“Paneer Chatpata”

“Paneer Chatpata” Recipe

Recipe Cuisine: Indian | Recipe Category: Lunch/Dinner
Prep Time: 40 mins    | Cook time: 40 mins     | Serves: 2-3

Today I tried Something new with paneer, other than all the existing variety of paneer recipes..all they says to add onion..then..ginger garlic paste..then tomato paste along with dry masala powder.so old..no taste :-)
This is from one of the street food recipe, i enjoyed during my holiday time. I saw making him by very different way and then decided to try it at my home. After few trials..great success..taste is best

 Whenever you try..plz let me know

Ingredients:

250 gm fresh paneer (from market or homemade) Recipe below

2 onions (finely chopped)

1 teaspoon cumin seeds

1/2 teaspoon ginger garlic red chili paste

1/2 Cinnamon stick & 1 green cardamom (fine paste, use lil water)
 

1teaspoon butter

1 cup milk and cream (optional for paneer chatpata)
Salt as per your taste

Water as required

Ingredients to make boiled tomato masala:

1 green chili

2 onion

2 cups water

1/2 teaspoon vinegar

4 tomatoes

¼ teaspoon ginger paste

½ teaspoon garlic

Salt as required

1 teaspoon refine oil

Dry masala Ingredients:

1/4 teaspoon yellow food color

½ teaspoon red chili powder(optional)

½ teaspoon chaat masala powder

½ teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon coriander powder

                            

Kitchen utensils required:

• 2 non-stick pan

• 2 Spatula
• 15 bowls
• 1 Mixer-grinder
• 1 Chopper  

• 1 Water jug

                                              

                                   Step by step procedure:

To make paneer at home:

 Step-1 Take deep fry pan. Heat deep fry pan and add milk. Let it boil on high flame, when milk is boiled then switch the flame to low. Now add lemon juice into milk very slowly and stir it continuously until whey water fully separates. Here you will get curdle milk.

Step-2 Take muslin cloth or dupatta and pour curdle milk into it and wash it with cold water to get soft paneer for making paneer Recipes. Now hang it for 30 minutes so that excess water is removed.

Step-3 Now take out paneer in a bowl and keep it in a freeze for at least 1 hour so that it is completely set to cut into pieces.

 To make gravy

Step-1 Prepare boiled tomato puree.

Heat nonstick deep fry pan, add 2 cups of water. Now add all the boiled tomato masala ingredients listed above. Add refine when it is completely boiled. Now switch off the flame and let it cool down. Now make fine paste of it in a mixer grinder.  

Step-2 Heat a deep fry pan. Add butter, cumin seeds. Now add finely chopped onion and fry it.

Step-3 Add ginger garlic red chili paste in it and fry it for 1 minute.

Step-4 Use grinder to make fine watery paste(first grind them as dry then add water and grind again) of cinnamon stick and green cardamom. Transfer the paste into the pan, fry it for one min.

Step-5 Now add boiled tomato puree prepared in step-1. Add it according to quantity of gravy you want to prepare. May be 1 cup or 1 ½ cup. Now add all the dry masala powders listed above. Cover the pan with lid and cook it for 4-5 minutes at low flame until oil comes on top of masala’s.

Step-6 When masala is cooked well then at low flame add ¼ cup water into the pan and cook it on high flame for 2 mins. Now add milk and cream (optional, slowly with continuous stir, on low flame) and let it boil once. When it is cooked then add salt and let it cook for 2 minutes on medium flame.

Step-7 Add paneer and let it cook for 2 minutes on high flame. Finally at the end add ¼ teaspoon garam masala powder, red chili powder (optional).

When done, garnish it with coriander leave and grated paneer.

Enjoy it with paratha or naan or with pulav.

                               

Tips:

• Add very less amount of water for making thick gravy.
• Cook masala very well.
• Always add milk and cream on low flame and slowly with continuous stir otherwise milk will curdle.  

     

         "Do you have any questions?"

    Please leave a comment below with any questions. Thank you!