A tasty quick paneer dish, goes well rotis / pulao. Recipe from Sanjeev Kapoor !!
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4
Ingredients
Cottage cheese (paneer), 2 inch pieces - 400 grams
Tomatoes, halved and seeded - 2 medium
Green capsicums, halved and seeded - 2 medium
Onions, thickly sliced - 2 medium
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Whole dry red chillies, halved - 2
Ginger, thin strips - 2 inch piece
Green chillies, chopped - 2 (or slit lengthwise)
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger - garlic paste - 2 teaspoon
Salt - to taste
Vinegar - 1 tablespoon
Garam masala powder -1 teaspoon
Fresh coriander leaves, chopped - 2 teaspoons
Tomatoes, halved and seeded - 2 medium
Green capsicums, halved and seeded - 2 medium
Onions, thickly sliced - 2 medium
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Whole dry red chillies, halved - 2
Ginger, thin strips - 2 inch piece
Green chillies, chopped - 2 (or slit lengthwise)
Red chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger - garlic paste - 2 teaspoon
Salt - to taste
Vinegar - 1 tablespoon
Garam masala powder -1 teaspoon
Fresh coriander leaves, chopped - 2 teaspoons
Method
Cut tomatoes and capsicums into two inch long and one-fourth wide slices.
Separate the different layers of onions.
Heat oil in a kadai / wide frying pan. Add cumin seeds. When they change colour add red chillies. Add ginger julienne, green chillies and onions. Sauté for half a minute.
Add ginger - garlic paste, red chilli powder and turmeric powder. Stir well and add capsicum. Cook for two to three minutes.
Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes. Stir in tomato pieces and garam masala powder. Serve hot garnished with coriander leaves. Serve as side dish with Rotis / Rice and with other gravy dishes (This recipe partially adapted from Sanjeev Kapoor's cookery book).
Separate the different layers of onions.
Heat oil in a kadai / wide frying pan. Add cumin seeds. When they change colour add red chillies. Add ginger julienne, green chillies and onions. Sauté for half a minute.
Add ginger - garlic paste, red chilli powder and turmeric powder. Stir well and add capsicum. Cook for two to three minutes.
Add paneer fingers and toss. Add salt and vinegar and cook for two to three minutes. Stir in tomato pieces and garam masala powder. Serve hot garnished with coriander leaves. Serve as side dish with Rotis / Rice and with other gravy dishes (This recipe partially adapted from Sanjeev Kapoor's cookery book).
No comments:
Post a Comment