I had mentioned in an earlier post that my husband had
boldly accepted the responsibility of suggesting…mind you only suggesting what
to make for dinner. Even though it doesn’t happen everyday, an occasional
suggestion is very welcome.
I have made this recipe a few times, but had always stuck
to the original ingredients. The recipe calls for soy chunks and the two or
three times I made it, my husband suggested making it with paneer. It just
didn’t happen, until last week.
I was slightly doubtful about the combination of paneer
and coconut oil but trust me, the combination was simply delicious.
Ingredients (Serves
3-4)
Diced paneer – 2 cups
Chilly powder – 2 tsps (or to taste)
Pepper powder – 1 tsp (or to taste)
Crushed ginger – 1 tsp
Crushed garlic – 1 tsp
Coriander powder – 2 tsps
Turmeric powder – ½ tsp
Garam masala – 1½ tsps
Chopped onion – 1 cup
Chopped tomato – ½ cup
Salt to taste
Coconut oil – 5-6 tbsps
Coriander leaves
Curry Leaves
Water
Method
Chop the paneer into one-inch size pieces and place in a
wide bowl. Pour some hot water on it and leave for about ten minutes, this will
make the paneer soft and more porous.
Drain the water. Add the pepper powder, chili powder,
ginger, garlic, and salt and marinate for 10-15 minutes or longer, if you start
early (the longer you keep it the better).
Heat oil in a pan and sauté the onions until they turn
light brown. Add the turmeric powder and coriander powder and continue sautéing.
Now add the chopped tomato and cook until it becomes tender.
Once the onions and tomatoes are well cooked, add the marinated
paneer pieces, cover, and cook for 15 minutes. Do not open and stir in between,
the paneer pieces could break.
Remove the lid, and allow all the extra water to
evaporate. Add the curry leaves, garam masala, and more oil. Lower the heat and
allow the paneer to cook well. After about 5-6 minutes, toss the paneer pieces
(you might see brown spots on the bottom, that’s normal). Keep cooking, while
stirring occasionally. Add more oil if required. It took about 25 minutes to get the blackened texture
all on all the pieces. Keep in mind that the paneer may not char as well as the
soy chunks.
Garnish with the coriander leaves and serve hot with
chapathis, fried rice, or even as an appetizer.
Link to the original recipe: https://www.cucumbertown.com/soya-chunks-dry-recipe-dish
Note: When
serving it as an appetizer, make sure the pieces are slightly bigger, so that
they don’t disintegrate when cooking.
No comments:
Post a Comment