Sunday, October 12, 2008

Paneer Delight !

I have modified Anjum Anand's receipe for Saag (Spinach) Paneer

to make this tasty and delightful dish. I eliminated the spinach (palak) as my hubby prefers paneer on its own and nothing accompanying it.

Paneer Delight ...
(feeds 4 hungry people )

Ingredients ...
Paneer - 250 gms
Turmeric (haldi) powder - half tsp
Chilli powder - half powder
Cumin (jeera ) powder - 1 tsp
Garam masala - half tsp
Onion - 1 (medium)
Tomatoes - 1 large (pureed)
Green chillies - 1 (large - chopped)
Garlic cloves - 4
Ginger - 1 inch
Ginger - Garlic paste - 1 tsp
Cooking oil - 2 tbsp
Salt - to taste

Method ...
Chop the block of paneer in to even cubes. Place in a bowl. Mix turmeric and chilli powders with the paneer along with salt. Set aside. Ensure that all the water leaving the paneer is completely drained out.

Chop onion finely. Mince the whole ginger and garlic (if whole), otherwise reserve the ginger-garlic paste.

Heat oil in a non-stick pan. When the oil is hot, add the paneer . Fry on one side until golden brown. Flip over and repeat on the other side. Remove with a slotted spoon onto a kitchen towel.

Fry the chopped onions in the same residue oil. When slightly brown, add the ginger-garlic paste (this is done at this point of time as it tends to stick to the bott0m of the pan). When the mixture becomes translucent, mix in the jeera (cumin) powder and green chillies. Fry till mixture becomes golden brown. Now, add the tomatoes and fry . Blend in the masala with the tomatoes.

Next step is to add the paneer pieces and garam masala. Add 1 glass of water and simmer for a little while the gravy forms a thick consistency.

At this point, check for salt.

Your tasty paneer delight is ready !!! to be had with chapatis (Indian flat bread), naan, or rice to make it a complete meal.

Happy Eating !!!

No comments: