Paneer Saunf Masala

Dish cooked by me, served in a pot made by hubby 🙂
This had been lying in the draft mode for a few weeks as I was finding it too simple a dish to post. But Paneer is Paneer, ever lovable in all forms, shapes and colour, so finally I got this out. I wanted to make a simple Paneer Dish for dinner one night. I neither wanted it too gravy-ish nor too dry. I neither wanted it to be creamy nor with the routine plain Tomato gravy. So with all these do’s and don’ts I decided to render it with a little change.
Ingredients:
200 gm Cottage Cheese – Diced into cubes

For Masala
1 tsp Fennel Seeds
1 tsp Coriander seeds
1/2 tsp Cumin Seeds
1/4 tsp Turmeric powder
1 tbsp Kasoori Methi
Salt to taste
1/2 tsp Red Chilli Powder
1/4 tsp Dry Mango Powder
Thick Tomato gravy – 1 cup
Ginger Paste – 1tbsp
2 tbsp Oil
Method:
  • Dry roast Fennel, Cumin and Coriander Seeds on a griddle. Grind them to a coarse powder.
  • Heat oil in a wok. Add ginger paste and saute. Add Tomato gravy and cook on a low flame till the oil separates from the gravy.
  • Put the ground Fennel masala, Red Chilli, Turmeric, Dry Mango Powder and Salt. Add Paneer cubes. Saute. Cover and cook for 5-10 minutes so that the flavours get soaked in Paneer. The masala tends to make the gravy thicker. You can add a little hot water if you prefer a thinner consistency. 
  • Add Kasoori Methi. Mix. Serve hot with Rotis.

Note: Rub Kasoori Methi leaves between both the palms and let it drop into the Paneer. This releases the aroma of Kasoori methi.

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