PANEER KHURCHAN
INGREDIENTS
| Paneer / cottage cheese (chunky cubes) | 1 cup |
| Ginger garlic paste | ½ tbsp |
| Onion (sliced) | 2 nos |
| Capsicum / bell pepper red, yellow and green (sliced) | ⅓ of each |
| Tomato (sliced) | 1 large OR 2 small |
| Green chillies (slit) | 2 nos |
| Jeera / cumin seeds | ½ tsp |
| Jeera pdr / cumin pdr | ¼ tsp |
| Dhania pdr / coriander seeds pdr | ¼ tsp |
| Haldi / turmeric | ¼ tsp |
| Red chilli pdr | ½ tsp |
| Salt | T.T. |
| Lemon | ½ no |
| Oil | 1 tbsp |
| Coriander leaves (chopped) | 2 sprigs |
METHOD:
1.
Heat oil, add in the cumin seeds. When they
crackle fry the ginger garlic paste with it. Now add in the onion.
2.
Stir fry on high flame till it starts to soften
and the edges start to caramelize.
3.
Now add in the capsicum and green chillies.
4.
When the capsicum starts to soften a little add
the tomato. Mix it up, put down the flame and cover and give it one steam.
5.
As the tomato starts to soften add in the haldi,
chilli pdr, jeera pdr and dhania pdr. Mix and allow the masalas to fry a
little.
6.
Now add in the paneer and coat it with the
masala lightly. Make sure the paneer cubes don’t break.
7.
Again cover and give one steam. Add salt and squeeze
lime juice on top. Mix it up.
8.
Serve hot with any Indian bread garnished with
chopped coriander leaves and a lemon wedge at the side.
NOTE You can add a little crumbled paneer
in it if you like and fry in some tomato puree to make it a little saucy.
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