Paneer Bhahar

Paneer Bhahar Recipe

Ingredients:-

Cubed paneer 2 Cup (32 tbsp)

Yogurt 3 Tablespoon (2 - 3 tablespoons)

Tomato paste 3 Tablespoon, divided (2 - 3 tablespoons)

Kasuri methi 1 1/2 Teaspoon, finely chopped

Chat masala 1/2 Teaspoon

Cumin 1/2 Teaspoon

Carom seeds 1/2 Teaspoon

Onion 1 Large, finely chopped

Ginger paste 1/2 Teaspoon

Garlic paste 1/2 Teaspoon

Green chili paste 1/2 Teaspoon

Turmeric powder 1/4 Teaspoon, divided

Red chili powder 1 Teaspoon

Coriander powder 1 Teaspoon

Garam masala 1 Pinch

Tomatos puree 1 Cup (16 tbsp) (more or less to prepare dry gravy)

Fresh cream 4 Tablespoon (3 - 4 tablespoons)

Salt to Taste

Coriander leaves 1/4 Cup (4 tbsp)

Oil 1 1/2 Tablespoon, divided

Chopped bell pepper 1/4 Cup (4 tbsp) (red and green)

Ghee 1/2 Tablespoon

How to make Panner Bhahar:-

For the marinade

• In a medium bowl, add in yogurt, salt, red chili powder, 1 pinch turmeric powder, chaat masala, chat masala, Kasuir methi and tomato paste. Stir well with a spatula.
• Add in paneer and coat well; cover with a lid and let it marinade for 30 – 60 minutes.

Making:-

• For the gravy - In a pan heat oil, add in cumin seeds and let it crackle, followed by the carom seeds.
• Stir in the remaining turmeric powder, followed by the onion and cook for a few seconds.
• Season with salt, ginger paste, garlic paste and green chili paste. Stir well.
• Add in the bell pepper and let it cook for a minute.
• Add in the tomato puree and paste and stir well, pour some water if needed. Season with garam masala and cook for a few minutes and set aside.
• For the paneer bhahar– In a flat pan, heat the oil and ghee on medium heat; turn the heat to low and place the paneer. Cook until golden brown from all sides.
• Add paneer back to the gravy and turn on the stove. Stir well and add the cream.
• Garnish with coriander leaves and serve hot.