Paneer Rahra

Paneer pictures never look good, and in addition, we are having very dark cloudy days....However,  this dish is delicious!!  Very easy and fast to make!

Paneer Rahra

420 grams Paneer        

1 tsp Turmeric powder       

1 tsp Kashmiri chili powder

1 tsp Coriander powder   

1 1/2 tsp Garam masala         

1 tsp Salt       

3 garlic cloves chopped          

1 tsp besan (chickpea flour Indian style)

3 tsp Kasoori methi          

1 cup plain yogurt

Cut the paneer in pieces 2*2 cm. Mix all the spices with the yogurt and besan. Incorporate the paneer, and marinate them for 3 hours 

Base

3 tbsp olive oil

2 onions chopped

3 garlic cloves chopped

1 piece of ginger 2.5 cm chopped 

1 green chilli chopped

1 tsp Turmeric powder       

1 tsp Kashmiri chili powder

1 cup tomatoes chopped

1 cup tomato  passata

Heat the olive oil, and sautee the onions with garlic and ginger until translucent. Add the chili and turmeric, along with the tomatoes. Simmer it for 5 minutes. Add the tomato sauce. Let it simmer for 2 minutes.

Take the marinated paneer, and cook them on a pan with some olive oil 2-3 minutes per side. Do not add the remaining marinated paste.

Take all the marinated paste, and add it to the onion-tomato base. Cook it for 5 minutes until it thickens. Add the cooked paneer. Correct it for salt and spiciness. Serve it with rice and naan. ENJOY!