19
Nov
Nov
Ingredients
- 1/8 Tsp Mustard Seeds
- ¼ Tsp Fennel, crushed
- 1/8 Tsp Carom seeds
- ¼ Tsp Cumin seeds
- 1/4 Tsp Onion Seeds (Kalongi)
- 2 Nos Red chilli whole
- 100 gms Onion paste
- 1 Tbsp Ginger garlic paste
- 2 Tsp Gram flour
- 2 tsp Red chilli powder
- ¼ Tsp Turmeric powder
- 1 Tsp Coriander powder
- 100 gms Yoghurt, beaten
- 1 Tbsp Pickle paste
- 1/8 Tsp Fenugreek seeds, crushed
- Salt to taste
- 1 pinch Garam Masala
- 2 Nos. Green chillies, sliced
- 1 Tbsp Coriander leaves
- Garnish
- 5 gms Ginger juliennes
- 1 Coriander sprig
Preparation
- Dry roast the pickling spices- Mustard Seeds, Fennel, Carom seeds, Cumin seeds, Onion Seeds (Kalongi),fenugreek seeds for a minute and coarsely ground them. Keep aside.
- Heat mustard oil in a wok and bring it to a smoking point. Reduce heat and add asafoetida, red chilli whole and the grounded pickling spices.
- When they crackle add onion paste and sauté till light brown in colour. Add gram flour and cook for few seconds and dry spices-turmeric, red chilli powder, black salt and salt.
- Add yoghurt and cook for 10-15 minutes. Add pickle paste and paneer cubes, mix and add some water. Cover and cook for 2 minutes.
- Finish with chopped coriander and little garam masala and give a final mix.
- Remove in a bowl and serve hot garnished with ginger juliennes and coriander sprig.
