Growing up, the time between Durga Pujo and Diwali would be one of post-Pujo blues. The time when you would feel that your quota of yearly merry-making has almost come to an end. Pujo keeps us excited for a good 3-4 months preceding it. And once it’s over, the most we can do is look forward to Diwali. Unfortunately, Diwali is a one-day affair and, unlike Pujo, is over before you can say Jack Robinson! 1. Start off with frying the paneer. I used my air fryer to fry it . Preheated it at 180 degree C for 5 minutes and fried the 1tsp oil + salt coated paneer cubes for 6-8 minutes, shaking intermittently till they turned golden. In case you don’t use an air-fryer, fry the paneer in your pan. Transfer them into a vessel filled with warm water to keep them soft. Set aside. 2. In a non-stick pan, heat 1 tsp oil. Add the dry red chillies and once they start splattering add the bay leaves, cardamom, cinnamon, cloves and peppercorns. Stir for 10-15 seconds. 3. Now add the onion paste along with 1 tsp sugar. Saute for a minute. Add the garlic and ginger paste. Saute till the raw smell is gone. 4. Add the tomato puree and fry for another couple of minutes. In a bowl, mix the turmeric powder and red chilli powder with a little warm water and add it to the gravy-in-making. Keep frying for another 5 minutes 5. Now add the cashewnut paste and fry the gravy a little more. Add the milk bit by bit to loosen the gravy. Now add the paneer and salt, give everything a good stir and let the paneer soak in all the gravy for another 5-7 minutes. 6. Mix the saffron strands with the cream and add that to the gravy now. Reduce heat and let it simmer for another 5 minutes. Once you’re done, add the ghee and rose water. Give one final stir and it’s over. 7. Serve hot with rotis, paranthas or pulao. I personally love to dunk crispy bits of Kerala paratha in this divine gravy and reach a state of bliss!
Over the last 5 years, however, Diwali has been more of my go-to festival than Pujo. The reason is fairly simple. While I had to slog at work during Pujo (it is, but of course, a regional festival), Diwali would be a national holiday for us. Working in an industry that gave you just THREE national holidays in an entire calendar year, Diwali kind of became the day I would look wait for the most. I’ve never been the one to burst crackers, but I love the way my city would light up in all its glory. The warm glow of pradeep (candle) emanating from the balcony, the rangoli at the doors, the string lights adorning even the narrowest alley, people dressed up in all their finery, sharing joy and of course food with family and friends: I miss everything. While my country celebrates Diwali today, I am binge-watching Friends in my pyajamas There’s nothing I can do that’ll make me feel I’m also a part of that celebration. Except maybe cook something simple yet exotic, just like this Shahi Paneer; sit back and have a hearty dinner, punctuated by chatter and laughter.
Here’s wishing all of you a very Happy Diwali.
Let there be light.
Spread the light.
Be the light.
Shahi Paneer (Cottage Cheese in a Thick, Royal Gravy)
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Shahi Paneer (Cottage Cheese in a Thick, Royal Gravy)
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