Ingredients
Paneer- 3 cups diced
Onions- 1 large diced
Green pepper- 1 large diced
Tomatoes- 1 large diced
Lemon juice- 1/2 tsp (optional)
Salt- as needed
To grind
Dried red chilies- 3
Coriander seeds- 2tbsp
Cumin seeds- 1tbsp
Dry roast the ingredients and grind coarsely with a mortar and pestle.
Method
- In a pan, heat oil and fry the onions and green pepper till soft. Add the tomatoes and saute till its soft.(the veggies should not get mushy, just soft).
- Add the diced paneer and sprinkle with salt and ground powder. Cook for 5-7 minutes until the flavor blends in.
- Remove from heat and serve hot with rotis.
Ingredients
Spinach-1 bunch /3 cups packed /
Paneer-11/2 cups
Oil -3 tbsp
Garlic-3 cloves crushed
Onion-1
Tomato-1
Chilli Powder - 1tsp
Turmeric powder-1/4tsp
Coriander powder-1tsp
Cumin powder-1/2tsp
Cashews-3tbsp
For tempering
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Method
- Soak cashews in warm water for 15-20 minutes or until soft and grind into a smooth paste.
- In a non stick pan,fry the paneer in little oil until golden brown and drain in a paper towel.
- In the same pan, saute the onion, garlic and tomato.
- When the onion is soft, add the spinach and powders.
- Add 1/2 cup of water (avoid using water if frozen spinach is used).Close the lid and cook till spinach is soft.
- Transfer the spinach mixture into a blender and grind it into a thick gravy.
- In the same pan, add the remaining 1 tbsp of oil and splutter mustard and cumin.
- Pour the spinach gravy and cashew paste and bring it to a boil.
- Add fried paneer and cook for 2 minutes.( If boiled for longer time, the paneer can become chewy).
- Serve with rotis or cumin rice.
Variation- 1/2 cup of cream or half and half can be used instead of cashew paste.
