A creamy milk and peanut gravy with a blend of roasted and ground aromatic spices like pepper, fennel and coriander gives this dish an amazing flavor. The milk and peanut adds sweetness to the gravy which balances out the heat from pepper. This goes well with Roti, parantha or naan. This could serve as a very good main course option for your house party.
- Paneer 250 grams
- Onion 1 medium
- Garlic 4-5 cloves
- Ginger 1 inch
- Milk 1/2 cup
- Curd 2 tablespoon
- Peanut 1/4 cup
- Shahi Jeera 1 teaspoon
- Chilly flakes 1 teaspoon
- Nutmeg powder 1/4 teaspoon
- Roasted curry leaves 10-12
- Desiccated coconut 2 tablespoon
- To be roasted and ground:
- Black Pepper 2 tablespoon
- Coriander seeds 1 tablespoon
- Fennel seeds 1 teaspoon
- Dry roast and grind the masalas mentioned under ‘to be roasted and ground’.
- Soak the peanut in warm water and grind into fine paste.
- Grind onion, garlic and ginger into a paste.
- Heat oil in a non stick kadai, throw in shahi jeera, once it splutters add the ground paste of onion, ginger and garlic along with the ground peanut.
- After two minutes of sauteing add the ground spice mix.
- Add curd, chilly flakes, nutmeg powder, desiccated coconut and salt. Cook till the raw smell of curd leaves.
- Add the milk, paneer and let the gravy come to a boil.
- Simmer for 5 to 7 minutes or until the desired consistency is achieved.
- Finally add the dry roasted and crushed curry leaves. Give it a stir.
- Keep it covered for at least half an hour for the paneer to soak up the flavors before serving.