CHUN MUN PANEER
cottage cheese 400 gms
cashew nuts 25 gms
red bell pepper 100 gms
salt to taste
brown onion paste 70 gms
ginger garlic paste 20 gms
tomatoes 300 gms
yogurt 50 gm
sugar
DRY SPICES-
cardamom green 1 nos
clove 2 nos
cinnamon 1/2 ”
coriander seeds 1/2tspn
red chilly dry 1 nos
turmeric dry 1 inch
mango dry 5 gms
saffron 2 strands
pepper corns 4 nos
fenugreek leaves 1 gm
bay leaf 1no
coriander leaves 10 gm
green chilli 2 nos
lemon 1 nos
oil to fry
clarified butter 50 gm
PREPARATION:
Cut cottage cheese into .75cm dices. Fry in oil and keep aside and keep aside. Roast all dry spices on a girdle for 2 minutes.Pound into powder. Sieve, keep aside. Boil cashew nuts, add yogurt and make a paste in a blender. Blanch tomatoes in water. Deskin, deseed puree, strain, keep aside. Dice pepper, size of cottage cheese. Heat fat, add onion paste, ginger garlic paste. Stir for 5 minutes. Add in tomato puree, stir till fat leaves the mixture. Now add in cashew nut paste, spice powder and stir for another five minutes. Now add about 100 ml hot water hot water / vegetable stock, cover and simmer for about 10 minutes. Add in bell pepper and cottage cheese. Cook for five minutes. Add in chopped coriander leaves, juice of 1/2 lime, sugar and chopped green chillies. Serve hot with a bread / chappati / rice or parantha!
