Pahadi Paneer
Paneer in light yogurt gravy with HP mountain spice blend. Simpler and lighter than Punjabi paneer dishes.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Tomato — 2 piece (chopped)
- onion — 2 piece (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Curd — 100 g (whole)
- Paneer — 250 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- coriander powder — 1 tsp (ground)
- Ginger — 1 tsp (ground)
- salt (optional) (whole)
- Garlic — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Cube the paneer and set aside. Finely chop the onions, tomatoes, and coriander leaves; make a smooth ginger-garlic paste.
- Heat oil in a kadhai. Add cumin seeds and let them sizzle.
- Add chopped onions and saute until golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add chopped tomatoes, turmeric, red chilli powder, and coriander powder. Cook until the oil separates from the masala.
- Whisk the curd smooth and stir it in on low heat to prevent curdling; simmer for 2-3 minutes.
- Add the paneer cubes and a little water to reach a medium gravy consistency. Cover and simmer 5-7 minutes.
- Adjust salt, garnish with coriander leaves, and serve hot with roti or steamed rice.
Common questions
- Pahadi Paneer ko English mein kya kehte hain?
- हिमाचली पहाड़ी पनीर ko English mein Pahadi Paneer likhte hain.
- Ek plate Pahadi Paneer mein kitni calories hoti hain?
- 214 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 15 min taiyari, 25 min pakana.