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Tangy Paneer

Written By on | 04:09


tangy paneer to linktorecipes

Ingredients:

  • Paneer – Approx 14 oz, cut into strips
  • Tomatoes – 4-5 medium (1 lb), chopped finely
  • Green Bell Pepper – 1 large, cut into stips
  • Oil – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Onion Seeds (Kalonji) – 1 tsp
  • Fennel Seeds (Saunf) – 1 tsp
  • Turmeric Powder – 1/2 tsp
  • Ginger – 1 Tbsp, minced
  • Garlic – 1 Tbsp, minced
  • Green Chilies – to taste, finely chopped
  • Salt – to taste
  • Red Chili Powder – to taste
  • Dry Mango Powder (Amchur) – to taste, optional
  • Cilantro – finely chopped for garnishing

Method:

  • Heat Oil in a medium non-stick pan on medium heat.
  • Add Mustard Seeds and allow them to pop.
  • Add Cumin Seeds, Fennel Seeds, Onion Seeds and allow them to sizzle.
  • Add Turmeric Powder, Ginger, Garlic, Green Chilies and cook for 20-30 seconds.
  • Add Tomatoes and a little salt and cook covered (stirring frequently) until the Oil starts to separate from the mixture and tomatoes have cooked down completely.
  • Add Red Chili Powder and mix well.
  • Add Paneer and carefully mix until all the pieces are well coated. Additional Salt can be added at this time.
  • Add Bell Pepper, mix well, cover and cook for 3-4 minutes until bell pepper is cooked but not mushy.
  • Garnish with chopped cilantro and serve with chapati or roti. 

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