Elaichi Kesar Paneer

It is always going to be a challenge to achieve the perfect work-life balance. So as my number one goal for the rest of the year, that is exactly what I want to strive to achieve. 🙂 Nothing brings me greater joy than cooking for the ones I love. This mughlai style gravy is something I was able to make in 30 minutes on a weekday.. yipee yay!

I always prefer white gravies over tomato based ones. So this gravy really lifted my spirits after a tiring day at work.

Rich, smooth and creamy, this sabzi tastes fantastic with just arabic bread. This dish is special because of two special Indian spices – cardamom and saffron.

I made the recipe light by using low fat yogurt and cream. By the time we finished scooping out every last bit from the bowl, we felt like we were eating basundhi! 😉

Cook time: 30 minutes; Serves: 2 to 3

Ingredients:

Paneer – 1 to 1 1/2 cups
Thick Low Fat Yogurt – 1/2 cup (mix half of it in a small cup with saffron and keep aside)
Low fat Cream – 3 tsps
Onion – 1, big, chopped
Almonds or cashew nuts – handful (say 10 to 12), soaked in water for 10-15 minutes
Ginger – 1 small piece
Garlic – 2 cloves
Sugar – 1 tsp
Salt – to taste
Garam Masala powder – 2 tsps
Cardamom – 4 pods, crushed
Saffron strands – few, mixed in with 1 tsp of yogurt
Fennel seeds and Cumin Seeds – to temper

Instructions:

Soak the almonds in water. You can peel off the skin or leave it on – I generally don’t remove the skin.

In a pan, boil the onion until they lightly change color.

Grind to a smooth paste along with ginger, garlic and soaked almonds.

In the same pan, heat some oil and temper cumin seeds, fennel seeds.

Saute the ground paste. When it starts to get dry, add in salt, sugar and garam masala powder. Saute again for 3-4 minutes.

Now, turn heat down to low and add half of the yogurt mixture. Mix well. Be careful while adding the yogurt as it may curdle if you add all of it on high heat. Add the remaining yogurt mixture mixed in with saffron.