Cottage cheese with onions (Paneer Do Pyaza) recipe
ingredients
900 g (2 lb) Cottage cheese (paneer), cut into 1/2 inch cubes
300 g (11 oz) Button onions
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 Green cardamom (choti elaichi)
1/2 tsp Cumin (jeera) seeds
1 1/2 tsp (3 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
120 g (4 oz) Capsicum (Shimla mircti), cut into squares
150 g (5 oz) Tomatoes, cut into 1/2 inch cubes
3 tsp (6 g) Garam masala
Salt to taste
3 tsp (6 g) Green coriander (hara dhaniya), chopped
2 tsp (10 ml) Lemon (nimbu) juice
300 g (11 oz) Button onions
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 Green cardamom (choti elaichi)
1/2 tsp Cumin (jeera) seeds
1 1/2 tsp (3 g) Turmeric (haldi) powder
1 tsp (2 g) Red chilli powder
120 g (4 oz) Capsicum (Shimla mircti), cut into squares
150 g (5 oz) Tomatoes, cut into 1/2 inch cubes
3 tsp (6 g) Garam masala
Salt to taste
3 tsp (6 g) Green coriander (hara dhaniya), chopped
2 tsp (10 ml) Lemon (nimbu) juice
method
1. Heat the oil in a pan; add green cardamom and cumin seeds; saute on medium heat until they begin to crackle. Add turmeric powder and red chilli powder; saute for 30 seconds more.
2. Add the capsicum, button onions, and tomatoes; stir-fry for another 30 seconds on high heat. Now add the cottage cheese, garam masala, and salt. Mix for 30 seconds. Cook covered for 6 minutes.
3. Serve hot garnished with green coriander and sprinkled with lemon juice.
2. Add the capsicum, button onions, and tomatoes; stir-fry for another 30 seconds on high heat. Now add the cottage cheese, garam masala, and salt. Mix for 30 seconds. Cook covered for 6 minutes.
3. Serve hot garnished with green coriander and sprinkled with lemon juice.
serving amount
serves: 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
