Marinated Paneer Cheese With Saffron Yogurt Sauce Food

MARINATED PANEER CHEESE WITH SAFFRON YOGURT SAUCE

Steps:

• 1. Prepare the ginger-garlic paste and the saffron. Prepare the paneer cheese, then cut it into triangles about 1/2 inch thick. In a large bowl, mix together the yogurt and saffron and allow to steep at least 30 minutes. Then add in the ginger-garlic paste, garam masala, ajwain seeds, cayenne pepper, paprika, and salt. Add the paneer cheese pieces and mix well. Cover and marinate at least 4 and up to 8 hours in the refrigerator.2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Fry the paneer pieces until lightly golden, 15 to 20 seconds per side. Transfer to a serving platter and keep warm.3. Mix together the water and cornstarch and stir it into the marinade left sticking to the pan.4. In a small nonstick wok or skillet, heat the remaining 1 tablespoon oil over medium-high heat then add the cumin seeds they should sizzle upon contact with the hot oil. Quickly mix in the coriander and the cornstarch mixture and bring to a quick boil over high heat. The sauce should thicken immediately. Mix in the cardamom seeds. Drizzle the sauce over the paneer cheese, garnish with the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.