Thursday, 20 June 2013

Paneer Sivaganga



This recipe is from a friend's house in Sivaganga area , Tamil Nadu . I have eaten it with potatoes and adapted it using paneer . It's aromatic , nice and spicy with an ' achaari ' flavor . The spice mix is traditional to the area , dont know about the recipe as it uses cold mustard oil.

Roast :
3 Green Cardamon.
1/2 Teaspoon Sauf / Fennel Seeds.
1/2 Teaspoon Black Pepper Corns.
2- Dried Red Chilies.
Lightly roast the above - don't blacken , when cool grind to a fine powder/paste add equal amount of water to make a paste.

1 Medium Onion ( Optional )
1 Teaspoon Minced Ginger.
1 Teaspoon Minced Garlic.
Curry Leaves.
Dried Red Chilies.
300 Grams Paneer .
Salt

Cube and soak paneer in boiling hot water with 1/2 teaspoon haldi powder for 20-30 minutes - strain out water completely .
In a wok add 2 tablespoons cold mustard oil , add curry putta , dried red chilies ,garlic, ginger and onion petals , mix -THEN turn on heat .This is important as it changes the flavor of the dish completely when we use cold mustard oil.
Saute for 3-4 minutes , sprinkle some water if needed . Once onions go limp , add the masala mix along with a bit of water and salt .Cook covered till oil separates .Add paneer , mix well , cook another 2-3 minutes.
This is pure bliss !

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