Paneer Bhurji

There was a time when I inhaled spicy food. I mean really spicy. India spicy. I did not shudder when I saw bright green chillies set on a table and people bit into them. 

I asked for extra 'bukka chutney' and fried and salted green chillies at the vada paav stall. 

My pani-puri, sev- puri etc. was always 'tikha'

After coming to the USA, the taste buds have undergone a transformation, they have become wimpy! But I also feel that I have discovered the natural taste of vegetables when not drowned in spices and red or green chillies. I now work towards maintaining a balance and more so because I have a little one who  likes to taste everything, at least once before saying the customary "nnnnnako" to everything, sigh! 

I had a mental block about Paneer bhurji,  just because it sounded like anda-bhurji  and looked a bit like it. As I type this I can see where my son gets his 'nnnnnako' from, sigh! 

But then, I had not tasted this 'dhasu' paneer bhurji........

At the time I was working with one of India's leading cell phone companies, food was the highlight of the day. The company had 3 large cafeterias, large, spotless and dishing up a large variety of food, large variety of so-so food. We craved for tasty food, something that was value for money. Then one day we 'discovered' the drivers canteen. It was a small congested place with  dull colorless walls and rickety chairs and wobbly tables. And yet, despite the lack of fine interiors, this nondescript eatery was teeming with  hungry employees from the call center!

We soon found out why! Everything we ordered was fresh, hot and perfectly spiced. We were hooked. The food was amazing and  I particularly remember the paneer bhurji, oh! 

The only word I can think of describing it is 'mulayam' ( silky). Every flavor was distinct, the paneer was silky and melt in the mouth quality! 

We spread the word and soon the trainees from our training batches would also go there to enjoy the tasty food. 

Goes to show that a beautiful setting and bright lights do not mean good food and  shabby interiors can be diamonds in the rough ... much like people, no?

Now that I make Fresh paneer at home, I want to indulge in the various methods I can use all the wonderful cheese ! 
This is my humble attempt to recreate the  fantastic bhurji we used to eat at the drivers canteen ! 
Why this particular recipe? Because it has  **ingredients I never thought can be paired and used in it! Read on and find out what! 

Serves 4-6

Source :Here 

You need:

1 tsp. Red Chilli powder

1/2tsp. Turmeric powder

4 Tbsp Ghee

1 tsp Cumin seeds

1 small Onion, chopped ( I used red)

2 1/2 tsp Ginger paste

2 1/2 tsp Garlic paste

1 medium Tomato chopped

1 1/2 cup  cooked Chana Daal

1 lb. Paneer (mashed/ crumbled)

4 Green chillies, de-seed and julienne

1 tsp Black Pepper

1 tsp ground Green cardamom

1 tsp ground Cloves

1 tsp ground Nutmeg

1 tsp ground Fenugreek

Salt to taste

Ginger juliennes and cilantro to garnish

Mix the turmeric an  chilli powder in 2 Tbsp. water and mix and mix in the paneer

Heat ghee  in a heavy based pan over medium heat andadd cumin and let the cumin seeds sizzle

Add onion and fry till it is light brown in color, about 5 mins.

Add ginger - garlic pastes and stir fry till the moisture evaporates.

Add  in the tomato and fry till moisture evaporates

Add cooked chana daal  and mix well and cook till oil oozes/ separates

Add paneer and stir. Add green chillies and season with salt. 

Stir fry for a minute before adding the ground spices

Remove from heat and garnish with ginger juliennes and cilantro 

Serve with roti / fulka / paratha or naan.

** The surprise ingredient for me was the chana daal. I could not envision paneer and chana daal together! But, everytime I feel a seed of doubt in my mind, I tell myself, 'trust the chef' and I rarely regret. 

The chana daal  ( I mashed it) goes well with paneer and in this bhurji ( scramble) compliments the soft cheese and blends well.

I am glad I ried this recipe, it is a keeper! 

