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Add a photoPaneer...An all time favorite at my house specially with my husband! He can have paneer any time any day. Paneer and bell peppers are cooked in a kadhai in a creamy onion tomato gravy and added are dry powdered fenugreek leaves that gives it a distinct nice flavor.
This is very easy to prepare and is a perfect entree to go with Butter Naan, Poori's or Parantha's. If you too are a paneer lover, you must try this gravy and trust me, this one is a stealer!
Ingredientes
- 2 cups cubed paneer
- 2 medium bell pepper (washed and cut into thin long strips)
- 1 large onion ( chopped into big pieces)
- 3 tomatoes (chopped into big pieces)
- 1 tbsp chopped ginger
- 2 large green chillies
- 1/2 cup milk
- 1/2 cup water
- 3 tbsp ghee (clarified butter)
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder (or per taste)
- 1/2 tsp cumin seeds
- Asafoetida- a pinch
- Salt- to taste
- 1/4 tsp garam masala
- 1/2 tsp coriander powder
- 1 tsp dry powdered fenugreek leaves
Direcciones
- . Heat 2 tbsp of ghee in a pan. Then add the ginger, green chillies and onions. Saute it until onions turn translucent. Then add the tomatoes and saute it until they become a little tender. Turn off the gas and let it cool for a while.
- 2. Once the mixture cools, add it to the blender and mash it into a puree.
- 3. Now heat the remaining 1 tbsp of ghee in the pan and add asafoetida. Then add the cumin seeds and as they start to change color, add the strips of bell pepper.
- 4. Saute the bell pepper and as they start to turn tender (not mushy), add the pureed mixture. Let the mixture cook while stirring in between till it starts to become a little dry.
- 5. Then add all the dry spices and mix well. Add 1/2 cup of water and let it cook until the water is soaked up and the mixture starts to leave oil from the sides.
- 6. Add the 1/2 cup of milk and stir it for 2 minutes. Then add the paneer cubes and let it cook on medium low heat. You can add more water if required. (depends on the thickness of gravy you like)
- 7. When the paneer is almost done ( about 5-7 minutes), add the fenugreek leaves and let it cook for 1 more minute.
- 8. Serve hot with your favorite bread. (Don't forget to garnish with coriander leaves....like i forgot :P )
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 67 | 61% |
| Total Fat 7.48g | 9% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 20mg | 1% |
| Potassium 350mg | 10% |
| Total Carbs 9.58g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.76g | 4% |
| Protein 2.32g | 4% |
