Paneer Gulshan

It’s time for yet another Blog Hop. I can’t believe that we are already into the 16^th week of this event. I look forward to this monthly session of Blog hop as it gives me a chance to try something new. This time, I was paired with Radhika of Tickling Palates, the lady behind this event. She is also the brain behind the famous Let’s Cook Series. Her space is a treasure trove of recipes. While browsing through her space I found many interesting Chettinad recipes, but what caught my immediate attention was the list of yummy gravies with even more interesting names like Alampana, Gobi Gulistan etc. But my love for Paneer overtook everything else and I chose this simple and delicious Paneer recipe with a very interesting name. The secret ingredient in this recipe is the Channa Masala Powder. It lends the whole dish an awesome flavour. We enjoyed it for dinner with hot phulkas.

What you’ll need

Paneer/ Cottage Cheese – 250 gms
Onion – 2 Big
Tomato – 4 Medium
Ginger – 1 inch piece, grated
Turmeric Powder – ¼ tsp
Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Channa Masala Powder – 1 tsp
Salt to taste
Oil – 1 tbsp
Cumin Seeds – 1 tsp

Method

Slice the onions and tomatoes lengthwise. Also cut the paneer into long strips.
Heat a Kadai with oil.
Add cumin seeds. Once it changes color add the sliced onions and fry till the onions turn light brown.
Next add the grated ginger and sauté for another minute. Add turmeric powder and stir well.
Now add the tomatoes and fry till tomatoes are mushy and mix completely with the onions.
Now add chilli powder, coriander powder and channa masala powder. Mix well and fry for another minute.
Now add the paneer strips and mix well without breaking the paneer pieces. Cover and cook on low flame for about 2 minutes.
Garnish with coriander leaves and serve with rotis, parathas or any other Indian bread.

Linking to Blog Hop Wednesdays and Healthy Diet – Vegetarian Side Dishes hosted by Vardhini and to Spotlight – Lunch Box

Linking to Tried and Tasted Event hosted by Sona