Roasted Jeera Paneer

Roasted Jeera Paneer

Jeera.
One of the understated spices of Indian food.Whereas we have mentioned ample use of Lal Mirch, Turmeric and Dhaniya Powder in one recipe or the other, Jeera, most of the times left out.In North Indian dishes Dhania plays a very important role in the kitchen, but in the East, Jeera is predominant.Cumin seeds are used in day to day recipes all the time.

This recipe is dedicated to the Jeera lover!

And again theres a secret inspiration behind it.When Bengalis prepare Tomato/Aam shotto chutney, in the end a little amount of smoked panch phoron power is sprinkled along with a squeeze of salt.This recipe uses jeera powder and a little amount of garam masala powder, which is roasted/smoked and added at the end thereby leaving the everlasting aroma of cumin seeds.Which is why I said earlier, this is one recipe which is dedicated to the Jeera Lover.

Serves - 2

Preparation Time: 20 mins
Cooking Time: 45-50 mins.

Ingredients:

• Paneer - 100 gms.Cut into rectangular pieces such that the length is almost twice the width.
• Onion Paste - 1 Medium Sized(50 gms)
• Onion Rings - 1 Medium Sized.Cut into rings.
• Garlic - 5 cloves.Crushed.
• Tomato - 1 Medium sized(50 gms)
• vegetable Oil - 2 tbsp for frying the paneer.1 tb sp for the curry.
• Whisked Yoghurt - 50-60 gms.
• Sugar - 1 tsp.
• Salt - To taste

Powdered Spices:

• Turmeric Powder:1 tsp.
• Kashmiri Red Chilli Powder: 1.5 tsp.
• Garam Masala: 1 tsp

Whole Spices:

• Cumin Seeds:1.5 tsp.
• Green Cardamon: 2 nos.

Preparation(20 mins):

• Smoke the cumin seeds and green cardamon under slow fire for 5-6 minutes.Keep stirring the spices from time to time. An intense aroma,predominantly of the Cumin seeds will evolve. Ground the smoked spices and keep aside.

• Heat some oil(2 tb sp) in a pan.When the oil gets hot add the paneer pieces.Sprinkle some salt over the paneer and stir for 3-4 mins.The paneer will get caramelized. Once done, remove the paneer from the pan and drain the excess oil in a tissue.

Cooking(30 mins)

• Heat 1 tb sp of oil in a pan.
• Once the oil gets hot add the crushed garlic.
• When the smell of garlic envolves, add the onion paste. The onion paste will add some moisture to the mixture and a little sputtering will occur.Increase the heat to high and wait for the moisture to evaporate.This should take 5-6 mins.
• Add the sugar at this point.
• Then add the tomato paste and follow it up with Turmeric Powder and Kashmiri Red Chilli Powder.
• Under continued high heat, add 50 ml of water and continue stirring till the mixture becomes homogenous and oil separates and the mixture turns dark brown.
• Turn the heat to low and add 100 ml of warm water and mix the fried paneer pieces.
• Then mix the onion rings,yoghurt, garam masala powder and roasted cumin-cardamon powder - all at the same time.
• Put a lid on the pan and let it cook for 15 mins.
• The paneer gravy will turn dense and thick.

Serve with Roti/Parantha.