Today being the weekend , dinner has to be something ‘’special’’. Mostly it is channa bhatura, or pav bhaji or misal, but today we felt like eating something fatty! So what better than any paneer dish!
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!
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!
PREP TIME TOTAL TIME SERVINGS | 15 - 20 minutes 30 - 45 minutes 2 portions (paneer lovers) |
INGREDIENTS Paneer / Cottage Cheese Coriander Seeds Bay Leaves Onions Tomatoes Garlic Ginger Capsicum Red Chilli Powder Kasuri Methi Milk Cornflour Salt Sugar To smoke Coal Ghee | QUANTITY 200 - 250 gms 2 - 3 tbsp, roasted, powdered 1 - 2 2 large, puréed 1 large, puréed 5 - 6 small cloves, 3 - 4 large cloves 2'' 1 large, cubed 2.5 - 3 tsp, Kashmiri Red Chilli Powder 1 - 1.5 tbsp 3/4th cup 1 tbsp to taste 1.5 tbsp 1 small piece 1/2 tsp |
RECIPE
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.
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.
RECIPE
In a pan, roast 3 tablespoons of coriander seeds on a low flame and grind them to a fine powder.
In a pan, roast 3 tablespoons of coriander seeds on a low flame and grind them to a fine powder.
Grind the onions, garlic and ginger to a fine paste. Purée the tomatoes and strain them to remove any leftover pulp.
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.
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.
Once the purée is cooked, add the red chilli powder and kasuri methi to it and sauté for 1 – 2 minutes till they are well roasted.
Then add the tomato purée and coriander powder. Stir well, cover and cook on a low flame for 5 – 10 minutes, till the mixture is almost dry and is giving out some oil.
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.
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.
Once the tomato-onion paste has cooked, adjust the salt and stir well. Add the milk and corn flour mixture to the casserole now and mix well. The corn flour makes the milk stable enough to not let it curdle as soon as it’s added to the casserole. It makes the gravy beautifully silky and rich. And all this without any cream at all!
Once the corn flour - milk is added to the gravy, stir it well, do not keep the gas on a high flame, as the milk and corn flour mixture would get thick faster and stick to the bottom of the pan, burning the gravy. Hence make sure that you keep stirring the gravy frequently after adding the milk.
Then add sugar to it and stir well.
Now add the paneer cubes and stir well.
Then add sugar to it and stir well.
Now add the paneer cubes and stir well.
Do not let it sit like that, quickly tilt the pan a little so that the gas flame can tough the capsicum. This would instantly light the capsicum. DO NOT PANIC. The heat isn’t as bad, to think that it would burn you. It is just the oil burning out from the water.
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.
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.
By the time you are done with flambéing the capsicums, the coal should have heated well, and should be reddish orange by now.
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.
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.
As soon as you do that, it would start fuming. Quickly close the casserole with a lid and keep it closed for 5 – 10 minuutes. This would impart a fantastic smoky taste to the vegetable.
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!
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!
MY NOTES
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.