I love paneer. I have never tried to make it from scratch because the first ingredient is not exactly something I can easily pick up at the local super market. Non pasteurised milk. Every where you look milk is pasteurised.
Buying the paneer ready made from the store is so much easier if you ask me.
I don’t always make food that contains paneer as my dad is not a huge paneer fan. Trying to get him to eat my attempts at different veggies is probably the most difficult part of cooking. I don’t want to picture how he is going to act when I introduce him to tofu… but that story is another blog post all together.
While reading through Chetna Makan’s cook book, I came across this recipe that is very common in Kolkata.
- 1 x onion, finely chopped.
- 4 x tomatoes, placed in boiling water till skins can be peeled off, then chop the tomatoes.
- 1 x chilli, chopped.
- 1 x tsp garlic and ginger.
- 1 x cinnamon stick.
- Salt to taste.
- 1 x tsp normal white sugar.
- 2 x tsp garam masala.
- ½ x tsp turmeric powder.
- 100g x paneer, cubed.
- 4 x medium sized potatoes, boiled with their skins on, drained, skins peeled off and then cubed.
- 1 x 400g tin of Koo Chickpeas.
- 200ml x tap water
- Heat some oil in a pot.
- Add onions and saute till transparent.
- Add the salt, ginger and garlic paste, chopped onions and chopped chillie.
- Cook on a medium heat until the tomatoes become soft.
- Remove from the heat and place everything in a liquidizer with 100ml water.
- Liquidise until a smooth paste is achieved.
- Heat some more oil in another pot.
- Add the cinnamon stick and cook for a couple of seconds.
- Add the mixture from the liquidiser and cook on a medium heat for 5 minutes.
- Add salt, sugar and spices and mix well.
- Add the remaining 100ml of water and mix.
- Add the paneer and potatoes.
- Add the tin of chickpeas as well as the liquid from the chickpeas.
- Cover and cook on a medium heat for about 20 minutes or until the sauce of the curry thickens.
- Garnish with chopped dhania.