Reshmi Paneer is a flavourful indian main course subzi. Served with any indian bread, this subzi, with its raw, earthen taste creates wonders. So, cook away!

RESHMI PANEER – (Serves – 4)

Ingredients

250 grams cottage cheese (paneer), cut into thick strips
4 tablespoons oil
4 black cardamoms
16-18 green cardamoms
2 one-inch cinnamon sticks
3-4 medium onions, sliced
1 tablespoon ginger paste
1 tablespoon + 1 teaspoon garlic paste
1½ teaspoons cumin seeds (jeera)
½ cup cashewnuts
¼ cup melon seeds (magaz)
1 cup tomato puree
1 cup yogurt, whisked
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon green chilli paste
3-4 tablespoons butter
1 teaspoon garam masala powder
½ cup grated khoya
1 small yellow capsicum, cut into thick strips
1 small red capsicum, cut into thick strips
1 small green capsicum, cut into thick strips
1 medium tomato, halved, seeded and cut into thick strips
Salt to taste
½ teaspoon green cardamom powder
1 tablespoon chopped fresh coriander leaves
Fresh coriander sprig for garnishing

Method

1. Heat 2 tablespoons oil in a deep non-stick pan. Add black cardamoms, green cardamoms, cinnamon and onions and sauté till onions turn golden brown.
2. Add ginger paste and 1 tablespoon garlic paste, mix and sauté for a minute. Add cumin seeds, cashewnuts and melon seeds, mix well and sauté for a minute.
3. Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.
4. Add garam masala powder and khoya, mix well, cover and cook for 6-8 minutes.
5. Add 1½ cups water, mix, cover and cook for 5 minutes. Remove from heat and cool.
6. Heat remaining oil in deep non-stick pan. Add 1 teaspoon garlic paste and sauté for a few seconds.
7. Add yellow, red and green capsicums, tomatoes and salt. Mix well and cook for a minute. Set aside.
8. Blend the gravy to a smooth mixture. Strain the prepared gravy and discard the residue.
9. Heat the gravy in a non-stick pan. Add cardamom powder and salt, mix well and bring to a boil.
10. Add cottage cheese, sautéed vegetables and coriander leaves, mix well and cook for 2 minutes.
11. Garnish with a coriander sprig and serve hot.

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