Recipe by Charishma_Ramchandani
A yummy paneer delight I made for dinner last night here in Mumbai, India. Everyone liked this one! Paneer is so expensive here in Mumbai. I paid Rs. 30 for just a mere 200 gms!!!! I still can't believe how expensive it has become. Note: Tofu may be used as a substitute instead of paneer.
Top Review by Vaane
I followed Sangeetha's advice and reduced the onions to 1 and 1/2 medium onions and 1 large tomato. The recipe was perfect! Mom thought we should just leave the paneer in cubes so the flavour didn't go all the way through... Next time, I am going to mash the paneer as suggested! Thanks to Charishma and Sangeetha!
- 200 g panir, mashed
- 3 medium onions, peeled, washed and chopped
- 2 medium tomatoes, washed and chopped
- 1⁄2 teaspoon red chili powder
- 1 1⁄2 tablespoons dried fenugreek leaves
- 1 teaspoon coriander powder
- 1 green chili, washed, ends trimmed and chopped
- 1⁄2 teaspoon cumin seed
- 1⁄2 tablespoon oil
- 2 tablespoons fresh coriander leaves, washed and chopped
Directions See How It's Made
- Heat oil in a pan.
- Once it is hot, add cumin seeds and green chilli and allow to crackle.
- Once they stop crackling, toss in the onion and stir-fry until lightly browned.
- Add all the masala powders and stir-fry well.
- Add kasoori methi and mix well. Allow to cook for 3 minutes.
- Then toss in the tomatoes and mix well.
- Add the mashed paneer, mix gently, cover and allow to cook for 5 minutes.
- Uncover, mix well, garnish with corriander leaves and serve hot with rotis.