North Indian Cuisine
Preparation time 15 – 20 Min, Cooking Time 30 Min, Servings 5
Ingredients
500gms Paneer
5 Tomatoes
2 medium Capsicum
5 tbsp Ghee/Oil
1-2 Bay Leaf
¼ tsp Cardamom pd
1 inch Cinnamon
¼ tsp Clove pd
½ tsp Shah Zeera
5 Dry Red Chillies
2 tbsp Coriander Seeds roasted & crushed
10 Curry Leaves
Coriander leaves handful
6 Mint lvs
Chat Masala/Amchur Pwd
½ tsp Cumin Pwd
Pinch Fenugreek Pwd
½ tsp Garam Masala
6-10 Green chillies or as per taste
5 cloves Garlic
Ginger- 10 julienne pieces
4 Onion finely chopped
Salt to taste
Preparation
Boil tomatoes and grind to fine paste, ensure no water is added.
Coarsely grind garlic and green chillies and keep it aside.
Method
In a deep pan pour 5 tablespoons of ghee/oil:
Capsicum: Sauté for not more than 1-2 min in medium flame and keep aside.
Paneer: Deep fry in the same ghee/oil until they turn light brown and keep aside.
Reason for using same ghee/oil – to retain the flavours of Paneer and Capsicum
In the same pan add:
Bay leaves, Cloves pwd, Cardamom pwd, Cinnamon and crushed coriander seeds (3/4 only), Shah zeera, dry red chilli, Curry leaves and sauté for 1 min on semi medium flame.
Add finely chopped onions until golden brown.
Add coarsely grind garlic and chillies and sauté for 2 min
Add Cumin pwd, Amchur/Chat masala, Fenugreek Pwd, Garam Masala and sauté for 30 seconds
Add tomato puree and mix well. Cook over medium high heat until the ghee/oil separates.
On a low heat add Paneer, capsicum and salt.
Cover and cook over low heat for 4 minutes.
Garnished with roasted crushed coriander seeds, Ginger (Julienne), finely chopped coriander and mint.
Serve with hot rice or hot roti.
Note:
Ginger – Julienne cutting style
You can use 1 tin diced tomato 500gms
Recipe courtesy: PavAnika’s Kitchen