Indian Recipes
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Ingredients
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| 1 |
Paneer, cut into small cubes |
500 grams |
| 2 |
Onions, thinly sliced |
3 |
| 3 |
Ginger, grated |
1 teaspoon |
| 4 |
Garlic, finely chopped |
6 cloves |
| 5 |
Ajwain seeds |
1/2 teaspoon |
| 6 |
Gram flour [besan] |
1 cup |
| 7 |
Turmeric powder |
1/2 teaspoon |
| 8 |
Red chili powder |
1 teaspoon |
| 9 |
Anardana powder |
1 teaspoon |
| 10 |
Salt |
to taste |
| 11 |
Tandoori masala |
1/2 teaspoon |
| 12 |
Garam masala |
1/2 teaspoon |
| 13 |
Sugar |
1/2 teaspoon |
| 14 |
Oil |
2 tablespoons |
| 15 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
Combine the flour, ajwain, turmeric powder, red chili powder, tandoori masala,
garam masala and salt with enough water to make a thick batter, now
add paneer pieces to it, toss well to coat all over and let it marinate for 30
minutes.
Heat oil in a pan or kadahi over medium-high heat, add paneer pieces and fry
until golden-brown, drain and set aside. Now into the same pan, add onions
and cook until lightly browned. Now pour the marinade mixture into the pan
and cook until thickens. Add paneer pieces, anardhana powder, sugar and salt,
stir well and cook further 1 minute. Garnish it with chopped coriander and
serve.
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| Servings - 5 |
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| Introduction
of the dish |
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It is from the Punjab region of India. Full of flavors and
texture.
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