Succulent Paneer cooked in a variety of spices will tickle your taste buds and leave you asking for more. Enjoy it with hot Tandoori Roti or Naan. It goes equally well with Chapati and Rice as well. I have checked out a number of recipes before I could get this the way I wanted.
2 bay leaves
1 dry red chilli (broken in half)
2 green cardamoms crushed
1 black cardamom
3-4 black peppercorns
1 inch cinnamon stick (cut into pieces)
200 gms Cottage cheese (paneer)
1 cup capsicum diced
2 tbsp fresh curd (yogurt)
2 small onions cut into slices
4 tomatoes chopped
2-3 green chillies chopped
1 inch ginger minced
4-5 cloves garlic chopped
1/8 tsp saffron soaked in 1/2 cup of warm milk
1 tbsp fresh cream
1 tsp red chilli powder
1 tsp garam masala powder
A large pinch of turmeric powder
1/2 tsp kitchen king masala or Garam masala
1 tsp butter or vegetable oil
coriander leaves chopped
Salt to taste
Cut the paneer into bite sized cubes.
Tip the cubes of paneer, diced capsicum, yogurt, fresh cream and salt into a bowl and mix them well. Keep aside.
Heat a pan, add oil or butter and add whole garam masala.
Saute well for a minute and then add green chillies, minced ginger and chopped garlic.
Saute for few seconds.
Add slices of onion and cook until onion turns light pink in colour.
Add chopped tomatoes, salt, red chilli powder and turmeric powder.
Cook until tomatoes become tender and flavored.
Add saffron mixture and 1/2 cup of water and cook until gravy becomes thick.
Cook on low flame, add marinated paneer along with capsicum and mix in the kitchen king masala .
Cook for 3-4 minutes and garnish with coriander leaves.
Copyright © 2020 by Vinaya Prabhu. All rights reserved.