Vaeth Chaman - wuzij Chaman - Lal Paneer
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- I lb. Paneer, cut into 2-inch x 2-inch x ½ -inch pieces
- 2 cups vegetable oil, to fry
- 4 green cardamoms
- 3 black cardamoms
- 3 cloves
- 2 bay leaves
- 2 pieces cinnamon sticks
- 4 tablespoons vegetable oil
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon Kashmiri red chilli powder or Peprika
- 1â„2 teaspoon dried ginger powder (sonth)
- ½ cup of tomato puree
- 1 teaspoon fennel powder (saunf)
- ½ teaspoon garam masala powder
- 1 1â„2 teaspoons salt, or to taste
METHOD
- Place a kadhai on high heat, add oil to deep fry. Once the oil is hot slide in paneer and fry till light golden brown, about 1 minute on each side. Remove & drain Paneer and set aside. Do this in batches.
- Place Thick bottomed pan or Patila on a high heat and toss in the whole spices – green cardamom, black cardamom, cloves, bay leaves, and cinnamon and dry roast for about a minute. Pour in 4 tablespoons reserved oil and stir well, add ginger and garlic pastes, and stir continuously till lightly browned, about 2 minutes. Add red chili powder, dried ginger powder (saunth), and ¼ cup water; stir and continue to cook till oil leaves the masala, about 2 minutes.
- Add tomato puree and cook for 5 to 6 minutes. Add fennel powder (saunf) and add 1 tablespoon water; cook for another 5 to 6 minutes. Put 4 cups of water, stir well to mix, then put in fried paneer, followed by garam masala powder and salt. Stir gently, then cover and cook for about 3 minutes. Remove lid and simmer till the gravy has thickened to coating consistency, 10 to 15 minutes.
- Remove from heat & serve hot with rice
RECIPE REVIEWS
-
Romi Raina
Very delicious Took little time to make but it turned out excellent Precise steps Thanks
