Thursday, Dec 20 2007

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Subzi Paneer Aalu In Mustard Masala

Ingredients

Paneer - 400 gm.
Potato - 2 medium (cut into 1 inch cubes)
Oil - 1 cup
Jeera - 1/2 tsp
Dried Red chilly - 1
Mustard seeds - 1 tsp.
Ginger Garlic paste - 1 tbsp
Mustard paste - 2 tbsp

Powdered masala:
Haldi powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala powder - 1 tsp

Dhania patta - a bunch (finely chopped)
Tomato - 1 medium (chopped or pureed)
Desi ghee - 1 tsp
Malai (fresh cream) - 1 tbsp.
Salt - to taste
Water (boiling) - half liter.

Method:

1. Heat enough oil for deep-frying of potaoes in a karaahi/thick frying pan. When the oil is hot, put the potato in it and deep fry it for 5 minutes or till potato starts turning red. Put off the flame. Drain the oil from potato and place the potato in a vessel.
2. In heated oil, now put the paneer cubes and fry for 1minute. Take out the paneer in a vessel and put off the flame.
3. Drain excess oil from the karaahi so that only 4 tbsp now remains in it. Reheat the oil, and put Jeera ,Tejpatta, dried red chilly and garam masala.
4. When the jeera begins to splutter, add tomato, ginger garlic paste, mustard paste, tomato and all the powdered masalas and saute for 3 minutes. Add the fried potatoes, salt and saute everything for 2 minutes.
5. Put desi ghee and boiled water to the subzi. Pressure-cook the subzi on high for 2 minutes and then medium for 3 minutes. Open the pressure cooker when it is self cooled. Add the paneer cubes, malaai and stir.
6. Garnish with some dhania patta. Serve warm with rice or garma garam pooris.

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