Ingredients for making Yakhni Paneer :
1. Paneer : 1/2 kg
2. Capsicum : 2
3. Tomatoes : 2
3. Cashews : 10 to 12
4. Curd : Half bowl
5. Whole coriander : 1 table spoon
6. Whole cumin seeds : 1 table spoon
7. Fennel seeds : 1 table spoon
8. Green cardamom : 4
9. Cinnamon : A small piece
10. Black pepper : 9 to 10
11. Dried red chilli : 4 to 5
12. Green chilli : 5
13. Ginger : A small piece
14. Bay leaf : 1
15. Sugar : 1 table spoon
16. Ghee : As per requirement
17. Salt as per taste
Method to make Yakhni Paneer :
Firstly cut the Paneer into square pieces, remove the seeds from tomato and cut it into big pieces, and cut capsicum into square pieces as well.
Soak cashews in some water for five minutes. After five minutes put the soaked cashews and five to six pieces of Paneer in the mixer and grind them finely.
Now heat a pan on the gas and fry coriander, cumin, fennel, dry red chilli, cinnamon, black pepper, green cardamom in it on low flame. Now grind the fried spices coarsely in the mixer.
Now heat the pan again on the gas, and then add ghee to it and heat it. Now put paneer in the pan and fry it on medium flame by turning it till it becomes light golden. As soon as paneer starts to turn golden, add one glass of water and half a teaspoon of salt and then take it out in a separate vessel. By doing this paneer will remain very soft.
In the same pan, add some more ghee and add chopped capsicum and tomatoes and fry on high flame for two-three minutes.
Now heat the pan again, as soon as the pan becomes hot, add ghee and one bay leaf and then add grated ginger, slit green chilli from the middle and add it. Stir ginger and chilli for two-three minutes and then add cashew and paneer paste and fry on low flame.
Now beat curd well and add it too and then keep stirring continuously with a ladle. Fry for four to five minutes and now add roasted paneer, capsicum and tomatoes. Now add the whole spices which we had kept coarsely ground, and then add about half a glass of water and add salt according to taste. Now cook everything on high flame for four to five minutes and then turn off the gas.
Here you go, a completely different and spicy paneer curry is ready. Serve it with roti, puri, naan, lachha paratha or rice.
