Kashmiri panir
von Sumi Sumi
1. 3.Immediately add the milk and water. Let it come to a boil and add salt and pepper.
2. 2.Add the saunf and sund powder. Saute vigorously. Do not let it burn.
3. 1.In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.
4. 4.Add the deep fried paneer chunks. Let it simmer for 5 minutes.
5. 5.Garnish with coriander leaves.
6. 6.Serve with dum aloo, mooli ki chutney and steamed rice.
7. 7.Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.
