Hi all, found this recipe online and tried to give my own twist to it based on the ingredients I had at home. it came out very well. The recipe is more designed for street style. The entire family loved it . So let's start right away. I am calling it
3 STEP PANEER MASALA (STREET STYLE)
I am calling it street style as there's no milk, cashews, cream involved in this. Just quick and simple however in my version, I have added an additional step for all those who want to make it less spicy and creamy.
STEP 1 (MARINADE)
Paneer Cubes: 1 cup
Turmeric: 1/4th Tsp
Red Chilli Powder: 1/2 Tsp
Salt: 1/4th Tsp
Oil : 1-2 Tsp
Marinade by adding all of the above spices and salt, mix it using Oil and set aside.
After 15 minutes, take a flat pan and with a little butter and oil, shallow fry the marinated paneer cubes until one side forms a golden crust.
Keep it aside.
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| 3 Step Paneer Masala ( Street Style) |
STEP 2 (Temper)
Bay Leaf: 1-2
Dry Red Chilli: 2 medium
Green Chilli's: 2 medium
Jeera ( Cumin): 1 Tsp
Butter and Oil: 1 Tbsp
In a pan/Kadai, add butter and oil. Once heated, add in the dry red chilli's, green chilli's, bay leaves and Jeera and wait until it turns aromatic and splutters
STEP 3 ( SAUTE and MIX )
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4th Tsp
Jeera-Dhania Powder: 1 Tsp
Garam Masala Powder: 1/2 Tsp
Kasuri Methi: 1 Tsp
Besan (Chickpea Flour): 1 Tsp
Salt: As required
Water: 2 Tbsp
Now, add in the chopped ginger-garlic and saute for a few seconds before adding in the chopped Onions. Saute it for a couple of minutes before adding the chopped tomatoes and bell peppers.
Its time to add the spices. Add the turmeric, red chilli powder, jeera-dhania powder, Garam Masala powder, Besan and saute it for a few minutes. Mix it up well. Add water and allow it to cook for a few minutes until the gravy is well mixed and veggies are cooked.
Finally, add the shallow fried paneer cubes to the gravy. Mix it well, cook for an additional minute or two with the required salt and the crushed kasoori methi.
Serve it hot with rotis/naans or parathas
ADDED STEP FOR LESS SPICY VERSION
Grind cashews( 10-12) soaked in milk ( 1/4th cup) for at least 10 minutes into a nice semi-liquid and add it to the paneer gravy above. Cook for 2-3 minutes.
Garnish with freshly chopped coriander leaves and serve it hot with rotis/naans and parathas
TIPS/VARIATIONS
Its better if you shallow fry the paneer while the gravy is being cooked so as to maintain the freshness of the paneer.
Since its street style, its expected to be more on the spicy side however you can cut the spice using cream/cashew paste
You could also add cream instead of cashews with milk
