Karahi Paneer

                                                                           

                                                                       

                                                                                 

Recovering from a bout of flu I was hankering after something delicious that would revive my appetite. This is what I settled for! Karahi Paneer!  And believe me, I enjoyed every morsel.

Just like every other Indian recipe this too has various versions and everyone has their own special twist which they would like to believe makes it special. The Karahi Paneer served in restaurants is by far richer as they add cream, yoghurt or cashew paste to it. I prefer to keep it very simple so the flavours that dominate in my Karahi Paneer are of tomato, capsicum and kasuri methi. The spices are also kept to a minimum making the dish extremely light yet tasty.

Ingredients: 

400 gms paneer
1 cup chopped onions
1 tsp ginger garlic paste
2 tomatoes chopped
1 capsicum cubed
2 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp black pepper powder
Salt to taste
1 tbsp kasuri methi

Method:    Cut paneer in cubes and soak in luke warm water.  Cut onion and tomatoes in small pieces. Discard the seeds and cut capsicum in cubes.

In a heavy bottom pan pour oil and add the chopped onions. Stir till onions turn translucent. Add ginger garlic paste and chopped tomatoes. Also add turmeric powder, red chilli powder, black pepper powder and salt. When the tomatoes are well mashed and oil separates from masala add the capsicum cubes, paneer cubes and kasuri methi .Mix well and then add 1/4 cup water, Cover and cook on low flame for 5 minutes. Serve hot.