A big thank you to Atul Sikand ( the admin n founder of Sikandalous cuisine) for sharing the recipe of this fantastic dish from Kashmir
I followed the recipe to the T and so I’m copy
Only I didn’t grind the kasoori methi on a sil butta but I gave it a blitz in the mixie
This recipe is a true gem and a must make. Simple quick n a treat to the senses
50 Grams Fresh Methi or 25 Grams Kasoori Methi .
500 Grams Paneer.
150 Grams Ghee.
4 Pieces Laung.
1/2 Teaspoon Jeera.
1/2 Teaspoon Haldi.
1/2 Teaspoon Sonth Powder.
Green Chilies Minced.
1 Heaped Teaspoon Kashmiri Chili Powder ( color )
1″ Ginger Crushed ( I used 1 teaspoon Ginger Paste ).
1/2 Teaspoon Garam Masala.
Grind Methi on sil butta and set aside.
Cut Paneer in 1″ size pieces and fry till light brown.
In remaining ghee splutter hing , lung and jeera , then add methi and cook till it emits its strong flavours.4-5 minutes.
I splashed some water and added in add all the masalas leaving garam masala for the end .
Once masalas cooked 30 seconds or so add 1.5 cups water , bring to a boil , as it begins to thicken add fried paneer , cook covered on low for 4-5 minutes. Take off heat adding garam masala and dhania greens.