I just could never bring myself to enjoy any meal that I eat, when we order it in a restaurant not that we go out often. The simple reason being is that most of the time is spent in trying to understand and deciphering what all went into its making and also I don’t like being hurried which DH does a lot. So, what I do is, straightly hit the Take Away counter, order it and bring it home instead to enjoy and savor taking my own time.
This is one such side dish that we ordered last week when I was hard pressed for time and in no mood to cook. I tried recreating it at home after tasting it and it turned out so delicious. The spice level of the food in Restaurants are at times so low to appease everyone’s taste buds but it can be much more improved and made to suit our taste buds when done at home. That’s what I love about Home Made Food. I’m sure you all will agree with that. I’m still unable to forget the aroma of the gravy.
|Paneer, cubed||100 gms|
|Cauliflower, Florets||1/2 cup|
|Capsicum, cubed||1/2 cup|
|Carrots, chunks||1/4 cup|
|Kasuri methi||1 tsp|
|Lemon juice (optional)||1/2 tsp|
To Roast & Powder:
|Cinnamon||1 inch stick|
|Whole Red Chillies||8|
|Black Pepper Corns||5|
|Cumin seeds||1/2 tsp|
|Coriander seeds||1 tbsp|
Heat a pan and place everything in it. Dry roast over medium flame till the aroma rises taking care not to burn them. Powder finely in a mixie after it cools off.
Dice the onions. Puree the tomatoes. Heat a pan with oil. Add butter and when it melts shallow fry the paneer cubes and keep it aside.
To the same kadai add the onions and sauté till it turns pink. Now add the vegetables and sauté for 5 mins or till they become soft.
Keep a tbsp of the spice powder separately and add the rest of the ground powder to the vegetables and mix well. The vegetables should be well coated with the powder.
Add the tomato puree, sugar, salt and little water. Mix well and close the pan with a lid. Let it cook for 7 – 10 mins.
Check to see if the vegetables are done. Add more water if necessary. Once done add the Paneer cubes, crushed kasuri methi and mix well and cook for another 2 mins.
Switch off the stove and squeeze the lemon juice and the reserved spice powder in the end and mix well. The gravy should neither be too thick nor too thin. This went perfectly with rotis and tasted absolutely delicious.
|You can also use french beans and peas. For quicker cooking par boil the vegetables in advance.|
|Adjust the chillies according to your spice requirement.|
|Add more kasuri methi for a dominant taste if you love the flavor.|
|Avoid lemon juice in the end and instead serve with a lemon wedge.|
This is off to Let’s Cook – Subzis for Rotis.
Labels: North Indian Cuisine, Paneer Recipes, Side Dishes - Chappatis / Rotis, Vegetable: Mixed