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Thursday, July 16, 2015

Dry Paneer


Ingredients:

75 gms paneer, cut into small bite size cubes.
8 black pepper balls
1 " cinnamon
2 cloves
1 medium sized onion finely chopped
1 medium sized tomato finely chopped
1/4 tsp haldi
1/4 tsp red chilli powder
1/2 tsp kashmiri mirch powder
1 tbsp coriender leaves finely chopped
3/4 tsp sugar
salt to taste

Method:

  • Heat oil in a kadai on a medium high flame. Add the cloves, cinnamon stick and black pepper balls together. Let the oil infuse the flavours for 1 minute.
  • Add the chopped onion and saute till the onion turn light pink in colour.
  • Add the chopped tomatoes and stir well.
  • Add the haldi powder, red chilli powder, kashmiri mirch powder, salt and sugar and stir well.
  • Add 1/4 cup of water and mix well. Cover the kadai with a lid and bring it to one boil.
  • Uncover the kadai and add the paneer pieces. Bring to one boil. and dry the vegetable.
  • Once all the water dries up add the coriander leaves and serve!!!!
Tips:

  • This is a very dry vegetable with suttle flavours of whole masalas.
  • This preperation goes well with rotis.
  • You can adjust the red chilli powder to suite your taste.
  • I have not ground the whole spice as I like the subtle flavour. This also helps to discard the whole spices once the dish is ready, so that you don't end up biting into the whole spices while eating.
  • Its important to add all the whole spices together. Normally whatever goes first into the oil, the food will get its taste till the end. Hence, I have added all the whole spices together so that the flavours of all the three spices are infused into the oil.

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