For marination Paneer -200 gramsCapsicum – 1 green (remove the seeds)Tomato – 1 big (remove the seeds) Hung curd – 1/2 cup (see notes below)Red chilli powder- 3/4 -1 tspGinger garlic paste -1/4 tspKasoori methi -1/4 tspLemon juice – 1 tbspSalt as requiredOil – 1 tbsp 1 – 1 1/2 tbsp of oil for shallow frying For the gravy Oil – 1 tbspJeera seeds/ cumin seeds- 1 tspFinely chopped onion -1 bigTurmeric powder -a pinchGinger garlic paste -1 tspAll purpose flour/maida -1/2 tspTomato puree – 1 cupCoriander powder – 2 tspCumin powder -1/2 tspChilli powder -1/2 tspGaram masala powder – 3/4 tspCream – 1/4 cup (Dairy cream) Preparation Cut paneer into cubes, capsicum and tomato into big square pieces.
Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside. Method Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour. Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes.
Note -I did not add cream.You can add cream to the dish to make it more rich and yummy. The color of the gravy will lighten than what you see in the picture after adding cream. Hung curd – Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. I hung nearly 1 1/2 cups of curd to get 1/2 cup of hung curd. Meet you all again with another interesting post, till then it is bye from Padhu of Padhuskitchen.com Read More
