My vegetarian days are incomplete without a dish of Paneer,and as I am vegetarian thrice a week,I have to be versatile with this ingredient. Though paneer is easily available in any grocery store,I prefer to take the traditional method of making chhenna out of the milk, and that to with Lemon.Absolutely love the soft,creamy and cheesy texture of home made chhena. Paneer or chhena is a good source of calcium and protein and exactly this is the reason why you will find chhena on the menu of every health conscious man.
Paneer has the ability to absorb flavors rapidly,one can easily blend herbs and spices with paneer to get a flavorsome dish. In Dum Paneer,I have used curd with harissa (a Tunisian hot chilli pepper paste) and cooked it on low flame,to get the desired color and consistency in the gravy.
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| Recipe Of Dum Paneer |
Ingredient :
- Paneer 250 gms ( For home made chhena,you need 2 ltr milk)
- Harissa Paste 1tbs (Paste of red bell pepper with green chillies)
- Curd 1 cup
- Ginger Paste 1tbs
- Cumin paste 1tbs
- Coriander Powder 1tbs
- kashmiri Lal Mirch 1/2 tbs
- Tomato Puree 11/2 tbs
- Salt to taste
Method :
- Cut the paneer in small cubes and toss them with little turmeric and salt.
- In a pan take some oil and shallow fry the paneer.Keep them aside.
- In a bowl take a cup of curd and mix it with harissa paste.
- Add oil in a pan and add ginger and cumin paste.Fry the paste till oil appears on the side of the kadai.
- Add the curd and stir for a while,then sprinkle the coriander powder,fry till the mixtures get blended.
- Once done add the fried paneer and mix it well with the gravy.This is the time when you should add some water and bring it to boil.
- Stir well and add the tomato puree and the Kashmiri Lal Mirch powder.Add salt according to taste and cover the kadai with a lid, cook for 10 mints on low flame.
- Serve it with hot paratha or rice.
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