Paneer in Tomato and Saunf Gravy ( without onion and garlic ) & Paneer Sandwich Spread
Posted Nov 22 2009 10:00pm
Paneer is not just popular. It’s become ubiquitous and no ‘’ party’’ meal seems completes without it. Particularly when a meat - eating household entertaining vegetarians.
Recipe & Photo Credit - VasundharaChauhan & The Hindu
Paneer in Tomato and Gravy ( without onion and garlic )
1 teaspoon coriander ( dhania ) seeds 1 tablespoon cooking oil 1/2 teaspoon saund ( fennel ) 2 ripe tomatoes, pureed 1/4 teaspoon turmeric powder 1/2 teaspoon red chilli powder 200 g paneer, cut into 1 - inch cubes 1 1/2 teaspoon coriander leaves or 1 1/2 teaspoon spring onions, chopped ( for garnishing)
Roughly crush coriander seeds with a rolling pin. Do not powder.
Heat oil and saute coriander and fennel seeds, quickly followed by tomato pulp, turmeric powder and chilli powder. Cook till dry.
Add half a cup of hot water and salt to taste to simmering masala. Add paneer cubs when the tomato -spice mixture comes to a boil. Cover with a lid and cook on a low heat for 10 minutes or till the gravy slightly thickens.
Paneer Sandwich Spread
Makes: 1 cup
1 cucumber 1 teaspoon salt 200g paneer, grated 4 cloves of garlic, crushed (optional) 1/2 teaspoon grated ginger 1 teaspoon chopped green chilli 2 tbsp mayonnaise or hung yoghurt 4 slices fresh bread
Wash and grate cucumber. Add 1 tsp salt and set aside for 30 minutes. Squeeze and drain out water. In medium bowl, combine with mayonnaise and grated paneer.
If using hung yoghurt, add pepper and a pinch of sugar. Garlic adds some welcome flavour, but can be substituted with 1/2 tsp grated ginger or finely chopped green chillies. Mix thoroughly and chill until serving. Spread generously in sandwiches.