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Paneer in tomato gravy - Indian Cheese - Kashmiri Recipe

Paneer is my favorite (fuudie here, of course I am allowed to have many favorites, aren’t I?). Well, this is equivalent of chicken for vegetarian people! It is that good!

But, this recipe which I got from my friend Sumaiya’s Mother in law, is just A-Awesome! Just like her.
This is not how typically we in India make a paneer dish. And I have not tried it as yet, but the recipe seems very simple, with minimum number of ingredients.

Well, why don’t you try it, and let me know. If I dont make it before you do.

Ingredients:

1/2 kg or 1 lb paneer, cut in 1/2 inch thick pieces,
2 cups water,
turmeric, (haldi)
fennel seeds powder, (saunf)
cloves (laung)
salt,
3 big tomatoes,
1/2 big onion (or 2 small), thin sliced
spices: red chilli powder, 2 cloves, 2 brown cardamoms (badi elaichi), 1 green cardamom (choti elaichi)
oil for cooking/frying
Method:

First fry paneer pieces in oil. On the other stove top, boil the water, turmeric, fennel seeds powder, cloves, and salt. The fried paneer pieces should directly be added to the boiling water with spices (be careful dropping the pieces in the pot).

In another pan, fry the onions till golden brown, then add the blended tomatoes. Cook this till oil separates out (very important). Add the spice mixture (#2) to this. When its all ready (the surface is shiny, oily), then add that to the paneer.

Let everything simmer for a few minutes. Then serve it with hot steamed rice.

June 23rd, 2008