Paneer is one favorite of ours, and trying out different variations is one of my goal. Made this dish after seeing a post of my blogger buddie where she had made dum aloo for lunch with chappathis. Since am off potato business for some time now decided to try with the paneer. This is a sooper flavorful dish which goes well with plain rice too, but best with Indian breads.
Ingredients:1 no - Onion, sliced
2 nos - Tomatoes, full
1 tsp - Ginger Garlic paste
1 tsp - Red Chilli powder
1/2 tsp - Coriander powder
1/4 tsp - Turmeric powder
1/4 tsp - Garam Masala
1 - Bay leaf
1 inch- Cinnamon stick
1 - Cardamom
2 nos - Cloves
2 tbsp - Curd1 pkt - Paneer, cubed
3 tbsp - Oil
1 tsp - Kasuri Methi, crushed
1 tbsp - Fresh Cream
1 tsp - Salt or as required
How to make:
Add tomatoes to the boiling water once the skin starts to crack switch it off, remove from heat, allow to cool, peel the skin of and make a paste of it.
Heat half tbsp oil, add onions saute until caramelizes, cool it down, make a paste of it with little water.
In a pan add two tbsp oil, bay leaf, cardamom, clove, cinnamon stick, ginger garlic paste, onion paste, tomato paste and cook in medium heat for 3 minutes.
Now in low heat add red chilli powder, coriander powder, turmeric powder, garam masala, salt and cook till oil leaves the sides.
Mean while drizzle half tbsp oil in pan, saute the paneer cubes until it turns crispy on all sides.
Turn heat to low, add curd, half cup water, paneer cubes mix gently, cover with tight lid or make chappathi dough and seal the lid and place it on a hot tawa and simmer for 15 minutes.
Once its done add crushed kasuri methi, dollop of fresh cream, coriander leaves and serve hot.
I packed Phulkas, Dum Paneer, Curd Rice with Vendaya Maangai and Mango Strawberry Smoothie for lunch!