Here’s what you should do. Beat 4-5 tablespoons of yogurt (preferably something which is creamy) with 1 tsp. cornstarch and 2 tbsp. milk. Trust me.
|Fried raisins. I ate a few before allowing the rest to go in.|
Just after you have beaten it up, grab a handful of raisins or sultanas. What you should ideally then do is heat about 3 tbsp. of oil in a pan and fry the sultanas in it for 2-3 minutes, stirring briskly to let them plump up. Once done, remove them from the oil, and add a teaspoon of sugar and half teaspoon of grated ginger or ginger paste to it. When the ginger sizzles, add 3 tablespoons of tomato ketchup. Yes. This recipe needs it. Close your eyes and add it.
However, if you aren’t as adventurous as I am, you can use Tomato puree. I’ll let you live.
Let the tomato puree cook for a minute over high flame, and then add 1 heaped teaspoon of dried kasuri methi (dried methi, or, Fenugreek, leaves). Stir till the methi mixes in, lower the heat to a simmer, and add a heaped teaspoon of garam masala powder and the sultanas.
Then, add the yoghurt-milk mixture. Stir briskly and put in 300 gm. fresh paneer, at room temperature preferably, cut in 1-inch cubes and your fried sultanas/raisins (which you can just as easily leave behind, but I did not). This recipe easily feeds four, by the way. Once the paneer is mixed in, check for salt, add a dollop of ghee, cover the pan and turn off the heat. Exit kitchen premises for 10 minutes to allow the paneer to soak in the flavors.
Serve. I love this with Jeera Rice, Naan, Rotis, and bread slices, slightly toasted.
Sometimes, in life, the best things are quite unpretentious and soft.