Smoked Butter Paneer Curry or Paneer-e-dhungaarFrom vindee 9 years ago
- Paneer/cottage cheese – 250gms (NOT CUT INTO PIECES) shopping list
- Piece of coal – 1 small shopping list
- ghee – few drops (clarified butter;or u can use melted butter) shopping list
- Tomotao Puree – 200ml shopping list
- onion – 1/ chopped fine shopping list
- capsicum – 1 / chopped fine (green pepper) shopping list
- green chili – 1-2/to taste (deseed to reduce pungency) shopping list
- turmeric powder (haldi) – ½ tsp shopping list
- coriander powder (dhania) – 1tsp shopping list
- paprika (degi mirch) – ½ tsp (enhances the colour;has mild flavour) shopping list
- salt to taste shopping list
- Cream – 1-2 tbsps (20-30% fat) shopping list
- fresh coriander leaves (hara dhania patta) for garnishing shopping list
How to make it
- Place the paneer in a big bowl. Keep a lid handy and a weight that you can place on top. A heavy book will do fine!
- Heat a piece of coal on the fire till red hot. Place the hot coal in a small cup of foil in the bowl with the paneer, pour on the ghee on, and quickly shut it with the lid so that minimum fumes escape. Place a weight over the lid, and leave unopened for at least 30 minutes. This will help get a deep, intense smoked flavour.
- Heat 2 tbsps of oil. Put in chopped onions + capsicum and sauté till onions are pink.
- Add the turmeric + coriander + parprika. Saute for half a minute.
- Add the tomato puree + salt, mix well, simmer covered for 15-20 minutes.
- Meanwhile, take out the paneer and cut into pieces as desired.
- Once the tomato curry leaves oil, add the paneer pieces into the curry, mix gently, add the cream + chopped coriander leaves, simmering for 10-15 minutes, until heated through. Do not put on high heat, otherwise the cream might separate.
- Garnish with coriander leaves, and a swirl of cream if desired.
- Serve with hot chapattis, parathas, naans or rice.