Cottage Cheese in a gravy with basic spices-restaurant style
Serves 6-8 people
Ingredients:
3/4 cup oil
500g Paneer (cottage Cheese)
1/2 cup onion bulbs quartered
½ cup green pepper in cubes
Marinade for paneer-
A pinch of salt
½ tsp red chilli powder
½ tsp black pepper powder
2 tsp lemon juice
For gravy-
1 ½ cup sliced onions
1 cup tomatoes
2 tsp cumin seeds (zeera)
4 green cardamom
4 cloves
1 tsp ginger paste
1 tsp garlic paste
2 bay leaves
1 cinnamon stick
2 tbsp cream (optional)
1 tsp dry fenugreek leaves (kasuri methi)
Dry spices-
1 tbsp coriander powder
1 ½ tsp chilli powder
¼ tsp turmeric powder (haldi)
Salt to taste
Method:
Marinate paneer cubes the ingredients in the marinade section and add them to a pan with
2 tbsp oil. Saute paneer cubes on medium high flame for just 2-3 minutes. Similarly, saute quartered onions and peppers separately. Keep aside the three ingredients.
In the same pan, heat 2 tbsp of oil and add cumin seeds, green cardamom, cloves and the sliced onions. Fry on medium flame until the onions turn transparent. Do not brown them as it will affect the colour of the dish. Now it’s time to add tomatoes and fry for few more minutes until tomatoes soften.
Let it cool and then grind it into a fine paste.
Add the rest of the cooking oil,bay leaves and cinnamon stick followed by the prepared paste. Let it cook for few minutes and then add the dry spices. Continue frying the masala on medium flame, stirring occasionally.
After approximately 5 minutes add paneer, sauted onions and peppers. Cover and simmer cook for just bout 3-4 mins. You should be able to see the oil starting to float at the top. Now add fresh cream (optional) and dry fenugreek leaves. Taste and adjust the consistency at this point. You can add little bit of milk if you needed to loosen up the consistency at this point. You can make the gravy runnier if you wish to. Continue simmer cook for two three minutes.
Switch off the flame and serve with naans or any other flatbread of your choice!
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