Paneer cooked in light gravy. A tasty Bengali preparation.
Servings: 4 | Time To Prepare: 30 min | Submitted By: Priyanka Nag
- 1/2, lb cut into small cubes Paneer (Cottage Cheese)
- 2, small cut into cubes Potato
- 1, medium, finely sliced Onion
- 1/2, inch Ginger
- 5, Green Chili
- 1, tsp Coriander Seeds
- 1/2, tsp Cumin Seeds
- 1.5, tsp Turmeric powder
- 2, tsp Tomato Puree
- 1/2, cup Cooking Oil
- 2, cup Water
- to taste Salt
- a pinch Sugar
- 1/2, tsp Garam Masala Powder
- a pinch Cumin Seeds
- 2, Bay Leaf
- Mix the potato with salt and 1/2 tsp turmeric powder. Heat 1/2 of the oil and deep fry till the potato turns golden brown. Remove and keep aside. Do the exactly same steps for the paneer. (Use the same oil)
- Make a paste of Ginger, Coriander seeds, Cumin Seeds and green chili in a mixer. Extract the juice and keep it aside.
- Heat the rest of the oil. Add the Bay Leafs, and pinch of Jeera seeds. When starts spluttering add the sliced onion. Fry till golden brown.
- Add the juice from step 2. Add the rest of turmeric powder. Fry for 2 min. Add the tomato puree. Fry in medium heat till oil leaves the side of the pan. (Add little water if required)
- Add the garam masala powder, fried potato and fried paneer. Mix with spices and fry for 5 min.
- Add water, salt and sugar. Bring it to boil. Reduce to medium heat and simmer till the potatoes are properly cooked. Serve with rice.
surjade (11/27/2005)….the recipe is simply delicious.i cooked it today in poland and my polish wife and her family just loved it.thanx a lot.
daisee (10/30/2005)….My favourite Paneer recipe.
Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.