This is a dish with no onions or tomatoes well suited with rotis.
Well,I was in a mood to prepare a very quick dinner,with a difference.
When it’s paneer what comes to your mind is, paneer butter masala and many other authentic dishes.
I wanted to make a stir fry filling for the chappathis I had decided for dinner.
I thought… why not try the mix I use for preparing non- veg dishes.
Excluding onion I made it and it turned out to be a lovely dish with a difference.
For the recipe now
1-2 pkts of paneer
1 tsp.ginger garlic paste
1/4 cup curd
2-3 tblsp ghee
8-10 kashmiri chillies (soaked for 10-20 minutes)
1-2 tsp red chilli powder ( depending on your taste)
1.5 tblsp coriander seeds
1 tsp cummin seeds
1/4 tsp pepper powder
1 tsp garam masala powder
2-3 dates or raisins
A small piece tamarind ( size of amla)
Those who do not like to use tamarind can use amchur powder ( dry mango powder) ,lime juice,or vinegar
Salt to taste.
Curry leaves or coriander leaves to garnish.
Cut the paneer and marinade with curd, ginger-garlic paste and set aside.
Pour 1 tblsp ghee in a pan and roast the coriander,cummin,tamarind the chilli powder
salt for 2-3 minutes .Remove from fire and grind to a paste with the soaked Kashmiri
chillies and dates .( If you are not using Kashmiri chillies you could use 1 tblsp Kashmiri
In the same pan add the rest of the ghee,and add the marinaded paneer and let it cook
for 2-3 minutes .Next add the ground masalas with the rest of the ingredients .Add 1/2 – 1
cup water and cook on medium flame for 10-15 minutes.If you need the curry thick add
less water.Serve hot.