Tangy Tasty Paneer

Well, there are days when the taste buds crave for something tangy and zesty. Also, there are times when I am at a loss while menu planning if I am hosting vegetarian people. And then I have a little cousin sister, Titul, who is very fond of paneer; and whenever I see new paneer recipes, I curate them keeping Titul in mind. Finally, this can be cooked in the vrat recipe version; for the crushed garlic can easily be left out while cooking this without affecting the taste quotient much. So whether it is Navratri or Shoshti pujo, this recipe can easily be your to go one.

 

Ingredients:

  • Paneer
  • White Oil for cooking
  • salt
  • Lemon/lime juice
  • pepper powder
  • kebab masala (any store bought ready-made version — I used Everest)
  • garam masala powder
  • kashmiri mirch powder
  • salt
  • sugar
  • roasted crushed ajwain
  • garlic paste
  • green chilli paste
  • curd
  • chaat masala

 

Method:

  • Cut paneer into small to medium pieces
  • Firstly marinate it with little salt, lemon/lime juice and pepper powder for 10 minutes
  • Remove extra water after the 10 minutes (that is take out the paneer from the marinade and leave behind all the liquid)
  • Mix some kebab masala (any store bought ready-made version — I used Everest),  garam masala powder, kashmiri mirch powder, little salt sugar, roasted crushed ajwain, garlic paste, green chilli paste and little white oil with curd; and mix paneer this mixture
  • Keep it for some time
  • You can keep it in the fridge during this time
  • Heat little white oil in a pan
  • Put little crushed ajwain and pepper
  • Add marinated paneer
  • Cook for some time stirring occasionally
  • When it becomes dry remove from the heat
  • Sprinkle chaat masala and little lemon/lime juice
  • Mix well
  • Serve with any Indian flat-bread of your choice