Dahi Wali Paneer

Ingredients

For marination:

For gravy:

Add all the ingredients of marination in a bowl and mix well, coat the paneer well with the marination and keep it aside.
Set a pan on medium high heat, add oil for shallow frying, shallow fry the marinated paneer on all sides. keep the paneer aside to be used later.
Boil the cashew nuts & melon seeds together for 7-8 minutes. Strain out from hot water and grind to make a fine paste.
Take a little large sized bowl, add curd along with the grinded cashew and magaj paste, add the spices & salt to taste, mix well, keep aside - To be used later while making the gravy.
For making the gravy, set a wok on high heat, add mustard oil. Add jeera, cardamom, cloves, green chillies & ginger, stir & cook for a minute.
Lower the heat and add the kashmiri red chilli powder, add little water to avoid the chilli powder from burning, stir & cook briefly for few seconds.
Now, add the prepared curd mixture & stir continuously on low flame. And bring to a boil.
Once the gravy starts to boil, cook on medium high flame for 10-12 minutes or until it thickens, while stirring in short intervals. If the gravy tends to thicken add some hot water and adjust the consistency as per your preference.
Now, add the shallow fried paneer, garam masala & kasuri methi, stir gently & cook for 2-3 minutes.
Check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves.