Last weekend the temperature was too high here in Pune. So we were in no mood to have spicy food with loads of garam masala in it :/. But yes, for us weekends are about cooking and eating special food.
Zafrani is a very mildly spiced nutty and rich gravy. I found the recipe in an old cook book with all the chicken mughlai recipes 😍 while cleaning my book shelf (rare thing 😁). I used grilled paneer (cottage cheese) with the gravy. You can go royal with chicken or veggies too. 😉
200gms Paneer or Cottage cheese
3/4 cup ghee or clarified butter
1 big onion, evenly sliced
7-8 cloves of garlic, sliced
1″ piece of ginger, thinly sliced
1 tbsp coriander seeds
Pods of 3 cardamoms
1 cup beaten curd
2 dry red chillies
7-8 Almonds or cashew nuts
1 tsp turmeric
1/2 tbsp Kashmiri red chilli powder
Salt to taste
1 pinch of saffron strands soaked in warm water
1/2 cup cream, optional
1. Heat half of the ghee in a kadhai or pan. Fry the nuts till golden brown. Take it out and keep aside.
2. Now add dry red chillies, coriander seeds and cardamom pods. Let those pop. Then add ginger and garlic and finally sliced onion. Fry till the onion is browned.
3. When the mixture is slightly warm, soak it in the beaten curd with almonds or cashews for 10 mins and make a fine paste.
4. Grill the paneer cubes on a grilling pan. You can use it without grilling too.
5. Heat the rest of the ghee. Add red chilli powder and turmeric. Stir in the onion and curd paste and cook on low flame till the ghee comes on top. ( it should not take more than 3-4 mins as it is already cooked)
6. Add the paneer cubes, 1/2 cup warm water or milk and the soaked saffron (I used a drop of saffron extract). Cook for another 3-4 mins. Finish with fresh cream.
Serve hot garnished with chopped nuts, saffron or coriander. This dish goes well with pulao or all kinds of Indian bread.
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