Paneer Kaliya
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Ingredients
| Cottage cheese, cut into 1 inch cubes | 500gm |
| Almonds blanched, peeled and ground | ½ cup |
| Pure ghee | 2 tbsps |
| Green cardamoms | 4 nos |
| Cloves | 4 nos |
| Black pepper corns | 10 nos |
| Cinnamon | 1 inch |
| Onions, sliced | 2 medium |
| Ginger, chopped | 1 inch |
| Coriander seeds | 2 tbsps |
| Turmeric powder | ½ tsp |
| Salt | To taste |
| Fresh coriander, chopped | 2 tbsps |
| Method |
| 1. Heat one tablespoon of ghee in a kadai. Crush the cardamoms, cloves and peppercorns with a mortar and pestle and add to the ghee. Add cinnamon and onions and sauté for two to three minutes. |
| 2. Add the ginger and coriander seeds and sauté for a minute longer. Remove from heat, cool slightly and grind into a fine paste with one tablespoon of water. |
| 3. Heat the remaining ghee in a pan; add the ground masala paste and sauté until the ghee separates. Add one tablespoon of water to prevent scorching . |
| 4. Mix the almond paste with one cup of water and add to the masala. Add the turmeric powder and simmer for a while. Add salt to taste and mix well. |
| 5. Add the paneer cubes and simmer for ten minutes. Serve hot, garnished with coriander leaves. |
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