Friday, 1 November 2013

Paneer Aur Biristi

This is a regular paneer recipe with a twist . I add crushed fried onion ( Biristi ) while serving the dish and sprinkle some on top as a garnish . The end result is a delicious paneer with an interesting bite and flavor added by the fried onions. The recipe of fried onions is at the bottom and I quote directly from a post made by Rocky Mohan on sikandalous cuisine teaching us how to make Biristi perfectly.
250 Grams Paneer - Cubed.
1 Small Onion - Minced.
1 Small Tomato Chopped.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Minced Ginger.
1/2 Teaspoon Jeera Powder
1.5 Teaspoons Kasoori Methi
Haldi , Salt , Chili Powder to taste.
1-2 Tablespoons Biristi ( 2 crushed lightly 1 left whole )

Heat oil , add onions , when they begin to change color add tomatoes , ginger garlic and dhania powder, Sprinkle water and cook covered on low till oil separates , now add Kasoori methi haldi salt and red chili powder , cook 1 minute and then add paneer , bhuno for 3-4 minutes , sprinkle jeera powder and adjust flavors .
When ready to serve crush Biristi and mix into the paneer and sprinkle some on top . The fried onions add not just a crunch but also an interesting sweetness that goes well with the flavors of Kasoori Methi

Biristi  - Thank you Rocky Mohan for sharing this detailed procedure with us :

"Biristi" or Fried Onions are an art to do. Thought I should share my take on doing so after I read Divya Rahimtula mention to "Biristi" in her wonderful recipe of Hara Masala Chops.
The key to crispy fried onions or Biristi is thinly sliced onions. They should be very thin and transparent.
Heat plenty of oil in a deep frying pan or a wok but on low heat. Add the onions and they should submerge in the oil. Wait for the bubbles and then turn up the heat to medium. Do not stir much till they start to get a color. Too much stirring leads to un-even browning. A fine balance to be maintained here to avoid burning. Once the onions turn light golden, watch carefully at this stage because they will go to dark brown very very quickly. Once they turn a light brown switch off the heat. The onions will continue to brown. Remove the onions and let them drain in a sieve rather than on a kitchen towel.
Then spread them out on a tray allowing them to go crisp. Toss them around while they cool. These can be stored in an air tight container for at least two weeks.

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