Cottage Cheese in Mustard Curry
Cottage Cheese or Paneer
Cottage cheese is popularly known as Paneer in India. As we know India is an amalgamation of a variety of cultures that vary in almost every aspect but made into one political entity. The tastes too vary from region to region.
Paneer is one common ingredient that belongs to almost every cuisine in India and it always enjoys the privilege of being considered a vegetarian delicacy. It adorns different palatable attires in different regions yet it is loved by almost all.
The recipe I am going to share in this article is an outcome of my culinary experiment that was conducted in a situation when my fridge went out of vegetables.
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- 200 grams of Cottage cheese or Paneer, cut into cubes
- One teaspoon of black mustard seeds
- Two teaspoons of white mustard seeds
- Two teaspoons of poppy seeds
- Six to seven cashew nuts
- One and a half teaspoons of ginger-garlic paste
- Two green chilies
- One teaspoon of cumin powder
- One teaspoon of coriander powder
- Half a teaspoon of chili powder
- One teaspoon of turmeric powder
- One sprig of cilantro, chopped
- One teaspoon of vinegar
- Two tablespoons of milk
- Salt, to season
- Sugar, to season
- Oil, to cook
- Water, as required
Procedure to Cook
- Heat oil in a pan and shallow fry the paneer cubes. Once the cubes turn slightly brownish, take them out of the pan and keep aside.
- Take mustard, poppy seeds, cashew nuts and a green chili in a blending bowl. Add a little water and blend them into a paste.
- Heat a little oil in a pan, add ginger-garlic paste and half a teaspoon of sugar to it.
- After the oil starts separating, add the paste of ingredients you just made in the blender. Add vinegar and let it cook for 10 seconds.
- Now add turmeric, salt, cumin and coriander powder and stir. Add some water (very little) and leave the ingredients to be cooked for two minutes.
- Now add the cottage cheese cubes. Stir slowly so that the sauce coats all the cubes. Now add milk in it and cook for 2-3 minutes.
- Add a chopped green chili before taking out the dish from the stove to enhance the flavor. Garnish with cilantro and serve hot with chapatis or parathas.
Cook in mustard oil to intensify the aroma.