Smoked fenugreek black pepper Cottage Cheese

Smoked fenugreek black pepper Cottage Cheese

I have always seen this marination with chicken and been intrigued by the beauty of this recipe. The smoky look and flavour adds a beautiful aroma to the dish and Kitchen and you can't resist it though I have been trying to resist it for long since I am a vegetarian.

Today, however I thought to try paneer for all the vegetarians out there and viola ! Made this amazzziiinnngggggg starter. 

You can also serve it with Naan or breads but I like this with my Drink !

Here goes the recipe :

Preparation Time : 30 minutes

Cooking Time : 15 minutes

Serves : 4 servings

For Marination :

200 gms cottage cheese  (paneer)

1 Cup onion ( chopped into 4 and peeled layer by layer )

2 cup of Curd

2 tbsp Dried Fenugreek( also known as Kasturi Methi)

1 tsp Crushed Black pepper

1 tsp salt

1 tsp Red Chilli powder

2 tbsp olive oil

2 tbsp Cream (optional)

1 hookah coal

Take a Bowl with lid. Remove the lid and add curd to it. Beat the curd a bit till its smooth.

Add all the ingredients except onion and coal. Mix the contents well but don't over mix it.

Now slowly add onion and cottage cheese. Fold them well so all the contents are submerged in the batter.

Make a small dip in between the mix and keep a small steel bowl in it.

Keep the coal on flame and let it cook till it is slightly red. 

Add the coal to the bowl, pour a tbsp of oil and cover the lid immediately. 

The smoke will fill the container and get marinated into the paneer. Keep the box inside the fridge for 20 minutes.

Ingredients :

Marinated Cottage cheese

2 Dry Red chilly

1 tsp cumin seeds (jeera)

2 tbsp chopped garlic

1 tsp chopped ginger

1 bay leave

1-2 cloves 

2 tbsp Ghee

Method :

Heat the pan on medium flame and add Ghee to it. 

Add cumin seeds, chopped dry red chilly, bay leave, clove, garlic and ginger to it.

Stir continuously till golden brown and then add the Marinated mix to it. 

Do not add the coal.

Cover the lid of the pan and let it cook on low flame for about 10-15 minutes. 

Keep stirring it after every 2-5 minutes. 

The colour of paneer will change into smokey cooked texture and all the marination will be almost dried.

Serve this with either Garlic Naan or with some mint chutney as an appetiser. 

I will soon be sharing the recipe of Garlic Naan and Roomali Roti.

Keep tuned in until next time,

Keep cooking, keep Loving :)