FLAVOURSOME MASALA PANEER/ DHABA STYLE MASALA PANEER
As we all know that, paneer or cottage cheese is bland in taste but interestingly, this popular dairy product molds itself absorbing all the flavors with which it is going to be cooked. This dish ‘the masala paneer’ proves my opinion.
The star flavours of this dish is the masala which gives the dish a true dhaba-style look. The flavorsome masala is a blend of a few veggies like capsicum, onions, and tomatoes. Although capsicum sounds unusual for this masala this was a game changer. This capsicum adds a kind of peppery flavor to the sabzi.
Anyhow the masala paneer sabzi is very easy to prepare with basic ingredients available in our kitchen. Onion-tomato-capsicum masala is roasted in oil till perfection. Cashewnuts give the thickness and malai (cream)adds the richness to the dish. This dish is prepared without gravy and can be served as a side dish.
Prep Time – 10 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – North India (Delhi, Punjab, etc.)
Author – Bharti Dhawan
ALL THE INGREDIENTS REQUIRED
●DAIRY
• Paneer/cottage cheese – 200 gms
• Malai/Cream – 2 tbsp
● VEGETABLES
• Onion (grated or blended) – 1 large
• Tomatoes – 3 medium
• Capsicum – 1 small
• Ginger – 1-inch piece
• Garlic cloves – 3-4
• Green chilies – 1 no
• Kasuri methi – 1 tbsp
● SPICES (WHOLE AND POWDERED)
• Bay leaf – 1 no
• Cumin/jeera – 1 tsp
• Cinnamon stick – 1 small
• Badi elayachi/Black cardamom – 1 no
• Coriander powder – 2 tsp
• Red chilly powder – 1 tsp
• Turmeric/Haldi powder – 1 tsp
• Garam masala powder – 1 tsp
• Salt – To taste
● Other INGREDIENTS
• Cooking oil – 2 tbsp
• Water – 1/4 cup
• Cashew/kaaju – 5 nos
PREPARATIONS TO BE DONE
1 – Soak kaju /cashews in water for 15 minutes
2 – Make a puree of tomatoes, Capsicum, cashews, ginger, garlic, and green chilies
METHOD
1- First of all, heat the oil in a kadahi and add all the whole spices. Roast(bhunow) them for a while
2- Next, add grated onions and cook them until they get a golden hue
3- Time to add all the powdered spices and roast them for a while. Add little water to prevent them from burning
4- Next, add tomato-capsicum puree and combine well. Bhunow this masala for a minute
5- Add beaten malai or cream and stir continuously to allow it to incorporate well with the masala
6- Roast this masala by covering it with a lid for 3-4 minutes. Add little water and keep the flame low-medium and you will notice the oil has been separated
7- Time to add kasuri methi for flavor and fragrance and mix
8- Now add paneer cubes and combine. Cook the paneer sabzi for 2-3 minutes and; Here you are, the flavorsome masala paneer sabzi is ready to serve
9- I love this sabzi in my lunch with roti or lachcha parantha and Boondi Ka Raita
YOU MAY ALSO LIKE
