Paneer-Do-Pyaaza /
Cottage Cheese in Dual Onion Gravy (EB0002)
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recipe.
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ingredient,
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Ingredients:
300 grams or 0.66 lbs of Cottage Cheese/Paneer (cut into inch size cubes.)
20 Pearl Onions
1 Large Red onion (Finely chopped)
1 Tomato
4-5 tblsp. Tomato puree
1/2 cup Coconut milk
2 tsp garlic (paste or finely chopped)
2 tsp of ginger (paste or finely chopped)
2-4 green chilies
1 tsp cumin seeds (zeera)
1/4 tsp red chili powder
1 Dry kasoori methi
1/2 tsp Cumin powder
1/2 corriander powder
1/2 tsp curry powder
1/2 tbsp lemon juice
olive oil
Salt according to taste
1 cup of water
Method:
Peel off the skin from pearl onions and cut off their stems and roots. Boil them for about 7 minutes in some water and salt, to make them tender.
Shallow fry the cheese in a pan on low heat in some olive oil, until they turn light brown in color.
To make the gravy, take some olive oil in a deep pot and
heat it.
Add cumin seeds to the oil and let them fry until they change color to light
brown.
Add chopped red onion to this mixture and stir. When onion turns a little brown,
add ginger paste and chopped garlic and whole chilies.
Stir the mixture and add some cumin powder, red chili powder, curry powder and
coriander powder.
Heat some olive oil in a big pan and add cumin seeds and green red chilies.
Add Tomatoes, tomato puree and water to this paste and stir.
Put the boiled pearl onions in the gravy and then add the shallow fried cheese.
Add salt and some lemon juice for acidity as per your taste.
Finally, add some coconut milk to the gravy.
Add the boiled pearl onion (not the water) and the shallow
fried cottage cheese to the gravy. Mix gently without breaking the cheese. Turn
the heat to low, cover the pan and let the gravy simmer for about
10 minutes.
The dish should be ready to serve.
Preparation Time: 20-25 minutes.
Serving Size: Approx. 5 people