For the second day, here is an easy breezy dish made of paneer flavoured with curry leaves. The spice paste is the most important element which adds to the flavour in an otherwise bland paneer. Most of the people love paneer because we don’t cook it regularly. But ask someone who eats it daily, they always tend to say that they hate paneer. But fortunately I still love my paneer and I think it is because of the fact that I introduce different flavours daily so that it becomes an interesting dish, not the regular boring food.
Paneer tends to go hard when you over cook it. So make sure that you add the spice paste as soon it starts browning in the sides. If you wait for a beautiful brown on the sides, it will be so hard to eat. I have stopped using pan for my paneer preparations and have been using a tawa instead. It is easier to manage, atleast for me. This is one filling meal. Do try and share your feedback.
For The Spice Paste:
Curry Leaves – a handful
Coriander Leaves – 2 tbs
Mint Leaves – 1 tbs
Green Chilly – 2-3
Garlic – 2-3 cloves
Ginger – a small piece
Paneer – 200 gm
Ghee – 1 tbs
Himalayan Pink Salt – To Taste
Lemon – 1
In a mixer jar take all the spice paste ingredients and grind to a coarse mixture without adding water.
In a pan heat ghee and add cubed paneer and saute until the sides start browning.
Add in the curry leaves paste and mix it until all the cubes are coated with the paste.
Add salt to taste and cook for a minute or two.
Remove from stove, drizzle lemon juice on top and serve it immediately.
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