Recipe: Paneer Makhani - Cottage Cheese

I made Paneer Makhani the other day at a dinner for friends. As usual when cooking for dinners, I keep forgetting to take pictures. Hubsnad took this picture after people had finished eating, so its not the best of pics, but it does give you an idea of consistency which is why I'm including it here.

Puree 1 kilo tomatoes.

In a pan give seasoning with 1-2 cardamom, 3-4 cloves, 2 slit green chillies, 1"inch ginger chopped fine. Add the tomato puree and keep sauteeing till cooked.

Powder 1 handful of cashewnuts and add it to the cooked tomatoes. Stir well.

Add 1/2 kilo of chopped paneer and give it a quick steam. (Don't overcook it, the paneer will turn rubbery)

Add 2 tsp cream (you can use more) and stir into the curry.

Sprinkle 2 pinches of Kasuri Methi on top (optional)

Serve hot with rotis.

Book Review: Following Fish

Hey, with the situation in Egypt for the last 3 weeks, I have been remiss about updating my other blogs. But I'm back now :) and will be posting recipes in the next few days.

In the meanwhile, I  just reviewed a wonderful book called Following Fish: Travels around the Indian Coast on my Book Review Blog and I would like to direct my friends who follow this blog of mine towards the book.

While it is not a recipe book, it is a travelogue built around fish and the way it is cooked across India. It contains a wealth of useful information for the foodie traveller and a cook who is comfortable with grandma style recipes (a pinch of this, a dash of that etc) could glean a few recipes from here. Recipes come from kitchens as diverse as The Park in Kolkatta to that of a fisherman's daughter in law in Mangalore.

Its quite an in interesting, yet easy read and I feel comfortable recommending it to my foodie friends.

My detailed review can be read at http://whichbooknext.blogspot.com