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| Paneer Masala |
I just love the winter days.Not only the mild weather keeps the spirit bright at all points of the day, but also it feels so energetic at all times.My usual routines of morning walks, bazaar,office,chae and adda which are taxing physically during the summer, keeps me bubbly and occupied during the winter months.And now, since the tough office hours have finally bid goodbye , I have been making it a point to return early from work on most days.And every day that I return early, I try to get busy in the kitchen.
The following is a normal Paneer curry, uses a special variety of potatoes, which are available in only North Bengal.When I last went to my native place, I bought a local variety of potato only available in North Bengal – called Jalpai Alu(Alu being the bengali of Potato).These potatoes are 1-1.5 inches in length and reddish in colour.You need to first boil these in water and peel off the skin before using them in curries.
Serves: 3-4
Preparation Time: 15 mins
Cooking Time:35-40 mins.
Ingredients:
- Paneer: 250 gms.Sliced.(250 gms divided into 30 pieces)
- Jalpai Alu:200 gms.Boil the potatoes for 6-8 mins and then peel off the skin.
- Tomato: 2 medium sized(80-100 gms).Made into a paste.
- Onion: 1 large onion(80-100 gms).Half made into a paste and remaining half sliced into small pieces.
- Ginger:One 1 inch piece.Crushed.
- Garlic:3-4 cloves.Crushed.
- Vegetable Oil:
- 1.5 tbsp for frying the paneer.
- 3.5 tbsp for the curry.
- Salt: To taste.
Powdered Spices:
- Turmeric Powder: 1.5 tsp.
- Coriander Powder: 2 tsp.
- Green Cardamon Powder: 1/2 tsp.To be added at the end.
Whole Spices:
- Cinnamon Stick: One 1 inch stick.
- Green Cardamon: 2-3.Crushed.
- Cloves: 4-5.
- Black Pepper: 8-10.Crushed.
Procedure:
- Heat 1.5 tbsp of vegetable oil in a pan.Under low heat, fry the paneer slices for 2-3 mins, and keep aside.
- Heat 3.5 tbsp of vegetable oil in a pan.
- When the oil is nice and hot, add the whole spices.
- Reduce the heat to low, and wait for the sweet smell of the garam masalas to evolve.
- Then add the crushed garlic and ginger and stir for a minute.
- In it, add the sliced onion and onion paste. Stir till the point the onion turns reddish brown and the volume gets reduced.
- Then add the tomato paste.
- Increase the heat to medium and stir for 3-4 mins till the rawness of the tomato disappears.
- Sprinkle the turmeric powder, coriander powder and stir for a further 2 mins – at the end of which add some water depending on the amount of gravy required.
- Include the lightly fried paneer and potatoes into the mixture.
- Stir for a couple of mins and then add salt.
- Reduce the heat to low and cover the pan.Let the paneer cook for 20 mins.
- Add the green cardamon powder and serve hot.
