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Balti Paneer

Madhuri.Dixit's picture
Ingredients
  Coriander seeds 1 Tablespoon
  Cumin seeds 2 Teaspoon
  Whole peppercorns 1⁄2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Unsalted butter 1 Tablespoon
  Onions 2 , minced
  Minced garlic 2 Teaspoon
  Garam masala 1 Teaspoon
  Hot chili powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salt To Taste
  Tomatoes 2 , chopped
  Red bell pepper 1⁄2 , julienned
  Green bell pepper 1⁄2 , julienned
  Low fat paneer 1 Pound, cut into 3/4-inch cubes
Directions

Place the coriander, cumin, peppercorns, and fenugreek seeds in a coffee grinder or blender and grind coarsely by pulsing the machine on and off, or use a mortar and pestle.
Set aside.
Heat the oil and butter in a wok or any other round-bottomed pan over medium heat.
Add the onions and garlic and saute until the onions just start to turn golden.
Add the pounded spices along with the other spices and salt.
Stir-fry for 30 seconds, then stir in the tomatoes and peppers.
Continue to stir and cook until the peppers are tender but still crunchy.
Stir in the paneer, lower the heat, and stir-fry for about 5-7 minutes or until the paneer is heated through.
Remove from the heat.
Serve with masoor dal sabzi wali, kachoomber raita, paratha, and onion rings dressed with lemon juice and salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Cumin
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
4

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