Laal Paneer
This dish was developed as we go kind. We were preparing to make Paneer in non-specified manner but since I wanted something spicy, I thought why not try making it in the chilli gravy. And so the Laal Paneer was made.
Ingredients:
- Paneer/Cottage cheese 300 gm
- Dried whole red chilli 5-6 (increase or decrease the quantity depending upon how spicy you want)
- Onion 2 (sliced)
- Ginger 1” piece
- Garlic cloves 3-4
- Yogurt 1 cup
- Whole spices: Cumin seeds 1 tsp, Cloves 4-5, Black cardamom 1, Green cardamom 2, Cinnamon 1 stick
- Dry spices (1 tsp each): Red chilli powder, Turmeric powder, Garam masala, Coriander powder
- Salt to taste
- Water as required
Method
- Soak dry red chillies in hot water for 15-20 minutes. Grind them to paste along with ginger and garlic.
- Heat oil in a pan and add whole spices.
- Once the spices get little roasted, add the sliced onion. Sauté well.
- When onion turn light brown, add chilli paste. Cook well till oil separates.
- Whisk yogurt and add dry spices in it. Mix well.
- Add spiced yogurt in onions. Keep the heat on very low and keep stirring to avoid curdling of yogurt. Cook till oil separates. This may take 8-10 minutes.
- Add water, mix well. Add paneer and mix well.
- Cover with lid and let simmer on low heat for 4-5 minutes.
- Laal Paneer is ready. Serve hot with roti, paratha or naan.
