutney and steamed rice.

Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.