PANEER TAKATAK

Left over paneer in the fridge, need to use it before it gets a back seat and eventually spoils. What to make??? I know the options are endless but then again need to make something that is not tried out.

Leafing through my old, ancient recipe diaries...got just what I wanted. Something that was made fast, was fuss free and which would again not be a left over, so needed to make a dry preparation. So there I found Paneer Takatak. Takatak I presumed comes from the sound made on a hot griddle by 2 flat spoons used to mix up the ingredients, giving it a slight burnt (not charred) but pleasing aroma.

Would also like to mention here that you can also make chicken takatak. Marinade the boneless chicken cubes with salt and a little turmeric pdr. Stir fry the pieces in little oil till the moisture evaporates and they are half cooked. Then mix it with the onion and tomato masala at the stage where you add paneer.

PANEER TAKATAK

INGREDIENTS

Paneer / cottage cheese cubes	½ cup
Onion finely chopped	2 nos
Ginger grated	½ tsp
Garlic chopped	½ tsp
Green chilli chopped	1 no
Tomato pureed	2 nos
Red chilli pdr	¼ tsp
Garam masala pdr	¼ tsp
Coriander leaves chopped	1 tbsp
Salt	T.T.
Lemon wedges	2 nos
Oil	1 tbsp

                     

METHOD:

1.       Heat oil, add in the onion and ginger garlic. Sauté it well on medium to high heat till it starts to brown and oil separates. Be careful that the onion does not burn.
 

2.       Now add chilli pdr to it and sauté again for ½ min.
 

3.       Pour in the tomato puree. Cook the puree well with the onions till the moisture evaporates completely and the oil separates again.

4.       Now add into it the green chillies, garam masala pdr, salt and the paneer cubes.
 

 

5.       Mix them with lights hands so that the paneer is coated well with the masala but the cubes do not break.
 

6.       Sprinkle chopped coriander leaves on top.
 

7.       It should be dry but litpita.

8.       Serve hot with any Indian bread with lemon wedges at the side.

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