Curry

Tawa Paneer

2017-03-30

A very few times I have one of those situations where have limited things in my fridge where I have no clue what I am going to cook! That happened a few days ago before I left for my jaunt to Tokyo.

I had some homemade paneer (cottage cheese) and very few other things, the result was this quick and delicious semi dry recipe.

Growing up I saw my mum making delicious food from whatever was available in the pantry and she would come up with some easiest and amazingly tasty dishes! But she would never remember the ingredients and I could never make the same dish again which was quite annoying. So whenever I face situations like that I try to write down the ingredients I used so I can recreate it.

Anyway here is how I made this recipe.

Ingredients:

  • 200 g fresh paneer
  • 1 onion diced
  • 2 tomatoes diced
  • 1 tbsp thick yoghurt
  • 1 tsp ea ginger and garlic paste
  • A few red chillies
  • 1 tsp garlic roughly chopped
  • 1 tsp or to taste red chilli powder
  • 1 tsp coriander powder
  • 1 tsp green chilli pickle
  • 1 tsp dried fenugreek leaves
  • 1 bay leaf and cinnamon stick
  • 1 tbsp mustard oil
  • 1/2 tsp fennel seeds

Heat oil in a very shallow pan, add in the red chillies, fennel seeds and garlic. Let the garlic become brown, add in the onions and sauté for 5 minutes.

Add in the ginger, garlic paste, tomatoes and all the spice powders, sauté on a very high flame for 3-4 minutes.

Add in the pickle, yoghurt and paneer and continue stirring on a high flame for 3-4 minutes.

Sprinkle the dried fenugreek leaves. Garnish with coriander and serve with parathas!

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