August 1, 2013

Tangy Kashmiri Paneer

I heard this tomato based Kashmiri paneer recipe from my mom a few months back. Tasty, tangy and a little spicy paneer recipe can go with roti or rice. Give it a try.

You need :
Paneer pieces in cubes
Tomatoe puree
Ginger paste
Asafoetida – a pinch
Whole garam masala
Kashmiri red chilli powder
Fennel seeds fried and make powder
Potatoes cut in cubes (optional)

How to make :
Put oil in pan. Fry lightly the paneer cubes take out and soak it for 5 min in salt water. To the remaining oil add the whole garam masala, asafoetida and fry till the aroma comes out. Put the potatoe cubes and fry well. Add ginger paste mix well and then add pureed tomato, Add the chilly powder and salt and let the puree boil for five minutes. Add sugar. Check taste. Half cup water may be added if the gravy is too thick. Add the fried paneer pieces and simmer for ten minutes.  When the gravy is ready, add fennel seed powder. Serve hot.

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