Happy Cooking: PANEER PASANDA....Indian Masala

Paneer / Cottage Cheese, liked by almost by all of all ages & prepared in various multiple cuisines by almost all communities in India & most South Eastern Countries. Paneer has been fried, made fritters, masala, masala Curry and even in variety of desserts.

Four servings will require the following:

1. Paneer / Cottage Cheese in cubes........200 gm
2. Onion sliced..............................................02 cups
3. Peppers / Capsicum cut in cubes..........01 medium
4. Tomato diced...........................................1/2 cup
5. Ginger + Garlic crushed..........................02 Tps
6. Fresh green Chili diced............................o1 tps
7. Fresh green Coriander leaves.................02 tps
8. Curry leaves..............................................06-08
9. Green Cardamom crushed......................04-06
10. Cloves.........................................................02-04
11. Cinnamon stick..........................................01"
12. Jeera / Cumin seed...................................01 tps
13. Shahi Paneer Masala (branded)..............01 Tps (Optional)
14. Coriander powder......................................02 tps
15. Red Chili powder........................................01 tps ( adjust as per taste)
16. Turmeric powder........................................01 tps
17. Salt................................................................. As per taste
18. Cooking Oil....................................................75 to 100 ml

STEP I

In a casserole put in all of the Paneer & sprinkle in 1/4th of ALL above LISTED DRY SPICES & LIGHTLY TOSS. Keep aside to marinate, for at least 15 minutes.

STEP II

• Place a nonstick wok/kadai on low flame and heat 02 Tps Oil. Fry till bright green all of the cut Capsicum/Peppers. Remove and keep aside.
• Increase, by pouring in 05 Tps Oil. Put in all of Jeera, Cloves, Ginger Garlic and green Chili. Fry till light brown.
• Put in all of Onions and stir fry till transparent. Add Curry leaves and marinated Paneer, stir fry ensuring the mixture does not burn or stick to the bottom by sprinkling spoons of water.
• Add all of the dry Masala and toss lightly to mix of all and stir fry gently. Again ensure the mixture does not burn or stick to the bottom by spoons of water. Adjust Salt.
• Put in all but 01 Tps of diced Tomato, raise the flame to medium and stir fry.
• When Tomato starts to wilt the dish is cooked.
• Remove to flat serving dish and garnish with fried Capsicum, remaining diced tomato & fresh Coriander leaves.