Recipe by Charishma_Ramchandani
From the 'Thursday' magazine.
Top Review by NOOBchef
This was a great recipe. I had to adapt a bit, and interpret some things, because they weren't very clear. What I did different was use extra firm tofu, 2 medium onions (chopped but not ground), use 1/4 cup chopped tomatoes and a 1/4 cup paste, 15g ginger, 1 clove minced garlic, 1 tsp turmeric, 1 tsp paprika and instead of coriander powder used 2 tbsp fresh leaves. I also didn't have cumin seeds, so I used cumin powder. The recipe I followed pretty much exactly (the cumin makes a delicious smell!) althoughI didn't 'fry till the oil came out' - that didn't really happen, so I fried it for about 7 minutes. Although I added the water,I would have rather not - I think it would have been nicer without, even though I left it on the heat for a while to let some of it evaporate. Served with rice and pappadums - went better with rice, as per your suggestion. Thanks for a yummy, healthy and satisfyting rcipe. <3, the NOOBchef.
- 200 g panir (tofu)
- 2 large onions
- 2 red capsicums
- 1⁄2 cup tomatoes, paste of
- 1 piece ginger
- 3⁄4 teaspoon garlic paste
- 1 pinch turmeric powder
- 1 1⁄2 teaspoons red chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon coriander powder
- 3 tablespoons ghee or 3 tablespoons oil
- 1 tablespoon coriander leaves, chopped
Directions See How It's Made
- To begin with, cut the paneer into equal-sized thin lengthwise pieces.
- Next, peel and chop the onions.
- Grind them to a fine paste.
- Cut the ginger into juliennes (long-thin strips).
- Heat ghee or oil in a wok.
- Add the cumin seeds.
- Allow to sizzle briefly.
- Add the finely cut capsicum pieces.
- Fry for 2 minutes.
- Add the onion paste.
- Stir-fry for 3 minutes.
- Add the garlic paste and stir-fry again for another 3-4 minutes.
- Add the ginger pieces, tomato paste, chilli powder, turmeric powder and corriander powder.
- Fry till the ghee or oil comes out.
- Add salt.
- Mix, add in the paneer pieces.
- Keep mixing till the panner pieces are coated with the masala (gravy mixture).
- Add a cup of water.
- Stir in.
- Garnish with finely chopped corriander leaves.
- Serve hot with rice or Indian flatbreads.