| Real Life Recipes
Crumbled Paneer Masala |
| Crumbled Paneer Masala – Sukha Paneer Ingredients 1 pkt ricotta cheese (about 11/2 lb) 5 tbsp. oil 1 tsp. cumin seeds 1 onion, medium, finely chopped 1/2 tsp. garlic, fresh, minced 3/4 cup tomatoes, fresh finely chopped 1 green chillie pepper, finely chopped 1 tsp. salt, or to taste 11/2 tsp. coriander powder 1/2 tsp. chilli powder 1/2 tsp. turmeric powder 1/2 tsp. garam masala fresh coriander, chopped, for garnish Directions • Prepare the ricotta cheese. Remove from the plastic wrap and wrap the block in paper towels to soak up any excess whey. Set aside while cooking the masala. • Heat oil in a saute pan on medium heat. Add the cumin seeds. When they begin to sizzle, add the onions and garlic. About 7-10 mins. • Fry until soft and translucent. Add tomatoes, green chillie and the spices except for the garam masala. Mix and stir well. Lower the heat to medium and cook covered for 5 minutes to blend the tomatoe and onion mixture with the spices. • Crumble the ricotta and add it to the masala. Mix well, cover and cook for 15 minutes stirring occasionally. The oil will have separated a little from the paneer mixture. • Sprinkle with coriander and garam masala. • Serve as an accompaniment with a daal, raitha and parathas. Serves 6-8 people. Suggestions • It is preferable to use home made paneer. However, I have opted for store bought ricotta for convenience not compromising on the taste or quality of the paneer. • For added flavour and colour, sauté a cup of chopped red bell pepper with the tomatoes. • This dish can be made ahead and also frozen. Leftovers can be used in a sandwich wrap, toasted sandwich or even as stuffing mixture for paneer spring rolls or samosas.
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