The authentic Kashmiri Nadru Paneer calls for mincing the paneer and stuffing it in the Nadru along with nuts and raisins. Sounds exotic right?
A little variation in the cooking style and our experiment was a success. It was superb and made is to our “once in a while” list. Afterall , we all can take an extra serving of protein combined with fat once in a while. Well long after the curry got over, we were still licking our plates wanting more!!!
I used frozen lotus root for as fresh ones are hard to come by.
I cup of chopped lotus root
1 cup of cubed paneer
1/4 cup of cashews/walnuts/pistachios for the gravy
1 medium onion sliced and browned and made into a paste
2 tomatoes chopped finely
1 teaspoon garam masala powder
1/2 cup thick curds
A pinch of saffron placed in hot milk
1. Saute the chopped Nadru and cubed paneer until crisp and light brown and keep seperately
2.In a skillet, heat the oil and brown the onions. Make a paste and keep aside
3. Soak the nuts in some water and grind into a smooth paste and keep aside.
4. In the same skillet, heat oil and add the cumin seeds, once they sizzle, add the brown onion paste and let it boil on a slow heat.
5. Add turmeric, salt, garam masala, red chili powder and simmer until you get a nice aroma from the skillet. Add the tomatoes and let it simmer until they boil.
6. Add the nut paste and curds next and cook until the blend well. Meanwhile warm the saffron in the milk and keep aside.
7. Add the Paneer cubes and the fried nadru, and saffron milk and mix well and simmer for another 10 minutes. Garnish with nuts of your choice and serve warm with rotis or basmati rice.