It’s time for yet another Blog Hop. I can’t believe that we are already into the 16th week of this event. I look forward to this monthly session of Blog hop as it gives me a chance to try something new. This time, I was paired with Radhika of Tickling Palates, the lady behind this event. She is also the brain behind the famous Let’s Cook Series. Her space is a treasure trove of recipes. While browsing through her space I found many interesting Chettinad recipes, but what caught my immediate attention was the list of yummy gravies with even more interesting names like Alampana, Gobi Gulistan etc. But my love for Paneer overtook everything else and I chose this simple and delicious Paneer recipe with a very interesting name. The secret ingredient in this recipe is the Channa Masala Powder. It lends the whole dish an awesome flavour. We enjoyed it for dinner with hot phulkas.
What you’ll need
- Paneer/ Cottage Cheese – 250 gms
- Onion – 2 Big
- Tomato – 4 Medium
- Ginger – 1 inch piece, grated
- Turmeric Powder – ¼ tsp
- Chilli Powder – 1 tsp
- Coriander Powder – 1 tsp
- Channa Masala Powder – 1 tsp
- Salt to taste
- Oil – 1 tbsp
- Cumin Seeds – 1 tsp
- Slice the onions and tomatoes lengthwise. Also cut the paneer into long strips.
- Heat a Kadai with oil.
- Add cumin seeds. Once it changes color add the sliced onions and fry till the onions turn light brown.
- Next add the grated ginger and sauté for another minute. Add turmeric powder and stir well.
- Now add the tomatoes and fry till tomatoes are mushy and mix completely with the onions.
- Now add chilli powder, coriander powder and channa masala powder. Mix well and fry for another minute.
- Now add the paneer strips and mix well without breaking the paneer pieces. Cover and cook on low flame for about 2 minutes.
- Garnish with coriander leaves and serve with rotis, parathas or any other Indian bread.