From the confusing to the simple: what I have for you today is a paneer/cottage cheese recipe. It’s taken from Nita Mehta’s book Still More Paneer, and the only change I made was to use mango ginger instead of the regular ginger.
That's mango ginger in the photo.
This gravy is a velvety affair (hence the name Makhmal, from the Persian), given that the ingredients are pressure cooked and ground, the base being coconut milk. It’s something of a shocker, essentially being paneer in tomato chaaru (rasam/soup South Indian style, with a dash of tempering), but it’s not as odd a match as it sounds. On to the recipe, then:
Paneer/cottage cheese – 200 gm, cubed
Pressure cook (2 whistles) with ½ a cup of water:
Tomatoes – 4, chopped roughly
Coconut milk – ½ cup
Mango ginger or ginger – 1-inch piece, chopped
Garlic – 8-10 cloves, skinned, chopped
Green chillies – 2, chopped roughly
Salt – to taste
Cool and puree in the mixer.
For the tempering:
Mustard seed – 1 tsp
Red chillies – 2, broken
Curry leaves – a sprig
Oil – 1 tsp
Transfer the puree back into the pressure cooker, bring to a boil.
Add the paneer and simmer for 4-5 minutes. Check for the consistency of your liking. Switch off the heat.
In a separate pan, heat the oil, pop the mustard, add the red chillies. Remove from fire, add the curry leaves, and add to the pressure cooker.
You can find a somewhat similar recipe here.
Paneer/Cottage Cheese Coconut milk Tomatoes Mango ginger