Leider Chaman (Yellow Paneer Curry)

INGREDIENTS

• 200 grams paneer 
• Whole spices (1 bay leaf, 1-inch cinnamon, 1 green cardamom, 1 black cardamom, 3 black peppercorns, 2 cloves, 1 teaspoon jeera) 
• 2 teaspoons turmeric powder 
• 1½ to 2 teaspoons fennel (saunf) powder 
• 1 teaspoon ginger powder 
• 1 teaspoon asafoetida 
• 1 cup milk 
• 1 teaspoon kasuri methi 
• 500ml + 2 cups water 
• Salt to taste 
• 1 tablespoon mustard oil 

METHOD 

• Cut the paneer into big square pieces. 
• In a kadhai, add 500ml of water and bring it to a boil. Add 1 teaspoon of turmeric powder to it. 
• Once the water boils, add the paneer pieces and let them boil for 5 to 7 minutes. 
• Strain the paneer pieces. 
• In a flat thick-bottomed pan, add the mustard oil and heat it well. 
• Once the oil is hot, sauté the paneer on both sides until it turns golden brown. 
• Meanwhile, take 2 cups of cold water in a big bowl and add some salt to it. 
• Add the sauteed paneer to the salt water and keep it aside. 
• In the thick-bottomed pan, add the whole spices one by one. 
• Once they are sautéed well, add the fennel powder, ginger powder, turmeric powder, asafoetida and 2 to 3 tablespoons water to keep the spices from burning. 
• Once the spices are cooked, add the sautéed paneer along with the water. 
• Let it cook till the water is reduced to half (for about 8 to 10 minutes). 
• Now add 1 cup of milk and keep stirring continuously to prevent the milk from curdling. 
• Once the milk starts boiling, put on the lid and let it cook for 5 to 7 minutes. 
• Turn the heat off, sprinkle some kasuri methi and serve with hot rice or paratha. 

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