Rosuni Doi Channa/Lehsuni Dahi Paneer

Not getting paneer or Indian cottage cheese blocks in Israel, paneer is not what I often cook at home. I do get ricotta cheese though but I really do not like cooking with it at all. Moreover, given a choice a bong will certainly choose fish and meat over paneer. And my family, including me is not an exception. So, cooking paneer dishes at home, involves first making of fresh paneer and then cooking it. It is a long and tedious process you see. But, since I did not make any paneer dish for a long time, I thought of giving it a try. Thinking about what I can I make with paneer, this dish of Lehsuni dahi paneer struck my mind.

The overpowering aroma of lehsun (garlic) with a symphony of onion, ginger and cinnamon and the cashew nuts adding to its creamy texture. It goes best with roti, paratha, naan or any kind of polao.

Step by step instructions to prepare Rasuni Doi Channa/Lehsuni Dahi Paneer

Make a smooth paste of the soaked cashew nuts, onion, ginger and 6 cloves of garlic. Keep aside.

In a kadai, add the oil and ghee and heat it. Once the oil is hot, add the bay leaves, cinnamon sticks and 2-4 cloves of garlic.

As the oil turns aromatic, add the paste to the kadai along with salt, sugar and green chilies.

Now continue cooking on medium flame till you see oil leaving the sides of the pan.

In a bowl, take the yogurt and add 1/2 cup of water and whisk this properly. Add this mixture to the kadai with continuous stirring.

Gently drop the paneer to the kadai and let it simmer for at least 10 minutes on low medium flame.

Add the garam masala powder to the kadai. Let the gravy reach the desired consistency and turn off the flame.

Serve with roti, paratha or polao.

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