Paneer is fresh unsalted cheese which is commonly used in South Asian countries. Unlike other cheese, it doesn’t require ageing or culturing, and will not melt, which makes it ideal for soups, appetizers, and creamy curries.

For this recipe I used paneer bought from an Indian store. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

Finally, after a lot of pestering by my friends to put this recipe out, I hope you enjoy it every bit…

Prep time         : 35- 45 minutes
Serves               : 4 servings

INGREDIENTS

Paneer                              : 14 oz (1.75 cup)
Onion                               : 2 (sliced thinly)
Green chilies                  : 1 (slit)
Ginger garlic paste       : 2 tbsp
Chili powder                  : 1 tbsp
Coriander powder        : 1 ½ tbsp
Pepper powder              : 2 tbsp
Garam masala                : 1 tbsp
Corn flour                        : 2 tbsp
Salt                                    : as required
Oil                                      : as required
Curry leaves                    : 3 sprigs

INSTRUCTIONS

1. Cut paneer into small cubes and marinate with salt, pepper (1 tbsp), chili powder, corn flour, & a little water. The marinade should be thick enough to coat the paneer. Keep aside to rest for 15 minutes.
2. Meanwhile cut onions, & green chilies into thin slices.
3. Make a paste of ginger & garlic and keep aside.
4. Add a little oil in a pan and shallow fry the paneer on a medium flame. Toss and fry till all sides turn lightly golden. Drain the extra oil with a paper towel.
5. To the same pan, add curry leaves & onions, and saute till it turns golden brown. Add the ginger garlic paste, & green chilies, and saute till the raw smell subsides.
6. Add coriander powder, pepper powder, garam masala and salt, and mix well.
7. Add the fried paneer cubes and a little water, and mix well with the masala. Close the lid and allow it to cook.
8. As the water dries out, add curry leaves and carefully toss the paneer. Close the lid and turn of the flame. Allow it to rest for 5 minutes.

Serve with roti or rice.

Note:

• Paneer bought from a store or refrigerated should be soaked in warm water for a few minutes before cooking, so that it maintains the water content and prevents from hardening or drying out.
• Do not freeze paneer, only refrigerate.
• Paneer if overcooked becomes hard and rubbery.

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