RESHAMI PANEER

 Reshami Paneer

Cottage cheese chunks in silky and smooth gravy which is a delight for fast watchers as well. The gravy needs few ingredients, possess a natural colour and has a wonderful taste which goes well with paneer/champ/chicken. Tomatoes are rich in beta-carotene which has anti-cancer properties and paneer is rich source of calcium and protein.

Ingredients:-

350 grams cottage cheese

10-12 tomatoes (750 grams) peeled

2 tbsp. fresh cream

Salt to taste

½ tbsp. sugar

1 tbsp. tomato ketchup

2 tsp. kasoori methi, roasted and crushed

1 tsp. black pepper

1 tsp. jeera

2 tsp. ghee

1 litre water

Garnishing:-

Coriander leaves

2-3 split green chillies

Method:-

• Take cooker and add water. Pressure cook the tomatoes till one whistle.

• Blend the tomatoes using a hand blender and don’t dispose of the water.

• Add cream and blend for 5 more seconds.

• Strain the entire water-cream-tomato mixture using a soup strainer. We need smooth gravy out of it with orange color.Dispose of the seeds and remaining skin.

• Heat a wok and boil this puree.once it comes to a boil,add salt and ketchup and let it cook over slow flame till 40-45 minutes.

• When gravy reduces to 60-70% and cream is converted into fat(as shown in pic),add kasoori methi, sugar and black pepper.

• Heat tawa and fry paneer cubes on it using 1 tsp. of ghee just to give colour to paneer.

• Transfer the paneer into gravy. Heat remaining 1 tsp. ghee in a non-stick pan. Add jeera and when it splutters, add it to gravy as tempering.

• Check seasoning garnish it with coriander leaves and slit green chillies.