Sometimes making beautiful meal does not require anything fancy or expensive to complicate and make things difficult. Cooking for the family should always be pleasurable and most of all exciting.
During my years of travel I have developed the love of cooking. The irresistible smell of freshly baked bread to the spice bazaars. All I need is a little bit of time in my kitchen and the contents of whatever is readily available. Food is one the greatest forms of love a person could give back to another.
This week I am most delighted to join The Bugle team and my dear friend Kasia Yoko as I share some of my recipes, journey through the Eeast. One of my favourites that came to mind was the dish that I once tasted in Rajasthan.
Paneer Fit For A Mughal Emperor
For this recipe you will need:
2 small onions
3 cinnamon sticks whole
1 tsp dhania (coriander) and jeera (cumin)powder
1 tsp kashmiri chilli powder
1 tbsp crushed chilli flakes
1 tsp fine granulated sugar
3 tbsp butter ghee
1 cup full cream milk
2 cups coconut cream
1 cup fresh cream
500g paneer (I prefer using homemade paneer)
Himalayan sea salt
Method of cooking:
1. Peel the onions and then finely chop thereafter set aside. It's now time to turn up the heat and add 3 tbsp of butter ghee to the karahi (traditionally a pot made of cast iron that originated in the Indian subcontinent similar in the shape of a wok) and sautÈ with cinnamon sticks until translucent.
2. Add all the dry spices with the granulated sugar and cook for them for approximately 1 minute. Thereafter pour 1 cup of full cream milk and 2 cups of coconut cream into the pot and turn down the heat to a medium level. Keep stirring at this stage as you don't any of the liquids to burns to the bottom.
3. Once you see that the gravy has now thickened a little it's time to add the paneer (fresh homemade cheese common in the eastern). Allow the paneer to cook for 5 minutes and then add a cup of fresh cream with a sprinkle of saffron. Add salt and blackpepper to taste.
4. It's almost ready cook for further 3 minutes until the gravy thickens slightly and serve hot.
Serving suggestions: Basmati rice, naan or flatbread
Preparation time: 15 to 20 minutes
Serve: 8 to 10
Sometimes you may think it would be nice to further cook the paneer however it's meant to be eaten tender yet still intact. As it is an unaged non-melting cheese.