Even a half measure like shallow-frying it robbed it of its texture, something The Spouse demonstrated long ago. But the gravy was quite a scorcher if you could discount the oily blobs that overran it. This is my third Grindless Gravy for the event, and it just makes the deadline. What's happening with your entries? If they're sitting in your drafts, please rush them as the deadline ends today.
On to the recipe now, adapted from The Pleasures of Kashmiri Cookery by Anu Wakhlu.
Cottage Cheese/Paneer - 500 gm, cut into 3-cm squares.
Red Chilli Powder - 1 tbsp
Aniseed Powder - 1 tbsp
Ginger Powder/Sonth - 1/2 tbsp
Curds/Yoghurt - 2 tbsp, beaten
Black Cardamom/Badi Elaichi - 2
Regular Cardamom (Green) - 2
Cloves - 3
Peppercorns - 2-3
Bay leaves - 2-3
Oil - 2 tbsp
Water - 2 cups
Salt - to taste
In a pan, heat the oil. Add the red chilli powder and a little water and heat till bright red.
Add the beaten curds and fry for a few minutes. Add all the spices and salt and mix well.
Add 2 cups of water and let it boil.
Add the cottage cheese pieces and cover and cook on a slow fire for about 20 minutes till the gravy thickens.
According to the book, the paneer has to be deep-fried beforehand. Also, once the curry is done, it's finished off with a splash of ghee and shahjeera (caraway) for garnish - I only shallow-fried the paneer, which was bad enough, and didn't have the ghee so didn't use that, or the shahjeera.
PS: Anita has a tip on frying paneer in the comments, take a look.
Grindless Gravies Curds/Yoghurt Paneer/Cottage Cheese Kashmiri