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Curry leaves for Black and White Wednesday

Tender Curry leaves

This is off to Susan for Black and White Wednesday.

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Of memories and doe eyes and Chivda

Three years ago, around time I was sitting alone in my living room, holding my 3 month old and trying to choke back tears that threatened to cascade down, just like the un-seasonal rain that beat down in my patio. 
I felt all alone. M had just started traveling and I, for the very first time, was left all alone, alone with an infant. I would constantly worry and hear imaginary noises and stay awake all night, doze off just as it was light, only to wake up to my infant's cries. 
Over time, I got used to being alone,  not that I liked it, but it became routine, just like drinking tea, eating lunch or taking a bath.

Just like always, I wondered at time flying! So much has happened in these 3 years, my Parents and in-laws visited us, we went to India, moved to a different city, leaving our hearts behind in Los Angeles. 

We watched our little one growing, steadily acquiring new skills, toddling, running, laughing, throwing a tantrum, obsessing with 'wheels on the bus' and 'eka makdane kadhlay dukan', the short phases of his intense liking for a certain toy Thomas( the steam engine) , hot wheels cars  (there was a time when there was one tiny car underfoot- all the time, we could not step anywhere without landing on one and yelling out in agony and hopping like crazy bunnies, to his latest Trash Truck and now his demand for a Fire Engine! 

Today my little one goes to pre-school, he waves 'bye to me, very cheerfully, every morning. I am happy that he does not cry and mope and has adjusted so well in school, at the same time, I feel a tug at my heart, I miss him around, messing around. I miss saying, "  arey kay kartoys!? jara shanta bas ki!" (what are you doing? Will you pipe down for a bit), I miss his, " uh-oh!" and investigating the cause for it, I miss his voice exclaiming "Oh! Man!"  when he misses kicking the ball around the house.

I love it when he comes home and sits down to lunch and we laugh over Tom and Jerry's silly antics. I love it when I lay him down for his afternoon nap and the silly games we play before he closes is eyes and sleeps. 

I love weekends when he and his Baba spend time together and do crazy things ( many a times ending in me yelling at both and warning that if they do not cease the tomfoolery this instant, I will spank both!) I laugh out loud when M tells little S, " ssssshhhhh,  ata bas kar, nahi tar aai ordel"(enough or Mom will yell now!) I quite feel like Gabbar Singh from Sholay  (yaha se pachas -pachas kos door gaanw me jab bachcha raat ko rota hai to maa kahti

hai ..beta soja ..soja nahi to gabbar singh aa jaayega. ) So much for discipline!

Last night the little one slept early and M and I were just about to watch a movie, we were

looking thru our dvd's to decide when looking up I saw my baby standing in the bedroom 

doorway, blanket clutched in his small fist and his beautiful doe eyes brimming with tears,

just looking at us. My heart lurched, casting the dvd's to a corner I ran and scooped him up

in my arms and held him tight and kissed him. 

At that moment, I felt, like so many times before, he is is everything to me , holding my 

precious baby in my arms, laying my cheek against his oh-so-soft one, to look into his 

beautiful innocent eyes and read every emotion in them.

We both love it when it rains - my baby and I run out on the lawn and skip about for a couple of minutes and he informs me that it is raining- pauss!
I enjoy it when he and I share a bowl of snacks, such times (rainy days) call for chivda ( a spicy mix, call it the Indian Trail Mix!). Where I am concerned, I like chivda anytime and am glad my son also seems to like it :)

“Anyone who says sunshine brings happiness has never danced in the rain”

Before I get on to the chivda recipe, here is how I go round to making it. About 3 years ago, I was talking to my Father and we got to talking about chivda, which we both like a lot. He mentioned that if I want to kick up the taste a few notches, I should add Coriander seeds and Fennel seeds ( roughly pounded in a  mortar-pestle) and add the mixture to the 'tadka'. Now Dad denies having given me this tip, insisting that he would never - ever say such a horrendous thing, fennel seeds indeed! Pshaw!

