Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghan, Nepali, Sri Lankan, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.
½ tsp jeera seeds.
½ tsp mustard seeds.
1 small cinnamon stick.
1 tsp masala.
1 tsp turmeric powder.
1 green chili, chopped.
1 tsp ginger and garlic paste.
½ tsp hing powder.
1 420g tin tomatoes in juice, liquidized till smooth.
500g paneer, cubed.
Salt to taste.
2 tbsp. sugar.
Heat some oil in a pan.
Add the cumin seeds, mustard seeds, cinnamon sticks and saute until the mustard seeds start to pop.
Add the masala, turmeric, chili, ginger and garlic paste and hing powder.
Stir and allow to cook for about 2 minutes.
Add the tomatoes and cook until the tomato mixture comes to the boil.
Add the paneer, salt, and sugar.
Cook for another 15 minutes.
Garnish with chopped coriander and enjoy.
Prepared, tried and tested Bobby Swanson
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