Paneer Rahra

This week we are celebrating Ganesh Chaturthi. Every year we celebrate the birth of Lord Ganesha by eating Indian food. Also, is the opportunity to try new dishes. This paneer rahra is delicious, and even though I use the same spices as in many other paneer dishes, the result was totally different and delicious.

450 grams Paneer  diced in cubes                    

1 tsp Turmeric powder 

2 tbsp olive oil      

1 tsp Coriander powder 

1 tsp red chili powder kashmiri     

2 tsp Garam masala           

1 tsp Salt                                        

1 tbsp Roasted besan             

1 tbsp Kasoori methi            

3/4 cup Plain yogurt                            

In a bowl mix oil, turmeric powder, cashmiri chili, coriander powder, garam masala, salt, roasted besan, kasoori methi, and yogurt.  Mix it well and add the paneer. Let it marinate for 2 hours.

Masala

5 medium tomato blended

3 medium onions chopped

1 piece of Ginger (2.5 cm) grated

3 garlic cloves  grated  

2 tsp Turmeric powder        

2 tsp  red chili powder kashmiri     

2 tsp garam masala

120 grams grated paneer

Oil

1 tsp Salt

In a pan add oil and heat it at medium temperature, add onions and cook until they are translucent. Add ginger and garlic, and simmer it for 2 minutes. Add turmeric, chili powder, garam masala, salt, and simmer it for few seconds. Add the blended tomatoes. Simmer it for 10 minutes. Set aside.

Place the paneer on a tray where you can cook/bbq them on a direct flame. Keep the marinated sauce

Place the marinated sauce in the masala. Mix it well, and cook them together for about 15 minutes.

Place the roasted paneer in the masala, and let it simmer at low temperature for 5 minutes. Serve it warm and ENJOY!