Neither will budge, however, what matters is, the chivda is delicious and makes me want to refill my bowl every time. Even M, who dislikes chivda liked it and asked for a second helping.

There is really nothing that can go wrong when making chivda. Not even if you eyeball all ingredients ( just be careful with the salt, a little goes a long way)

You need: ( these are approximates, use your judgement, you won't go wrong)

2 cups of THIN poha

2-3 Tbsp of Raw Peanuts ( or you can use roasted peanuts if you have those handy, but with a slightly different  taste)

2 Tbsp Dalia (Roasted gram)

1 tsp. Mustard seeds

1 tsp. Cumin seeds

1 tsp Sesame seeds

5-7 Green chillies Chopped ( seeds intact) - Adjust to your heat tolerance

4 fat Garlic cloves ( peel and chop)

1 tsp each Fennel seeds (saunf/ badishop) and Coriander seeds ( pound roughly)

Salt to taste

10-12 Curry leaves

1 tsp Turmeric powder

2 tsp Sugar (optional) 

4  TbspOil

Heat a wok on medium high heat.  Add a fistful of the thin poha  and roast for a minute or two ( this is to make the poha light and crisp). keep a watch, you do not want the poha to curl up, that will make it too crisp. 

Transfer all the poha  to a plate. Heat oil in the same wok. Add the raw peanuts and mustard seeds. The peanuts will start browning and the mustard seeds will pop, add cumin seeds, asafetida.

*If using roasted  / roasted and salted peanuts, add them just before adding thin poha

Add the chopped garlic, green cillies and curry leaves. 

Let the garlic turn a nice golden brown. Add the dalia, sesame seeds and the fennel- coriander seed mix and turmeric.

Stir well till well incorporated

Add the poha and mix well so that the poha is coated with the spices. Add sugar and mix. Done.

Switch off the stove (if you have an electric stove, the heat from the coil will keep the poha chivda warmed for a while) 

Let the chivda cool, store in an airtight container. Enjoy with a cup of tea or anytime you want! 

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Black and White Wednesday

~As my 3 year old puts it... giant lollipop, Mom?~

This goes to Susan, The Well Seasoned Cook for her Black and White Wednesday Event 

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Achari Paneer

A couple of months ago I posted about Paneer butter masala and making Paneer at home. Ever since, I have been making paneer at home and I usually make PBM, it's quick and really easy, to say nothing of super tasty!

But one cannot live on PBM and must find other options, just as tasty!

I pounced on this book at the library and thumbed thru it. Took me a good while I can tell you! It has avast collection of recipes from all the corners of India and reads very well indeed.

I made this Achari (pickling spices) Paneer from the vast collection and it was delectable!  Soft paneer the slight crunch of the bell peppers and  the pickling spices in a yogurty(?)  base are in perfect harmony and is a keeper.


A couple of days ago I spoke to my friend Vandu,who is just back from a long holiday in India. After  the unpacking and the grocery and everything, she and I sat down to talk! It was great talking to her after what felt like ages and we got down to talking about food (and how we both looooove it!) By and by she mentioned  about the Indian store and the talk came on to the topic of Paneer and how she always bought the cheese from the store and  I mentioned that I make it at home and love it and will not go back to store brought paneer. And so it came about that Vandu made her first batch of home made paneer and loves it! 
I am hoping that she will try this recipe and like it just as much as we did! 

