![\"\"](\"\/mahanandi\/images\/paneer\/acharipaneerimagecopyrighted1.jpg\")
\nHomemade Yogurt, Dried Ginger, Kasoori Methi and Paneer <\/small><\/center><\/p>\n
Recipe:<\/strong><\/p>\n In a small sauce pan, heat a teaspoon of oil. <\/p>\n Add and saute the following ingredients in the order mentioned:<\/p>\n Urad dal<\/a>, cumin and mustard seeds – half teaspoon each At the end, add about two cups of fresh homemade yogurt. Whisk the yogurt, thoroughly mixing with saut\u00c3\u0192\u00c2\u00a9ed spices. Garnish with finely chopped coriander leaves and serve warm with chapatis or rice for a delightful meal. <\/p>\n Thank you Musical<\/a> for suggesting Paneer Kadhi name to this recipe. <\/strong> What brought on this paneer craving, you might ask?<\/p>\n Party at a restaurant<\/a>. A platter<\/a> of most delectable paneer pakoras. Slim pickings, thus born a paneer state of mind.<\/p>\n","protected":false},"excerpt":{"rendered":" Unusual and distinctive, paneer kadhi has much potential. At the beginning it may seem undefined and unclear, but at the end, it assumes clear and unmistakable identity that is fascinating and enchanting. Dried mango powder (Amchur), ginger powder (sonti) and kasoori methi adds to the mystique, giving a deeply memorable taste to paneer kadhi. Homemade […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136,22,107],"tags":[],"class_list":["post-870","post","type-post","status-publish","format-standard","hentry","category-ginger-sonti","category-paneer","category-yogurt"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=870"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/870\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nGreen chillies, slit in the middle – 4
\nFinely chopped onions and fresh green peas – half cup each
\nDried mango (amchur)<\/a>, ginger(sonti)<\/a> & kasoori methi<\/a>– half tsp each
\nTurmeric, sugar and salt to taste or quarter teaspoon each
\nSmall, bite-sized paneer cubes, about 12 to 15 <\/p><\/blockquote>\n![\"\"](\"\/mahanandi\/images\/paneer\/acharipaneerimagecopyrighted2.jpg\")
\nPaneer Kadhi with Chapatis and Pickled Cucumber<\/a> ~ Our Meal Today<\/small><\/center><\/p>\n
\nRecipe Adapted from Annita’s “My Pleasure and My Treasure”<\/a>
\nYogurt is prepared with 2% milk (so, the thin watery like consistency on whisking).<\/small><\/p>\n