Roti is customarily accompanied by a side dish. There are plenty of recipes like paneer makhani, chicken butter masala, palak paneer, vegetable korma etc. They are wonderfully palatable and a feast to the eyes as well!
Let’s look into some of these recipes.
- Oil or butter for cooking
- Tomatoes (about 2-3)
- Spinach or palak
- Green chillies
- Spices (cinnamon, cardamom, cloves, bay leaf, black pepper)
- Curd or fresh cream
- Cumin powder, red chilli powder, coriander powder and turmeric
- Kasur methi or dry fenugreek leaves
- Garam masala powder
- Cashew nuts
Paneer is usually refrigerated so it will do you good to bring it to room temperature. This is ideally done by marinating the cheese for about 15 minutes or so.
Now moving on with the recipe—Add a combination of oil and butter into the Kadhai. Let it simmer for a bit, before adding in your chillies, ginger, dry spices and tomatoes. Let this cook for a bit until the tomatoes become mushy. Add in your spinach. This will cook relatively fast and shrink in size considerably. Now add in your dry masala powders like turmeric, cumin and coriander powder. Finish it up with about a tablespoon of garam masala and fenugreek leaves.
Add in your cashews along with the tomatoes so they become supple, consequently making it easier to blend.
Once all these ingredients are well cooked for a few minutes, let the mixture cool off before throwing them into a blender. Grind until it becomes a fine paste.
Transfer the paste back into the Kadhai and add in some fresh cream. Add in your paneer cubes and let it cook until they become soft. Garnish with coriander and your dish is ready to be served.
This is a simple variation of paneer dish that can be easily put together in a few minutes.
- Cumin seeds
- Green chilli
- Red chilli powder, garam masala powder, coriander powder, turmeric
- Coriander leaves
Method of cooking:
This is a fairly uncomplicated side-dish that doesn’t call for attention to detail.
Just add some oil into the Kadhai. Let it cook for a few seconds before adding in a teaspoon of cumin seeds. Let this splutter, and then add your green chillies. Cut the tomatoes and bell pepper into dices and add this into the Kadai. Let it fry until the capsicum is half cooked. Once that is done, add in your dry masala powders like coriander, red chilli, turmeric and garam masala powder. Throw in a splash of vinegar and salt before sprinkling in some freshly chopped coriander leaves.
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