Ingredients:

• 1/2 kg – Paneer
• 250 g – curds
• 1 tbsp – Rice flour
• 3 tbsp – Mustard oil
• 1/2 tsp – Asafoetida powder
• 2 or 3 – Cloves
• 1 tsp – pepper powder
• 1/2 tsp – Turmeric powder
• 2 cups – water
• 1 tsp – coriander powder
• 1 tsp – dry Ginger powder (saunth)
• 1 tsp – fennel powder
• 1 tsp – Cumin seed powder
• Mustard oil for deep frying
• 2 tbsp – finely chopped Coriander leaves
• salt to taste

Method:

1. Cut the paneer into 2 inch rectangular pieces. Deep fry the paneer in oil and keep it aside.
2. Heat 3 tbsp of oil in a kadai. Add asafoetida powder, cloves, pepper powder and turmeric powder to it.
3. Saute for 2-3 seconds.
4. Immediately add water and mix.
5. Once the water begins to boil, add the fried paneer.
6. Add coriander powder, dry ginger powder, fennel powder, cumin seed powder and salt.
7. Mix it well.
8. Beat the curds and add rice flour to it.
9. Mix it well and add it to the boiling water.
10. Keep stirring continuously to prevent curdling.
11. Cover and let it simmer for 5 minutes.
12. Garnish with finely chopped coriander leaves.

Recipe courtesy of Anita Raheja