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- 250-300 grams malai paneer
- a little oil ghee or butter for frying
For the masala:
- 1 medium onion finely chopped
- 2 big tomatoes pureed
- 1/2 a capsicum green bell pepper, finely chopped
- 4 fat cloves of garlic minced
- 1 " piece of ginger minced
- 1 green chilli slit
- 1/2 teaspoon ajwain carom seeds/bishop's weed
- 1/2 - 3/4 th teaspoon red chilli powder adjust to taste
- 2 teaspoons coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon amchur powder adjust according to the sourness of the tomatoes
- salt to taste
- a pinch of dried fenugreek leaves kasuri methi
- chopped coriander to garnish
- Cut the paneer into medium sized cubes and lightly marinate them with salt and keep aside.
- In a heavy, wide based pan or kadai heat the butter, oil or ghee and toss in the carom seeds. When they stop sizzling add the chopped onions and fry until they turn translucent (pale)
- Add the ginger, garlic, green chillies and the chopped capsicum and saute for 2-3 minutes. Then add in the powders - red chilli, coriander, turmeric, garam masala, amchur and reduce the heat to prevent them from burning.
- Now add the pureed tomatoes and salt (remember that the paneer has been marinated with some salt so add accordingly) and fry well until the oil separates.
- Add the paneer curbes and mix well. Rub the kasuri methi between your palms and add them too. Simmer for a couple of minutes and then garnish with the chopped coriander.
- Remove from heat and serve hot with chapathis or rice
The nutritional values are only indicative.
This post was first published on March 9, 2016
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