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A recipe from my all time favourite chef Nita Mehta. Every now and then I suddenly remember the loads of recipe books that I have and today was one such day. Found this paneer recipe and  thought it goes well with rotis. Simple to prepare too, with easily available ingredients.

This is what you’ll need

Paneer: 250gms (cut into fingers)

Onions: 4 (2 grated, 2 sliced)

Curry leaves: 1/4cup

Oil: 5tbsp

Mustard seeds: 1 11/2tsp

Coconut: 1/4 cup (grated)

Cashew bits: 1tbsp

Lemon juice: 3tbsp

Tandoori red colour: A pinch (optional)

Salt to taste

For the red chilli paste

Kashmiri red chillies: 5-6 (deseeded and soaked in warm water for 10 minutes)

Ginger: 1″ piece

Pepper corns: 6

Coriander powder: 2tsp

Cloves: 3

Yoghurt: 3tbsp

Let’s get cooking

1. Though this is not mentioned in the original recipe, I first pan fried the paneer fingers until slightly brown, using no oil. Keep aside.

2. Grind the ingredients for the red chilli paste using very little water, if required and keep ready.

3. Heat the oil in a wide pan and season with the mustard seeds.

4. Add the grated onions and curry leaves. Cook until the onions are light brown.

5. Add the sliced onions and fry for 4 to 5 minutes.

6. Add the coconut and cook on a low flame until the coconut is crisp. Keep it spread out on the pan.

7. Add the red chilli paste and cashew bits. Stir for 2 to 3 minutes.

8.Add the salt and food colouring (if using)

9. Add 1 cup of water and bring the mixture to a boil.

10. Add the paneer and mix well.

11. Cover and cook on a low flame for 5 minutes, stirring occasionally until the paneer is well coated.

12. Add lemon juice and mix well. Serve hot with rotis.

Approximate preparation and cooking time: 40 minutes

Serves: 4




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