If you are bored of your regular shahi paneer or Kadhai Paneer, here’s another rendition of Paneer curry.
Lal Paneer Taka-Tak
rectangular slab of ½” thickness of cottage cheese (paneer), weighing approx. 300 gms
2 onions – cut into four pieces & layers separated
2 big tomatoes – chopped
1 cup curd – hang in a muslin cloth for ½ hour
¾ tsp salt
½ tsp red chilli powder
¼ tsp orange red colour
½ tsp chaat masala
1 tbsp cornflour or flour (maida)
1 tbsp ginger juliennes
1 tsp chopped green chillies
TAWA SPICES (Grind together)
5-6 green cardamoms (chhoti illaichi)
3-4 sticks cinnamon (dalchini)
8-10 cloves (laung)
1 tsp carom seeds (ajwain)
* Grind green cardamoms, cloves, sticks cinnamon and carom seeds together.
* Add the above ground spices, salt, red chilli powder, colour, chaat masala and cornflour to the hung curd. Mix well.
* Spread the curd mixture evenly on the paneer slab covering all the sides.
* Cover the cottage cheese slab and keep in the fridge for ½ hour.
* Heat 2 tbsp oil in a big non stick tawa or frying pan. Put cottage cheese slab carefully in the pan and cook on medium heat. Do not turn the slab of cottage cheese until golden brown or for about 2-3 minutes on each side. Turn the cottage cheese carefully with the help of two flat spoons when the curd dries up and forms a coating. Saute the other side also. Remove from the pan. Sprinkle ½ tsp chaat masala and red chilli powder.
* At serving time, heat 1 tbsp oil in the pan. Add ½ tsp chaat masala, red chilli powder and onions. Cook for 2-3 minutes.
* Add tomatoes, ginger and green chillies and ½ tsp salt. Mix well.
* To serve, cut the cottage cheese slab into small pieces. Sprinkle onion, tomatoes, ginger and green chilli juliennes on top. Heat on a tawa or in a microwave oven.