This chilli paneer dry celebrates some of the finest Indian spices. It takes just 30 minutes to make this simple, flavourful delicacy from scratch!
Course: Appetizer, Main Course, Main Dish, Side Dish
200gramspaneercut to small pieces
1/2teaspoonajwain seedscarom seeds
1teaspoonkashmiri chili powder
Cilantro (Coriander leaves)to garnish
Melt some butter in a pan.
On a medium flame, fry the ajwain, black peppercorns, mustard seeds, cumin seeds, fennel seeds and cloves.
Add some oil, wait for it to be hot and add the finely chopped onions.
Stir well, and let it cook till the onions turn translucent.
Add chilli powder, coriander powder, turmeric powder, salt, and green chillies.
Mix well, and cook till the onions turn almost crispy. Switch off and let it cool.
Once the fried mixture has cooled down, transfer it to a mixer jar.
Blitz to a fine paste adding 1/4 cup water.
Heat some butter in a pan, and fry the paneer pieces on a medium flame.
Shake the pan to toss the paneer pieces around a get a good coating of butter.
Fry the paneer pieces for a minute, Empty the contents of the blender to the pan, add 1/2 cup water, and mix well.
Bring to boil, simmer for a couple of minutes and switch off.
Garnish with some coriander leaves. Serve hot (that's a must) with some fresh Indian bread (naan, roti, chapati, or paratha).
I sliced the paneer to small, 1cm cubes. That makes it easier to get a good, uniform coating of the masalaIf you find butter too rich, replace it with a vegetable oil of your choice. It'll still taste great!Even though we call them ajwain "seeds", technically they are fruits and not seeds. That's for the trivia!