A flavorful dish to serve with naan or roti, karahi paneer has its roots in Mughlai cooking. Succulnt pieces of paneer and smoky peppers are cooked in a tangy tomato sauce with a hint of creaminess. Adjust the consistency as per your taste.
1 tbs kasuri methi
1/2 tsp turmeric
2 tsp coriander powder
red chili powder
salt to taste
2 tbs plain yogurt, blended till smooth
1 tbsp sour cream (optional)
- In a small pan heat oil and add ground dry spices. Let cook for 10 seconds.
- Add ginger and garlic and stir for a minute.
- Add tomato puree, yogurt and a little bit of salt. Also red chili powder if desired.
- Stir and cook on high for 3-4 minutes till tomatoes and yogurt get cooked, water evaporates and oil leaves the side of the pan. Keep aside.
- In another pan heat oil and add kasuri methi. Stir for 10 seconds.
- Add cubed paneer and on medium heat lightly fry them till they turn golden.
- Add the peppers and all the spices. On high heat stir well till the peppers get a little crispy, for about 2-3 minutes.
- Now add the tomato sauce and coat well. If it is too dry add 1/4 cup or more or less of boiling water as per the desired consistency.
- Take out of heat and add the sour cream if using and mix.
- Garnish with fresh green coriander and serve with roti or naan.