Hariyali Paneer and a Hundred down!

Although I have slowed down in my posts, I've been aware in the back of my mind that my 100th post is right around the corner. Ever since I posted my previous one, I was in the urge to post my next one right away to celebrate my 100th post. But I've just not been able to get to my blog. My office work, MBA Classes and house-hold routine is keeping me totally occupied. My late night hours nowadays are taken over by my MBA assignments. I'd been also thinking to celebrate this achievement by making a sweet or a cake, but finally decided to just post one of the recipes sitting in my drafts for quite some time.

After 100 posts, I'm pretty sure that there's still a lot of room for improving my blog, but I should also say thats its been a blast and a great ride so far! Every post has given me an opportunity to learn and improve upon something. When I started this blog, I surely didn't expect I will be touching this magic number 100, ever! Thanks to everyone who have sent a comment, complaint, or correction. Keep them coming as I continue with my next 100 posts!

I think we all agree that adding fresh herbs is a quick way to transform an ordinary dish into an extraordinary dish. This is a recipe that I learned recently with fresh corriander and mint leaves. Well, I've already tasted this dish quite a few times, but I learned the recipe just recently. Corriander and Mint combo is one of the most flavorful combos in Indian cooking. I believe wherever this combo happens, the dish is a hit for sure - It can be in Briyani, Chutneys or Chettinad cuisine. When I first happened to taste this paneer dish in a restaurant, I wondered how I missed this beautiful combo with Paneer! I fell for that minty flavor right away. Here is my version of Hariyali Paneer - modified a bit according to my taste.

Ingredients:

• Paneer cubes - 25 (small sized)
• Capsicum - 1
• Corriander leaves - 1 cup (chopped)
• Mint leaves - 5 or 6
• Onion - 1 medium
• Ginger - 1 inch
• Garlic - 3 cloves
• G.chillies - 5 (small)
• Cinnamon - 1 inch
• Cloves - 3
• Cardamom - 1
• Cashews - 5 numbers
• Kasoori Methi (Crushed) - 1 tsp
• Cream - 3 tbsps

Procedure:

• Blend these to a paste - 1/2 onion (chopped), ginger, garlic, g.chillies, corriander leaves, mint leaves, cloves, cinnamon, cardamom, cashews. Just add little water to make it to a semi-solid paste.
• Chop the capsicum to 1 inch cubes.
• Heat oil in a pan, add the remaining 1/2 onions (chopped) and fry for 2 mins.
• Add the chopped capsicum and fry for 2 more mins.
• Add the paste and 2 tbsps of water fry in medium heat for 4 to 5 mins. The raw smell of corriander and mint should not go away. I cover it for 3 mins and then fry for the last 2 mins.
• Add salt, 1 cup water and let the mixture boil until it reaches almost a thick consistency.
• Add Kasoori Methi and then Paneer cubes - mix them together and boil for 2 more mins.
• Finally add cream and stir together. If you want to lighten the spice level, you can add extra cream.
• Remove from heat and leave it for 30 mins before serving.

Goes best with Naan!