Paneer Chandni (Vegetarian)

Paneer Chandni (Vegetarian)


* 500 gms Cottage Cheese, 1½ inch pieces

For the Paste
* 3 Cloves
* 5 Cardamoms
* 50 gms Ginger
* 150 gms Ghee
* 200 gms Khoya
* 5 Green Chillies
* 100 gms Cashewnuts
* 200 ml Milk or Cream
* 100 gms Onions, finely chopped
* White Pepper to taste
* Salt to taste

For the Garnish
* 2 tsp Almonds, flaked
* 1 tsp Coriander leaves, chopped
* 4 Saffron threads, dissolved in water


1. Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms.
2. Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy.
3. Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom.
4. Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time.
5. Finish with cream or milk to adjust the consistency.
6. Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.