Sunday, October 22, 2006
Paneer takatak (cottage cheese batons in a tangy gravy)
Paneer (cottage cheese) 500 gm, Onions(medium) 2,
Capsicum(medium) 2, Tomatoes(large) 3, Carom Seeds(ajwain) 1 tsp,
Ginger Garlic Paste 2 tsp, Red or Yellow Chilli Powder 1 tsp, Salt to taste,
Coriander Powder 1 tsp, Garam Masala Powder 1/2 tsp, Chaat Masala Powder 1 tsp,
Kasuri Methi Powder 1/2 tsp, Curd(beaten) 1/4 cup, Coriander Leaves 1 Tb.
Cut paneer into batons.
Cut the onions and capsicums into large cubes. Skin and chop the tomatoes. Mix together all the powder with ginger garlic paste. Cop the coriander leaves.
In a kadai(wok) add carom seeds and the cuses of onion and capsicum. Saute till onions are translucent. Now add the paste mixture and saute. Add the tomatoes and saute till oil leaves the sides. Now add the curd and paneer batons and water as required. Add salt to taste. Now cook this for 5-10 minutes and remove from heat. Garnish with chopped coriander and serve.