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

How to Make Kashmiri Paneer

• Grind the thandai mixture, strain and make up to 1.5 cups with water.
• Grind 8 almonds and mix into the thandai mixture.
• Sliver the remaining 2 and keep for garnish.
• 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.
• Mix in chilli powder, turmeric, salt, yogurt and thandai mixture.
• Cover and cook at high for 5 minutes.
• Add the paneer, mix well and cook covered at 70 per cent for 7 minutes.
• Garnish with the remaining cardamom powder and the slivered almonds. Serve.