Dahi paneer

Dahi Paneer (Yoghurt paneer)
Serves 4
Step 1: marinate the paneer
3 tablespoons oil
1/2 teaspoon turmeric
2 tablespoon Kashmiri red chilli powder
1 tablespoon coriander powder
1 tablespoon kasuri methi
250 grams paneer cubes
Mix together and set aside to marinate
Step 2 : The dahi
600 grams yogurt
1 teaspoon turmeric
2 tablespoons Kashmiri chili powder
1 tablespoon coriander powder
Cashew paste of 8-10 cashews
1 teaspoon fresh mint chopped
Stir together and beat the mixture for a few minutes set aside for later use
Step 3: fry the paneer
3 tablespoons oil
Bring the oil to heat and on medium to high heat fry the paneer for 2 to 3 minutes only to give it shape and lightly brown it remove the fried paneer and set aside
Do not discard the oil, strain it and it shall be used in the next process
Step 4: bringing it together
Strained oil
1 star anise
2 whole dried red chillies
1 inch ginger chopped
Use the oil from the previous process, bring it to medium heat, do not overheat the oil. Add in the star anise and ginger and fry till aroma is released, add in the ginger and fry till ginger browns lightly now add in the yoghurt mixture and stir continuously for 5 - 7 minutes. Add water if required but make sure you keep stirring the yoghurt mixture to avoid it splitting.
Cool for ten minutes or till oil separates from the yoghurt and the the yoghurt is cooked through
Add in the paneer now or while playing, garnish with kasuri methi and mint leaves.
Enjoy