Paneer Lazzatdar: Serves 4
Ingredients:
Tomatoes: 3 kg
Paneer: 760 grams
Capsicum: 200 grams
Red Chili (whole): 15 grams
Green Chili (whole): 10 grams
Garlic: 25 grams
Crushed coriander: 10 grams
Ginger-garlic paste: 50 grams
Red chili powder: 10 grams
Garam Masala powder: 10 grams
White pepper - 5 grams
Kasoori methi: 15 grams
Cream: 50 ml
Shahizeera: 10 grams
Oil/ Ghee: 50 ml
Salt to taste
Tomatoes: 3 kg
Paneer: 760 grams
Capsicum: 200 grams
Red Chili (whole): 15 grams
Green Chili (whole): 10 grams
Garlic: 25 grams
Crushed coriander: 10 grams
Ginger-garlic paste: 50 grams
Red chili powder: 10 grams
Garam Masala powder: 10 grams
White pepper - 5 grams
Kasoori methi: 15 grams
Cream: 50 ml
Shahizeera: 10 grams
Oil/ Ghee: 50 ml
Salt to taste
Method:
Boil tomatoes and make a fine puree. Deseed capsicum and cut them into slices. Deep fry capsicum, red chili, green chili separately. Cut paneer into thick batons. Heat oil/ ghee. Add chopped garlic. Wait for it to turn brown. Now add shahizeera, ginger-garlic paste, capsicum, red chili, green chili and salt. Add tomato puree and bring to boil. Add paneer, stir carefully. Now add red chili powder, white pepper, garam masala, kasoori methi and cream. Mix well. Garnish with chopped coriander. Serve hot.
Boil tomatoes and make a fine puree. Deseed capsicum and cut them into slices. Deep fry capsicum, red chili, green chili separately. Cut paneer into thick batons. Heat oil/ ghee. Add chopped garlic. Wait for it to turn brown. Now add shahizeera, ginger-garlic paste, capsicum, red chili, green chili and salt. Add tomato puree and bring to boil. Add paneer, stir carefully. Now add red chili powder, white pepper, garam masala, kasoori methi and cream. Mix well. Garnish with chopped coriander. Serve hot.