This recipe serves 6

You need: 

1 tsp Turmeric powder

1 tsp Chili powder

1 lb 2 oz /  500 gms Paneer

4 Tbs Oil

2 1/2 tsp Aniseed ( Saunf/ fennel seeds)

1 tsp Mustard seeds

1/2 tsp Kalonji (Nigella) seeds

1 tsp Cumin seeds

3 Onions chopped  ( I used 1 really large Onion)

6-8 Green chillies Chopped ( and de-seeded)

1/2 tsp Garlic paste

1 tsp Ginger paste

1 cup (8 oz) Plain Yogurt

1 1/2 tsp Amchur powder

3/4 tsp Garam masala

3 Bell peppers chopped into bite size pieces ( I used 2 large peppers- green and red)

Put 1/2 the Turmeric and red chili powder in a small bowl, add 2 tbsp water and mix.

Cut paneer in 2 inch cubes. using a sharp knife, score all over them.


Put them in the turmeric mixture. Season and set aside for 10 mins.


Heat 1 Tbsp Oil in a heavy pan over medium heat and add all the spice seeds at once and stir fry for 1 minute 
or until they sputter. Be careful not to burn.


Add onion and chillies and cook for about 5 minutes, till the onion turns light brown.


Add ginger and garlic pastes, remaining turmeric and stir fry for for about 1 minute. 


Stir in the yogurt, while stirring sprinkle in the amchur and Garam masala and season with salt.


Reduce the heat to low and cook for 2  mins. or until moisture has reduced a little (make sure  the liquid does not dry up)


Add marinated Paneer and peppers and cook for 3-4 minutes.


Remove from heat and allow to cool.


Just before serving, garnish with slit green chillies.


* NOTES: The above  spice measures make a mild Achari Paneer. If you like, adjust the spice levels to your liking and tolerance ( this is not for the green chillies, those are adequate, IMHO) 

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Fresh Strawberry Scones

I blame Enid Blyton for many (mis)adventures in my childhood. It was like I was under a spell! I devoured all her works I could lay my hands on. If I did not get a new one, I'd pick up an old one which I had read and re-read it and enjoy it as if I had never read it. I'd dream of having a secret club or become a famous detective (find-outer) and unearth several criminal activities or find fabulous treasures buried by smugglers or pirates in some underground passage. To my everlasting disappointment, every corner, where I imagined a secret passage would begin (and dug with fervor for many long afternoons) turned out to be nothing but solid earth and messy as heck too!  

I longed for sunny meadows where I and my cousins could picnic under the shade of a tree. I knew 'exactly' what I wanted in my picnic hamper, sandwiches, cake, lemonade or gingerpop and some fruit. That is what Mothers in Enid Blyton's books always packed, of course there was ham and eggs which was useless in my case, even then I stuck to a vegetarian picnic hamper in my imagination.

I had a desperate longing for a dog, one I'd take on adventures and who would guard me like Timmy, I made vain attempts to bring home strays ( Timmy was a mongrel, you see) and my Mother had regular attacks of hysteria.
It was pure routine, I'd come home with a dirty pup, she'd scream, throw me out of the house, I'd scream, the pup would howl, my Father would come home to find the entire building in uproar, he'd lodge the pup somewhere safe from my mother and I, take me home straight in the bathroom for a hot water and dettol bath, calm my mom and then heave a sigh. Few minutes of peace before a new scene unfolded!


I wanted to go off on holidays with just cousins to a seaside cottage where we would have an exciting time. The only island I ever went to however was Madh island and that was not exactly like and 'Enid Blyton island' and we (cousins) were never allowed to go alone, we were not trusted further than  the elders could see us.

Later, I started hoping to find a small fairy who would, one night, be lost and sitting on my window sill and I'd help her and she'd take me to fairyland and I'd get to meet the beautiful Fairy Queen and  gnomes and pixies and other magical creatures and  the queen would give me a wand / magical gift. sigh!


I finally settled down to  my own detective agency idea and got busy with that, I was the head detective and my Father my assistant. I found an old Math note book which in my opinion, was  useless and was perfect for making 'visiting cards' ( using the front and back paperback cover). We never solved any case but had many interesting discussions  about it nevertheless.


