Ingredients:

• 400g – Paneer, cubed
• 1.5 tsp – thandai-sardai mixture, soaked in 1/2 cup of water
• 10 – almonds, blanched and peeled
• 1 tbsp – clarified Butter
• 1/2 tsp – green Cardamom powder
• 10 – peppercorns
• 1/2 cup – hung Yoghurt
• 2 tsp – Ginger paste
• 1 tsp – Kashmiri chilli powder
• 1 tsp – Turmeric
• 1.5 tsps – salt

Method:

1. Grind the thandai mixture, strain and make up to 1.5 cups with water.
2. Grind 8 almonds and mix into the thandai mixture.
3. Sliver the remaining 2 and keep for garnish.
4. Mix ghee, half the cardamom powder, peppercorns, 1/2 tbsp yoghurt and ginger paste in a dish and cook covered at high for 2 minutes.
5. Mix in chilli powder, turmeric, salt, yogurt and thandai mixture.
6. Cover and cook at high for 5 minutes.
7. Add the paneer, mix well and cook covered at 70 per cent for 7 minutes.
8. Garnish with the remaining cardamom powder and the slivered almonds. Serve.

Recipe courtesy of Afsha Khatri