This fennel scented paneer from Kashmir is perfect for any Vegetarian meal.
- 5 to matoes chopped
- 1 onion chopped
- 4 cloves garlic
- 1 inch piece of ginger
- 4 tablespoons oil
- 9 oz. paneer chopped
- 1/2 teaspoon cumin seed
- a pinch of asoefetida
- 1 inch piece of cinnamon stick
- 3 cloves
- 2 green cardamom pods
- 2 bay leaves
- 1 teaspoon fennel seeds ground
- 1 teaspoon red chile powder cayenne pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon sugar
- salt to taste
- 1/2 teaspoon garam masala
Using a food processor, grind tomatoes, onion, garlic and ginger to a fine paste.
Heat 2 tablespoons of the oil, and fry the paneer until golden brown. Remove from the pan and add the rest of the oil.
Add cumin seeds and asoefetida. Once the cumin starts to change color, add cinnamon, cloves, cardamom and bay leaves. Add the tomato-onion paste and cook for 10-15 minutes, until vegetables are well softened.
Add fennel, chile, turmeric, sugar and salt. Cook another 3 minutes.
Add paneer and garam masala. Cook another 3 minutes.
Serve with rice or roti (Indian flatbread).