Enid Blyton made food sound yummy, the children in her adventures were always having interesting teas, I wanted interesting teas, like  warm bread, butter with fresh jam - yes! she made even that sound yummy, macaroons, cake ( ginger cake sounded yummy) or perhaps warm scones with butter.

When I borrowed The Big Book of Bread I wanted to make scones, to fulfill a wish that took root many, many years ago.

My only problem was, I was not sure how it would turn out. You see I had never seen or tasted a scone. I did a quick image search and then got down to baking.

Once done I also posted this picture on Facebook and a few of my friends confirmed that this was indeed a scone. 

To make 12 scones, you need:


1 1/2 Cup self rising Whole Wheat Flour
1 tsp. Baking Powder
Pinch Salt
1/2 stick butter , diced
2 Tbsp. Refined Sugar
3/4 cup Fresh Strawberries, chopped
approx 1/2 cup Milk, plus extra for glazing


Pre-heat oven to 425 F/ 220 C


Grease or flour a cookie sheet and set it aside.


Put the flour, baking powder and salt in a large bowl and stir to mix. Then lightly rub in the butter, until the mixture resembles  bread crumbs. Then add enough milk  to form a dough ( be careful when adding milk, go slow. DO NOT dump it all in at once)


Turn the dough onto a lightly floured worktop, knead gently, then lightly roll out or pat out until about 3/4 inch thick.
Cut out 12 rounds using a cookie cutter ( I cut it in triangles- I do not have a cookie cutter) Place on the cookie sheet with a little space between each scone. Brush tops with milk to glaze.


Bake for 8-10  minutes or until well risen and golden brown. transfer  to a wire rack to cool.


To serve, split in half, spread with butter and top with strawberry jelly ( or jam, as the British call it) or whipped cream or creme fraiche. serve warm or cold.


* Notes: I will add some more sugar the next time I make scones, these were bland, maybe that is how it should be, but I'd like mine with a bit more sugar, please! 

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Spicy Sweet Squash (Meetha Kaddu)

This post has been languishing in my drafts for months, like many others. Today is one of those days when I am blissfully unaware of anything. Little S is napping and I am listening to Begum Parveen Sultana happy to have this  hour to myself. I skip from one beautiful, soulful singer to another and a sort of peace descends over me. 

These peaceful moments are very rare these days and I try to grab every moment I can. Just like in cooking, my son's choice of food dominates. There are days when  all we eat is varan-bhaat and call it a night and others when we gobble grilled cheese sandwiches and watch cartoons and enjoy ourselves. 

I like pumpkin/ squash a lot and try and make it when possible. It adapts itself wonderfully well to any seasoning, sweetish or spicy and is a treat to eat it in any avatar. Roll it in a fulka or enjoy with a dish of sabudana khichadi on days you fast. Or simply try it this method I have shown below. either way you have a tasty vegetable dish on your table.

1/2 lb. Red pumpkin ( I used Butternut Squash)
2 Tbs. Oil
Pinch Asafetida
1/2 tsp Fenugreek Seeds
2 Tsp Ginger, chopped
1 tsp. Green Chiles
1/2 tsp. Turmeric powder
1/2 tsp Red chile powder
Salt to taste
1/2 tsp Mango/  Amchur powder
1 Tbsp. Jaggery grated/ powdered
2 Tbsp Cilantro, chopped


Wash, peel and cut the pumpkin/ squash into 3/4 inch cubes
Cut the peel into 1 inch pieces
Heat Oil in a pan and add asafetida, fenugreek seeds and saute until golden brown (dark brown will result ina bitter taste)
Add ginger, green chilies, turmeric, red chili powder and cut peel and cook for 1 minute. Add the cubed pumpkin and mix.
Add salt to taste and 1/2 cup water. Cook covered on high heat, stirring occasionally until the water evaporates.
Uncover, add mango powder and jaggery, cook for a minute
Add cilantro, mix well
Serve hot with pooris/ roti.

