This is a paneer dish in a yogurt gravy flavoured with fennel or saunf.
200 grams paneer,
¼ kg curds,
1.5 tbsp of gramflour,
1 tbsp finely chopped coriander leaves,
2 tsp powdered fennel seeds,
1 tsp green chilli paste,
1 tsp ginger powder,
A few black peppercorns,
1 inch piece of cinnamon,
2 green cardamom,
Salt to taste,
Oil as required
Dice the paneer and deep fry them. After frying add the fried paneer to a bowl of hot water and keep aside.
Mix the gramflour, green chilli paste and yogurt into a uniform mixture without any lumps. Heat about a tbsp of oil in a pan and add the whole spices, once they splutter add the yogurt mixture and cook for sometime stirring occasionally.
Next add the ginger powder, fennel powder and salt to taste. Cook for about two minutes and add the drained paneer cubes. Bring it to a boil and let it simmer for about 2-3 minutes. Garnish with coriander leaves.
Goes well with rotis or phulkas.