Paneer Khatta Pyaz
Servings - 2 - 3
INGREDIENTS
Vinegar - 150 milliliters
Beetroot - 30 grams
Onions - 80 grams
Paneer - 380 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Onions - 100 grams
Tomato puree - 150 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Water - 80 milliliters
Vinegar solution - 30 milliliters
Garam masala - 1/2 teaspoon
Coriander - for garnihsing
PREPARATION
1. In a bowl, add 150 milliliters vinegar, 30 grams beetroot, 80 grams onions and rest for 30 minutes.
2. Take 380 grams paneer and cut it into pieces. Keep aside.
3. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.
4. Then, add 100 grams onions and fry till translucent.
5. Now, add 150 grams tomato puree and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1/2 teaspoon turmeric and stir well.
8. Add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.
9. Then, add 80 milliliters water and stir well.
10. Add soaked onions, 30 milliliters vinegar solution and mix it well.
11. Now, add 380 grams paneer and give it a nice stir.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/2 teaspoon garam masala and mix it well.
14. Garnish with coriander.
15. Serve hot with roti or naan.
Paneer Khurchan
Servings - 2 - 3
INGREDIENTS
Paneer - 390 grams
Oil - 1 1/2 tablespoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1
Onions - 90 grams
Ginger paste - 1 teaspoon
Bell pepper - 80 grams
Tomato - 150 grams
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. Take 390 grams paneer and cut it into medium sized cubes.
2. Keep aside.
3. Heat 1 1/2 tablespoons oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
4. Then, add 1 green chili, 90 grams onions and fry till translucent.
5. Add 1 teaspoon ginger paste and stir well.
6. Now, add 80 grams bell pepper and saute for 5 - 7 minutes on medium heat.
7. Add 150 grams tomato and saute until it turns soft and pulpy.
8. Cook for 5 - 7 minutes on medium heat and mash the tomatoes.
9. Add 1/2 teaspoon turmeric and stir well.
10. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.
11. Now, add 390 grams paneer and mix it well.
12. Cook for another 5 - 7 minutes on medium heat.
13. Garnish with coriander.
14. Serve hot with roti or naan.
