Paneer Roghanjosh

This delicious recipe is from the Food column by Anjali Vellody of the Weekend. I hope you enjoy it!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 500  g panir, cubed (cottage cheese)
• 1⁄2 cup plain fat-free yogurt
• 2  cloves garlic, crushed
• 1⁄2 tablespoon ginger, peeled,washed and grated
• 1  teaspoon malt vinegar
• 1  tablespoon ghee
• 1⁄2 inch cinnamon stick
• 2  green cardamoms
• 2  cloves
• 1  medium onion, peeled,washed and finely chopped
• 1 1⁄2 teaspoons cumin powder
• 1⁄2 tablespoon coriander powder
• 1⁄2 teaspoon fennel powder
• 3⁄4 teaspoon red chili powder
• 1⁄4 cup  vegetable stock
•  salt
• 1⁄2 teaspoon garam masala powder
• 2  tablespoons fresh coriander leaves, washed and chopped
• 1⁄2 tablespoon fresh mint leaves, washed and chopped

Directions

1. Mix paneer, yogurt, half of the garlic, half of the ginger and vinegar in a bowl.
2. Keep aside.
3. Heat ghee in a wok.
4. Once its hot, toss in the whole spices and stir-fry briefly until it's aromatic.
5. Toss in the rest of the ginger, garlic and onions.
6. Stir-fry until the raw smell of the ginger and garlic is gone and the onions are lightly browned.
7. Add the ground spices.
8. Stir-fry until aromatic.
9. Gently fold in the paneer cubes and mix well.
10. Add the stock and allow to simmer for 15 minutes or until the gravy is thick.
11. Add salt, garam masala, corriander and mint leaves.
12. Stir well and serve hot with rotis.
13. Enjoy!