On most sundays, it special weekend food at most houses. Nice spread, good filled up tummies, and heads high on delicious food. But for me Sunday is rest day. Who says the sabbath is only for christians? It is for me too. Sometimes, I open out my recipe book collection to make something quite nice (read tedious). But mostly, I keep it simple and full on flavor. And I thank my husband for being so in love with Paneer.
On lazy afternoons, when I like to have something a little good and yet effortless,one of the recipes I turn to this simple Paneer preparation. Minimal effort, great on taste and rarely fails. It involves minimal chopping and very less prep. So its also a good lunch box recipe.Goes well with rice, rotis, parathas, poori, and with just about anything. At my place, we like it with dosa. Its not heirloom or super secret. So here is the recipe:
- Paneer – 100 gms
- Tomato – 3 medium sized
- Onions – 2 medium sized
- Capsicum – 1 large, diced
- Ginger Garlic paste – 1 tbsp
- Kasuri Methi – 1 tbsp
- Salt – to taste
- Dhaniya Powder – 1 tbsp
- MDH shahi paneer masala powder – 2 tbsp
- Chilli powder – 2 tbsp
- Chop Paneer into cubes, put in a large bowl. Fill bowl with hot water. Set aside. The water should be more than warm and less than boiling hot. This makes the paneer really soft, especially if it is store bought.
- Make a onions into paste. Make tomatoes into paste
- Heat oil in a pan. Saute onion paste until the it smells sweet.
- Add ginger garlic paste, dhaniya,chilli powder, Shahi Paneer masala and blend well. Saute for 3-4 mins.
- Add tomato paste. Bring to boil.
- Add the paneer and cook for a minute.
- Add diced capsicum and kasuri methi.Cook until Capsicum is cooked but still a bit crunchy.
- Adding a little more of Dhaniya makes an even greater dish.
- Adding coconut milk or just plain milk reduces the spice for those shy with chillies.
- Coconut milk/cashew paste also makes the dish richer
Hope this eases up the lunch preparations on some sunday afternoons or hectic weekday mornings.