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Categories:
tomatoes panir ginger paste garlic spring onions cornflour black pepper salt cooking oil hot sauce water panir
Viewed: 15 - Published at: 4 years agoIngredients
- 5 medium tomatoes, chopped and made into paste
- 250 g panir, cut in cubes
- 1 12 tablespoons ginger paste
- 1 14 tablespoons garlic paste
- 5 spring onions, white and greens,chopped into small pieces
- 4 teaspoons cornflour
- 1 14 teaspoons black pepper
- 1 12 teaspoons salt
- 4 teaspoons cooking oil
- 2 14 teaspoons hot sauce
- 1 cup water
- 2 teaspoons panir, grated (for garnishing)
Method
- Mix cornflour, salt, black pepper and hot sauce in a cup of water to prepare paste.
- Heat oil in a heavy non-stick skillet.
- Add ginger and garlic pastes and stir-fry for a minute or two, until the raw smell of the paste is gone.
- Add the spring onion and stir-fry for a minute.
- Add the tomato puree and cook for a minute.
- Add the cornflour-water paste, stirring as you add it in, and cook on low flame.
- Cover with a lid and allow to cook on low flame for 5 minutes.
- Remove from flame and mix well (you will notice the paste has become thicker due to the presence of cornflour and of a beautiful brown colour has appeared).
- Add the paneer cubes and stir them in lightly, being careful not to break them.
- Garnish with 2 tsp grated panner.
- Serve hot with fried rice or plain rice for a beautiful lunch you will remember FOREVER!
