Some time back M had this raita at a friend’s place and couldn’t stop talking about how simple yet tasty it was. Yes it was simple and tasty and yes it was so light
Grate the gourd / kaddu and cook it either in a cooker or steamer.
Once the kaddu is cooled, set it aside and add curd to it.
Roast the jeera and black pepper in a pan, till the jeera is light brown in colour.
Grind the jeera and black pepper to a fine powder and add it to the curd mixture.
Add chopped coriander leaves to the curd mixture / raita and serve chilled.
This is something my sis D made some time back…how she came up with a recipe like this..no idea 🙂 ..but kudos to her..it was awesome and though it was to be eaten as a side dish / sabzi..i gobbled quite a bit like a starter.
This is my contribution to Vandana’s : Paneer a delicacy
Dahi Wale Paneer - A Delicacy
In bowl, mix curd, paneer, 1/2 of all powdered masalas, salt, sugar.
Cover the bowl with a plastic cover or foil and let it marinate in a fridge for 5-6 hours.
After 5-6 hours, remove the paneer from the fridge and set it outside at room temperature for 15 minutes.
Heat oil in a kadai, add jeera, ginger - garlic paste, chopped onion and fry them till the paste loses its raw smell and the onion are brown in colour.
Add the marinated paneer to the kadai, the ground whole masalas, bay leaf, remaining powdered masalas to the paneer and cook at low flame with lid closed for atleast 25-30 minutes.
Cook till the raw smell of the spices is gone and the oil seperates out of the gravy.
Once cooked, (switch off the flame) add cream and chopped coriander to the paneer and mix well.
Serve hot with phulkas or like me eat it as it is like a starter 😉