Cooking with Shail

Hey guys! This recipe is and easy peasy recipe of Panner which can be made easily with all ingredients available at home and if you are feeling lazy to make an extravagant effort using paneer then this recipe is the perfect solution for you. So lets get cooking….

Ingredients:

Paneer (chopped into medium size pieces)- 250 grams

Tomatoes (roughly chopped in medium size pieces)- 2 medium

Onions (roughly chopped in medium size pieces)- 2 medium

Capsicum (roughly chopped in medium size pieces) – 1 large

Ginger-Garlic (coarsely grind) – 2 tbsp

Curry Leaves – a few

Turmeric powder – 1 tsp

Kashmiri Red Chilly Powder – 1 and 1/2 tbsp

Cumin-Coriander Powder/ Dhania Jeera Powder – 1 tbsp

Pav Bhaji masala powder – 2 tsp

Oil – 2 tsp

Asafoetida/Hing – 1/4 tsp

Mustard seeds/ Rai – 1 tsp

Cumin seeds/ Jeera – 1 tsp

Kasuri methi – 2 tsp

Tomato Ketchup – 2 tbsp

Fresh coriander leaves (finely chopped) – 1/4 cup

Water – 1/2 cup

Salt as per taste

Method:

1) In a wok/ kadhai tak the oil. Let it become warm. Once warm add the hing, mustard seeds, cumin seeds and curry leaves and let them crackle.

2) Now add the capsicum and onions and sauté them till the onions are lightly brown. Now add the tomatoes, turmeric powder, kashmiri red chilly powder, cumin-coriander powder, pav bhaji masala powder and salt and mix everything together. Let it cook till tomatoes are slightly mushy. Slightly mash the tomatoes at this stage. Add the tomato ketchup, kasuri methi and paneer and mix it all well. Add little water at this stage and mix it well.

3) Finally add the coriander leaves and cover and let it all cook together on slow flame for 5 minutes.

4) Serve hot with roti/paratha/naan/kulcha.

If you wish to hype this subji a little for guests coming over, take the subji in a serving bowl (microwave proof) cover it with grated cheese and microwave it for 30 seconds and then serve. If you do not have a microwave make the subji hot take it on a serving bowl and immediately top it with grated cheese and cover the bowl.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.