In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.Key Ingredients: Cottage cheese
Add the saunf and sund powder. Saute vigorously. Do not let it burn.
Immediately add the milk and water. Let it come to a boil and add salt and pepper.
Add the deep fried paneer chunks. Let it simmer for 5 minutes.
Garnish with coriander leaves.
Serve with dum aloo, mooli ki chutney and steamed rice.
Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.
, black pepper
, vegetable oil
, bay leaf
, cumin seeds
, green cardamom
, coriander leaves
, dry ginger powder