I tried to come up with something really witty and smart for this post today. I wanted to break into poetry, use some heavy metaphors and jargons to sound really intelligent. But Wednesday had been woeful, and by the time I dragged myself home, I knew there was nothing good that will come out of my head. But despite the lethargy, I remembered that there was some paneer at home and a bag of my frozen masala which I could combine and make the doleful Wednesday a little bit brilliant.
So this Jhatpat paneer masala happened. It took less than 30 minutes to put together and tasted like a dream. I looked at the pan of Paneer sitting so prettily after it was made and thought this is it, as long as I have a decent meal at the end of a long day this too shall pass.
Don’t you agree?
Recipe – Cooking time 30 minutes, serves 4
For the sauce:
3 large Onions roughly chopped
2 large Tomatoes roughly chopped
2 Bay leaves
1 tsp Vegetable Oil
Heat 1 Tsp Oil in a pan and add the Bay leaves. Add the roughly chopped Onions and cook until caramelized and translucent. Add the Tomatoes and cook till mushy.
Cool and grind to a puree.
You can increase the quantity of Onions and Tomatoes, puree and freeze this sauce in zip lock bags. I usually have 2 – 3 bags in the freezer for emergencies.
For the Paneer Masala
1 1/2 tsp Ginger Garlic paste
250 Gms Paneer cut into cubes
1 tablespoon crushed flaked Almonds and a few flaked Almonds for garnishing
1 tsp Cumin seeds
1 tsp Turmeric powder
1 tsp Cumin powder
1 ½ tsp Red chili powder
Salt to taste
1 tsp Vegetable Oil
Freshly chopped Coriander
Heat Oil in a pan and add Cumin seeds and Cardamoms.
Add the Ginger Garlic paste and gently add the puree on a low flame being careful as the masala will splatter.
Add the Turmeric powder, Red chili powder, Salt & Cumin powder and mix well till the raw smell of the masalas evaporate.
Add the crushed Almond and mix well.
Add the Paneer, cover and cook for 5 minutes till the paneer is coated with the masala.
Add ½ cup of water if needed and let it come to a boil. Turn off the heat and garnish with freshly chopped Coriander and flaked Almonds.