Ingredients with Measurements:
- 500g paneer, cut into cubes
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- 1 tbsp chopped coriander leaves
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and green chilies. Saute until onions turn translucent.
3. Add ginger and garlic paste. Saute for a minute.
4. Add chopped tomatoes and all the spices. Mix well and cook until tomatoes turn soft.
5. Add paneer cubes and salt. Mix gently and cook for 5-7 minutes.
6. Garnish with chopped coriander leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 20g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Paneer can be substituted with tofu or halloumi cheese.
- Green chilies can be substituted with red chili flakes.
Variations:
- Add vegetables like capsicum, peas, or carrots to make it more nutritious.
- Add cream or yogurt for a creamy texture.
Tips and tricks:
- Use fresh paneer for best results.
- Do not overcook the paneer as it can become rubbery.
- Adjust the spice level according to your taste.
Storage instructions:
- Charkassiye Paneer can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stovetop until hot.
Presentation ideas:
- Serve in a bowl or on a plate with a garnish of coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with naan, roti, or rice.
Suggested side dishes:
- Raita, salad, or pickles.
Troubleshooting advice:
- If the paneer is too hard, soak it in warm water for 10 minutes before using.
Food safety advice:
- Make sure to cook the paneer properly to avoid any foodborne illnesses.
Food history:
- Charkassiye Paneer is a popular North Indian dish that originated in the state of Punjab.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a main course dish for lunch or dinner.
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Region: Indian