I remember this had become my MOST LOVED dish to prepare in college. It is such a joy to make this! Not only does it have the most simple and basic ingredients, but it also needs skill and bravery! I am sure you must have raised your eyebrows reading the last line, but scroll down the recipe and you would know why.
The last time I made this was for a food stall in my residential complex, during diwali food festival, and I ran out of 100 portions within 45 minutes! And people wouldn’t stop asking for more. I guarantee you, that you wouldn’t stop licking your fingers with this dish!
It’s an absolutely gorgeous dish, with the most simple ingredients, that give you a lip – smacking result.
I hope you enjoy making this as much as I do!
15 - 20 minutes
30 - 45 minutes
2 portions (paneer lovers)
Paneer / Cottage Cheese
Red Chilli Powder
200 - 250 gms
2 - 3 tbsp, roasted, powdered
1 - 2
2 large, puréed
1 large, puréed
5 - 6 small cloves, 3 - 4 large cloves
1 large, cubed
2.5 - 3 tsp, Kashmiri Red Chilli Powder
1 - 1.5 tbsp
1 small piece
Heat oil in a casserole and add the bay leaves to it. Then add the onion-garlic-ginger purée to it and sauté well allowing it to cook well. Keep stirring it occasionally to ensure that it doesn’t stick to the bottom of the pan or burn.
In a pan, roast 3 tablespoons of coriander seeds on a low flame and grind them to a fine powder.
Cut the capsicum into large cubes and keep them soaked in water.
Cut the paneer into cubes.
Keep kasuri methi, red chilli powder, bay leaves and a piece of coal ready.
Mix milk and corn flour and keep it aside.
At this time, you should keep a piece of coal to be heated on the gas. It would be needed right at the end. Hence giving it enough time to get red.
Then add sugar to it and stir well.
Now add the paneer cubes and stir well.
Once the capsicums are on fire, keep tossing them till the fire isn’t out. If the fire goes out and you can still see water and oil in the pan, then tilt the pan again to allow the flame to ignite the capsicum. Once all the water is evaporated, the flame will go out by itself. This gives the capsicum a fantastic smoky flavor. Now add these capsicums to the paneer.
Take a large piece of foil and fold it to make a thick square. Place this square in the middle of the gravy. Place the hot coal on the foil. Pour a teaspoon of ghee on it.
Once the coal stops smoking, you can remove it from the casserole.
Serve hot with phulkas and ghee and lots of salad on the side!
Fresh coriander powder is the real secret ingredient for this marvel, so make sure you make fresh powder and not use the commercial one.
Coal has to be used to give it a smoky taste. You won’t realize the difference in the taste till you haven't tried to smoke a dish with coal. That’s why it is a must!
Milk and corn flour are a much healthier option and one wont be able to make out the difference in gravies which normally have cream.
Because I used frozen paneer, it crumbled in the gravy, but if you use fresh paneer, it would be in the same perfect shape.