Once upon a time, I used to make Paneer at home ... yes, the whole process of curdling the milk, straining the cheese and then setting it before I cut it into cubes.
B loved those fresh blocks of paneer lightly stir fried and sprinkled with a little salt.
I do cook paneer often as a protein source for vegetarian B. I use the nutritious whey in a lot of dishes too.
But not as often as I would want to ... recently.
I mean ... make paneer at home.
Somehow making dahi / curd has taken over and the bulk of milk at home goes into it. And more often than not, I find myself trying to balance between the making of curd or paneer.
Curd wins, as always.
And only because it is easier to make.
And I am not at all in favour of store bought paneer. But a few months back, I read about Punjab Sind dairy products on one of the groups on facebook and how their products are good and fresh.
And promptly forgot about it.
But on our trip to Goa last November, I had wanted to pick up some local Kokum and other stuff ... which is why we had been to a super market. And there, as we were parking the car, I noticed a Punjab Sind shop.
Which made me make a serious mental note to try their stuff once I am back home.
Which I did.
I bought some fresh Paneer and curd and loved them.
Especially the Paneer ... which is made fresh and they give you a small piece to taste ... with a sprinkle of some masala.
Reminded me of our paneer tasting experience on our Amritsar trip.
Coming home, I used the paneer for three dishes and one of them was this Dahi paneer.
I was making some chicken for myself for dinner and as usual resorted to quick fix cooking .... marinating the chicken with everything and slow cooking it on the stove top or in the oven.
So I did the same for the paneer too.
While they were cooking by themselves, all I made was some rotis.
And my quick dinner was sorted.
But you can try this curry with other flavours too.
Paneer - 6 medium sized cubes
Onion - 1 medium, chopped
Ginger garlic paste - 1 tbsp. ( I used 1 frozen cube of my homemade version )
Green chilli paste - 1 tsp
Curd - 1 cupful , beaten till smooth
Cumin seeds / Jeera - a pinch
Black cardamom - 1, crushed
Cinnamon / Dalchini - 2 small pieces
Turmeric / Haldi powder - 1 tsp
Red chilli powder - 1 tsp
Coriander / Dhania powder - 1 tbsp.
Kitchen King masala powder - tbsp. ( I used it since I had run out of kasuri methi )
Salt - to taste
Sugar - to taste
Oil - 1 tsp
Water - for gravy .... if needed
How to :
Marinate the paneer cubes with the ginger garlic paste + curd + haldi + red chilli powder + dhania powder + salt + sugar and keep aside for 10 minutes.
Heat oil in a pan.
Add the jeera + dalchini + crushed black cardamom.
Then add the chopped onions and fry on low heat till it slowly starts to brown.
Add the marinated paneer, cover and cook till the raw smell of masalas is gone and oil starts to leave the sides of the masala.
Do remember to adjust with a little water if needed.
Stir carefully around and mix everything well.
Once you get the desired consistency of the gravy, sprinkle the Kitchen king masala powder, raise heat till the sides start to sizzle ( it gives a good smoky flavor ) and then switch off heat.
Keep covered for 5 minutes before serving.
You can add a spoonful of ghee ... or butter in the end and keep it covered.
PS: This is not a review for Punjab Sind.