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Masala Corn

Can one make excuses for slacking off? Can those be accepted as valid? When I look back on the last month, I can recollect smiling and grumbling, all the time. Is that silly?  Does seem like it!  I was smiling ( and still am) because I am one happy girl! I received a Kindle for  my birthday. I was thrilled, I've been craving for this fabulous e-reader for some time now. In fact, last year, on my India trip, there was a couple on the flight who were engrossed in their e-readers and I kept glancing at their kindles and sighing and wishing.

I finally got my wish and have been enjoying reading  all my favorite books ( starting off with Jane Austen's Pride and Prejudice and the rest of her works). 

I grumbled (a lot) because of  the heat, I must add here , I *hate summer*. I do, I do , I do! and so spent a good deal of time indoors in the soothing a.c  and curled up with my treasure! 

While others rejoiced in the blazing heat (~shudder~) by jogging or just spreading themselves like bedspreads by the poolside ( and not going into the water, which to me, is utterly ridiculous- that, people, is the point, hot day- cooling water, no?) I arched my eyebrows and wiggled my ears and fanned myself with a notebook that was at hand. A sheet of paper fluttered to my feet. Picking it up idly I scanned it, a recipe! Good Heavens! It looked like I have one tucked everywhere possible and forgotten all about it!

It was for Masala Corn. Scribbled in a hurry on a sheet of printer paper over a year ago.

Two days after I found the sheet, the weather broke and we had rain, a good amount of rain and I was overjoyed! 

Perfect to sit with a bowl of masala corn and watch (read , actually) the drama unfold as Anne Elliot and Captain Wentworth meet again after a gap of 8 1/2 years! 

This post got published before I could note the recipe, Thanks Shammi for bringing it to my notice. I had started on the draft and foolishly left it open on the laptop on the table. A nosy 3 year old wandered by and published it and I never knew! 

You Need: 

1 Cup Sweet corn ( I used frozen- thaw before use)

Oil to cook about 2-3 tbsp.

1 medium Onion, chopped

1 tsp. Ginge,r finely chopped 

1/4 tsp Garlic, finely chopped

1/4 tsp Red Chili powder ( adjust to your taste, I use Deep x-tra hot chili powder, so this is sufficient)

2 tsp Ground Cilantro

4 medium Tomatoes ( 1 tomato  grated and 3  tomatoes to be roasted and cubed - this is easy if you have gas, for electric stove, if you want to broil it, go ahead- I skipped the roasting pan, changes the taste, but by no means a bad option)

1/4 tsp. sugar

Salt

1/4 tsp. Garam masala

2 Tbs. Cilantro, chopped  to garnish

Heat 2 T oil, add the corn and cook for about a couple of minutes on medium  heat. Stir occasionally. Remove and set aside.

Heat 1 T oil in the same pan, add onion, ginger, garlic and saute till the onion is pink.

Add red chili powder and ground cilantro and mix

Add Tomato ( if you have grated as well as roasted cubed, add both at this stage) , add sugar  and cook till thick.

Add corn, salt, garam masala and cilantro leaves. Cook on high heat for a minute ( take care not to burn the corn).

Serve hot.

Enjoy the weekend folks! 

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You left us a year ago, but I still miss you... I always will. RIP, dearest Aaji.

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Paneer Butter Masala

When you have guests over for a lunch or dinner, what is the common dessert that comes to your mind? What did your Mom make? Let me simplify this even more. If you are a Maharashtrian, and you have guests coming over, what did your mom make  for dessert? 

We had Gulab jamun, mostly. 

Oh mom knew many desserts, but our hot favorite was gulab jamun to be sure.

Mom and  Dad ( team work)  made a great fruit custard and that was specially in summer  ( Mom makes the custard and Dad chops the fruit and gives me  little bits every now and then- specially mango-   coz I am daddy's  best  little helper).

