Sometimes sharing tiffin in office exposes you to a completely different genre of food preparation that you have not tasted anywhere. It's interesting how the same dish is cooked differently by two different individuals coming from two different provinces. While serving in IBM, I came across a north Indian girl who was half punjabi and half Bengali. Due to her upbringing in northern part of India & staying thousand miles away from Bengal, she was more of a Punjabi than Bengali. One day while sharing our tiffin, I took a morsel from her paneer preparation that tasted completely different from the ones we are used to cooking in Bengal. On my request, she touched upon the recipe and I emulated it at home. Needless to say, the dish turned out to be awfully delicious. You can take it with roti or rice both.
For more recipes on paneer, click the links below:
Ingredients: Cooking time: 20 minutes
ü 500 gm Paneer or Cottage Cheese (minced)
ü 1 potato (cut into small cubes)
ü 1 medium sized onion (chopped)
ü 1 tomato (chopped)
ü 5-6 green chillies(chopped)
ü 1 tsp turmeric powder
ü 1 tsp coriander powder
ü 1 tsp cumin powder
ü 1 tsp chilli powder
ü 1 tsp cumin seeds
ü 1 tsp ginger paste
ü Salt to taste
ü 2 tbsp white oil for cooking
1) Heat oil in a pan. When smokes comes out add the cumin seeds. When they start crackling, add potatoes & lightly roast them till they turn golden.
2) Add onion, tomato & green chillies. Fry till onion turns translucent. Add paneer.
3) Add ginger & all the spices including coriander powder, turmeric powder, cumin powder, chilli powder and salt. Stir to mix in. Continue stir-frying till paneer turns golden brownish in color. Add water if scraps of the mixture begin to cling on to the bottom of the pan.
4) Cook on medium heat till potatoes are cooked through.
5) Serve hot.