PANEER SHASHLIK

I came across this recipe a long time back but never ever made it.. I became pregnant and almost left cooking delicacies (except the midnight brownies and garlic breads)..;)
Finally after my delivery and coming back to Blore, i cooked something nice, or more importantly something apart from the daily roti subzi.. And the result was indeed yummylicious..:)

Serves: 2

Ingredients:

For the rice-

• Basmati rice- 1 cup, washed and soaked for 30 minutes
• Bay leaf, Green cardamom- 1 each
• Cloves- 2
• Butter- 1 tsp
• Salt- 2 tsp

For the makhani sauce-

• Roughly chopped big tomatoes- 4
• Chopped garlic- 2 flakes
• Ginger- 1/2" piece
• Green chilli, Green cardamom, Cloves- 1 each
• Red chilli powder- 1/2 tsp
• Butter- 1 tbsp
• Honey- 1 tsp
• 1 tsp cornflour dissolved in 3/4 cup water
• Salt to taste

Others-

• 1" cut squares of paneer (cottage cheese)- 100 gm
• Finely diced and boiled french beans- 10
• Finely diced and boiled carrot- 1
• 1 large cup of shredded and blanched cabbage
• Hung curd- 2 tbsp

Method:

• To make makhani sauce, put the  tomatoes in a pan with 1 cup water and all the ingredients, except butter, honey and cornflour paste.
• Cover and cook on low heat for 5 minutes. Then, blend in a liquidiser and strain.
• Mix butter and honey. Put it to boil and then add the cornflour paste. Simmer on low heat for 5 minutes, stirring once in between till the consistency is slightly thick.
• Fry all the sides of the paneer cube with a little butter to a rich golden colour. Immediately soak it in 1 cup of boiling salted water for 10 minutes. Then, add the paneer pieces in the makhani sauce.
• Boil 2 cups of water with 2 tsp salt. Blanch the cabbage for 5 seconds and strain immediately. Press and drain the water and mix it with 2 tbsp hung curd with little salt and black pepper.
• Boil 5 cups of water with cloves, cardamom, bay leaf, salt and butter. Once the water boils, add the soaked rice to it and cook the rice till it is just done. Strain and keep aside.
• To serve, place the rice on a serving platter. Add the cabbage in curd on one side and on the other side, arrange some pieces of the boiled carrots and beans. At the centre, arrange the panner pieces from the sauce and spread hot makhani sauce over the paneer.
• Serve hot!!

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