But mostly Mom made Gulab jamun. Deep fried goodness, soaked n warm golden syrup  tinged with saffron. it was a favorite with children and grown ups  and there was nothing but a bit of syrup left over after the party. 

Not that Gulab Jamun has anything to do with this post..... I merely mention it to give you the background  as to why rasgulla or other related mithais never made it to our table when I was younger. 

In fact my first impression of paneer was , 'rubber'! My well meaning neighbor once came over in the afternoon and handed over a bowl of rasgulla'. I was puzzled. I had no idea why the gulab jamun was white, why it was floating in water. I was then in  the first grade. I asked her, " he kay ahe?" (what is this?). She said "Rasgulla, try it" and went  back home. I tentatively stabbed at a rasgulla and  put a piece in my mouth. For the next few minutes all I remember was a piece of eraser somehow had gotten entangled between my teeth and tongue and kept going round and round in circles. The sugar had played its part and journeyed on and now all I was indestructible, chewy rubber. I spat it out. Put the bowl in the fridge. That night I asked mom what rasgulla was  made of ( I still had my doubts about it being edible or in fact if the neighbor by saying try it had meant something else other than eat). Mom said paneer.  I hated it.  I vowed never to eat it and kept at it for a long time. 

I don't remember how or when I converted to a paneer lover, but I guess natural curiosity and a sweet tooth led me  to this glorious path! 

I am not particularly fond of those brick like bars of paneer in the store and  prefer making my own at home. 

To make Paneer at home:

Boil 1 gallon of whole milk. Keep stirring frequently so that it does not scorch at the bottom. 

When  the milk is at the boiling point, add about 1/4 cup of Vinegar ( regular vinegar that you get at any store for about $1). 

Keep a colander lined with a cheesecloth  ready  to strain the cheese. ( I keep a stock pot under the colander to collect the whey) 

Stir gently and keep an eye as the milk curdles and the cheese separates from  milky (a very, very pale green tint) whey.

Carefully tip the cheese and whey into the colander. Let the whey drip down and cheese rest in the cheesecloth.

I usually keep  the colander standing for a few minutes, then carefully collect the edges of the cheesecloth and twist it tightly round the cheese to remove all whey.

Place the cheese ( with cheesecloth twisted round it) in a container of your choice and place a heavy object on top ( like a can or a bottle of water) for anywhere up to 3 hours. This will firm up the paneer. 

Remove  the cheesecloth, use or place the paneer  in the container.

Paneer freezes well. Cut cubes and freeze if not using immediately. Thaw in the fridge  before using.

With my first batch of home- made paneer I made Paneer Butter masala. For the recipe I turned to Vah Chef who is very popular in India. 

The recipe is simple, quick and absolutely delicious!  A keeper! Try it.

You need:

1 tsp  Coriander powder

1/4 to 1/2  tsp Garam Masala

1/4 tsp  Chili powder

1/4 tsp Kasuri Methi

1 tsp Tomato  ketchup

1 tsp Tomato Paste or 2.5 Tbs Tomato Puree

1 cup Milk

3 drops red food color (optional)

Paneer Cubes ( I used about 20-  2 inch cubes)

Fried onion (2 tbs if using store bought, or 1/2 large onion if making at home)

2 tsp Ginger Garlic paste

In a bowl add the coriander powder, garam, masala, chili powder, kasuri methi, ketchup, tomato paste/ puree , milk and mix it to make a slurry/ milk sauce

Heat pan, add a pat of butter, add ginger-garlic paste, add fried onions ( store bought or home made) 

Mix in the  'milk sauce' made earlier. Stir continuously while adding the sauce.

Cover and simmer for 3 mins ( slow flame)

Add salt to taste.

Cook well till oil separates

If the gravy is too thick, add milk slowly and mix immediately, ensuring it does not curdle. (you can use cream instead of milk to make it richer)

Add paneer pcs. bring to a boil. 

Serve with Naan / roti.

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