Saturday, February 13, 2016



For vegetarians in India, one of the most popular ingredients in their cuisine is paneer, or cottage cheese. It is common across the country though it traditionally emanated from the North and is now found in dishes in every nook and corner of India. I too have a few of my favourite recipes using paneer elsewhere in this blog, like  Paneer Peas Masala, Paneer Jhalfrezi, and Paneer Lababdar.

Today's recipe for a starter has a great blend of garlic and chilli and is adapted from Garlic Paneer by Swasthi of Swasthi's Recipes. I loved the garlic and chilli flavours which make this dish a perfect starter. While you can garnish the dish with celery, or coriander leaves, I have chosen to garnish it with spring onion greens.

For less spice level, you can de-seed the dry red chillies before grinding them.

  • Paneer, 200 gms
  • Chinese Garlic, 5 pods
  • Roasted Byadgi Red Chillies, 5
  • Salt, to taste
  • Sugar, 1 tsp
  • Vinegar, 1 tsp
  • Oil, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Medium-sized Onion, finely chopped, 1  
  • Spring Onion Greens, finely chopped, for garnishing

Cut the paneer into cubes and keep aside
In a small mixer jar, grind together garlic, red chillies, salt, sugar, and vinegar, adding 2 tbsp of water, to form a coarse paste, and keep aside
Heat oil in a thick bottomed pan and when it gets hot, add the cumin seeds and when they sizzle add the finely chopped onion and saute till it turns light brown
Now to this add the ground paste, mix well and saute till the oil separates and the mixture gives off a nice fragrance
Next add the paneer cubes and toss gently taking care that they don't crumble till they are well-coated with the mixture
Saute the paneer for 2-3 minutes
Finally, garnish with spring onions greens.

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