Friday, December 12, 2014

Karahi Paneer

Karahi Paneer
A flavorful dish to serve with naan or roti, karahi paneer has its roots in Mughlai cooking. Succulent 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.  

Dry Spices ground coarsely 
1/2 tsp each cumin and coriander seeds
2 cloves, small black cardamom,
2 green cardamoms, few black peppercorns

1 tsp oil for tomato sauce
ginger slit into small pieces
2 garlic cloves chopped
2 large tomatoes pureed

2 Tbs oil for paneer
400 gm paneer (Indian cottage cheese) cubed
1 each red and green sweet pepper cut into strips
1 tbsp kasuri methi
1/2 tsp turmeric
2 tsp coriander powder
red chili powder
salt to taste
2 tbs plain yogurt, blended until smooth
1 tbsp sour cream (optional)
  1. In a small pan heat oil and add ground dry spices. Let cook for 10 seconds. 
  2. Add ginger and garlic and stir for a minute. 
  3. Add tomato puree, yogurt and a little bit of salt. Also, red chili powder if desired. 
  4. 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. 
  5. In another pan heat oil and add kasuri methi. Stir for 10 seconds. 
  6. Add cubed paneer and on medium heat lightly fry them till they turn golden. 
  7. Add the peppers and all the spices. On high heat stir well till the peppers get a little crispy, for about 2-3 minutes. 
  8. 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. 
  9. Take out of the heat and add the sour cream if using and mix. 
  10. Garnish with fresh green coriander and serve with roti or naan.
Karahi Paneer

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