For marination Paneer -200 grams Capsicum – 1 green (remove the seeds) Tomato – 1 big (remove the seeds) Hung curd – 1/2 cup (see notes below) Red chilli powder- 3/4 -1 tsp Ginger garlic paste -1/4 tsp Kasoori methi -1/4 tsp Lemon juice – 1 tbsp Salt as required Oil – 1 tbsp 1 – 1 1/2 tbsp of oil for shallow frying For the gravy Oil – 1 tbsp Jeera seeds/ cumin seeds- 1 tsp Finely chopped onion -1 big Turmeric powder -a pinch Ginger garlic paste -1 tsp All purpose flour/maida -1/2 tsp Tomato puree – 1 cup Coriander powder – 2 tsp Cumin powder -1/2 tsp Chilli powder -1/2 tsp Garam masala powder – 3/4 tsp Cream – 1/4 cup (Dairy cream)
Cut paneer into cubes, capsicum and tomato into big square pieces. In a bowl, mix hung curd, salt, chilli powder, kasoori methi, ginger garlic paste, lemon juice and oil. Then add paneer, capsicum and tomato. Mix well and keep it aside for 1 hour. Let it marinate. Then heat oil in a non stick pan or tawa and shallow fry the marinated paneer, capsicum and tomato separately both sides till light brown. Keep it aside. Method Heat oil in a pan, add jeera seeds when it splutters, add onion and saute nicely till it becomes golden brown colour. Add ginger garlic paste, maida, turmeric powder and cook for a further few minutes. Add tomato puree, all the spice powder (coriander powder, cumin powder and chilli powder) , needed salt and cook till the mixture oozes out oil. (add salt for the gravy alone as we have already added salt for the vegetables and paneer) Add a cup of water, bring it to boil, add the shallow fried paneer, capsicum, tomato, garam masala and cook on low flames for 3-4 minutes. Switch off the flame, stir in cream and garnish with coriander leaves. Serve hot with Naan or chapati
Hung curd – Hang the curd in a clean muslin cloth for 4-5 hours to drain out all the water from the curd. I hung nearly 1 1/2 cups of curd to get 1/2 cup of hung curd.
Receipe: Pandus Kitchen