Saturday, 29 November 2014

Paneer Akuri

Ever since this Parsi dish set foot in our home it became our favorite. I love its attractive colorful appearance. Since the only time consuming part in  this recipe is cutting the vegetables and grating the Paneer. So I normally do this part in advance and store it in refrigerator. Once the preparation is done, final part is pretty zippy.  

Dear reader, are you a Persian? Or do you know a Parsi?  If yes, please help. I genuinely want a Parsi’s feedback on this recipe.

Paneer akuri

300 g Paneer (cottage cheese) , finely grated
1 table spoon Butter
2 medium sized Onions
2 medium sized Garlic
2 medium sized Tomato
5 Green Chillies
1 tea spoon Turmeric Powder
Sugar and Salt to taste
Chopped Coriander leaves (optional)
1 tea spoon Garam masala powder (blend of powdered  cinnamon, cloves, green cardamom) (optional)

Chop all the vegetables in small pieces. Add butter in heated pan. Start with galics. Fry till they become slight brown. Then add onions and continue frying. Next add chillies and tomatoes and fry some more. Then add the grated Paneer. Sprinkle the Turmeric Powder to give some colour. Add Sugar and Salt per your taste. In case the mixture tends to stick to the pan add little water. A small tip: Be cautious and stir gently after adding the paneer or you might land up on a mashed paneer paste!
Cover and simmer for around 2 minutes and switch off the oven. Place it in a serving bowl. You may season it with Garam masala powder and/or garnish with chopped Coriander leaves.
This dish goes well with Roti or Chapati.

Bon appetit!  Nusheh jân!

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