Everytime we went out for a team lunch from office, there would always be someone who wanted a paneer butter masala or a paneer capsicum. It was such a standard item our our lunch menu, but since I was never a big fan of paneer, I always stayed away from it.
After I got here, and i guess in the memory of all the team lunches that I really miss now, I happen to have this sudden love for paneer.
Actually, the paneer here is excellent - always fresh. Being in the land of Amul, the milk and all milk products are of excellent quality. The cream of the milk is so heavy, that I have started collecting it and making butter and ghee out of it at home. Its what most people always do, but I am just proud that I have overcome my laziness finally and got down to doing this !!
What you need -
400 gms Paneer
3 Capsicums / Bell Peppers
8-10 cashewnuts
2 green chillies
1 tsp jeera / cumin seeds
4 onions
4 tomatoes
5 cloves garlic
1 small piece ginger
handful of coriander leaves
1/2 cup milk
2 tsps cream
What you do with it -
Blanch the tomatoes, remove skin and puree
Chop onions, garlic and ginger. Grind together to a smooth paste
Chop the capsicums into bite sized pieces and saute in a little oil
Cut the paneer into cubes
If the paneer was refrigerated, put the pieces in boiling water for about 5 mins and take it out. This makes is soft
Grind together the cashewnuts, green chillies and jeera with a little water to make a smooth paste
Heat oil in a kadai, add the paste of onion, ginger, garlic and fry it turns slightly brown
Then add the cashewnut paste and fry a bit longer
Add the tomato puree and cook till the oil separates
Now add the paneer and sauted capsicums
Add salt and milk
Garnish with cream and chopped coriander leaves
1 comment:
hey Thanks for stopping by ..dear ..u have a nice blog ..and ur panner and bell pepper looks soo spicy snd yummy.i am a big fan of Panner willl try this sometime :)
Post a Comment