This Vegetarian / Paner Rogan Josh tastes extremely ambrosial and this recipe is worth trying for all the vegetarians who want to indulge in this delicious Kashmiri dish.
Firstle, heat the ghee (clarified butter) in a large pan over medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon, and mace, and fry for 1 to 2 minutes, or until the spices are sizzling and fragrant.
Now stir in the chopped onion, and fry for 8 to 10 minutes, stirring regularly, or until golden brown.
Add the garlic cloves and ginger. Stir in the ground coriander, cumin, red chili powder, fennel seeds, garam masala, yogurt, and salt, to taste.
Cover the pan with a lid, and then reduce the heat to low, and simmer for 10 to 12 minutes. Now let it cool.
Finally, Add 2 to 3 tablespoons of water to the sauce stir well and blend the gravy in a food processor.
For the panner balls:
Take a bowl and mix all the ingredients properly and make small balls of it.
Place it in the refrigerator for half an hour so that it becomes firm. Remove the paneer balls from the fridge and roll them in Maida and deep fry them.
Keep it aside and add paneer balls in the gravy just before serving it.
Stir in the chopped fresh cilantro just before serving.