Laal Paneer

This was one of those special evenings when I cooked a Vegetarian Dish! I made "Palak Paneer" last year in September but that was made using Shan Masala Mix so not really consider as pure cooking!

I saw this recipe some days back on Sikandalous Cooking and the moment I saw that vibrant Fiery red colour of the gravy I fell in love and was determined to give it a shot!

So glad it came out so delicious and even without Curd or Tomatoes which acts as a curry's binding agent it came out pretty thick and fine! Yes it was Fiery both in terms of the colour and the flavour but had a refreshing taste!

The original recipe is that of Priya Balchand and she named it as "Hot Paneer in spicy red chilli paste!!" but I thought of giving it a unique name than just a generic name! and my selection was an obvious choice! Laal Paneer inspired by the Fiery Rajasthani Dish named Laal Maans which is one of my favourite Mutton Dishes! have wonderful memories of enjoying the most delicious Laal Maans during our December 2009 Bulls on Parade Boomerangs Bike Ride to Bikaner; more details about that ride here - http://cheguevaraontheroad.blogspot.com/2009/12/bop-bikaner-boomerangs.html

Enough of stories and history...straight to the recipe now....

Ingredients: 

Paneer - 400 grams
Mustard Seeds -  3 tsp
Urad Dal (white) -  4 tsp
Curry Leaves - 4 sprigs
Onion (finely chopped) - 1 medium
Coconut Milk - 2 cups
Cumin Powder - 2 tsp
Salt to taste
Red Chili Paste (Recipe given below)
Oil - 2 tbsp
Salt as per Taste

For Red Chili Paste:
Kashmiri Whole Red Chilies - 10 (deseeded)
Chopped Garlic -  2 tbsp
Water - 1/2 cup
Oil -  1 tbsp
Salt as per taste

Method:

1. Prepare the Red Chili paste first –
      * Boil some water and soak the de-seeded whole red chilies in it for 10-15 minutes.
      * Blend it into a paste.
      * Now heat oil in a small Tadka pan & add the chopped garlic and saute till it gets brown.
      * Now add the red chili paste and ½ cup of water. Mix well and bhunno until oil separates. Keep this              aside.

2. Take a kadhai and heat the oil; add the mustard seeds, let it crackle, add curry leaves and stir for a minute.

3. Add the urad dal and stir until the dal gets that light golden tinge and the wonderful aroma!.

4. Now the finely chopped onion goes in with the salt; stir till the onion is translucent.

5. Add the red chili paste, mix well and bhunno for 3-4 minutes till the oil separates and the colour gets even further brilliant!

6. Add the coconut milk and mix well. Bring it to a boil and simmer for 4-5 minutes or until the gravy is of the desired consistency.

7. In goes the cumin powder now, mix well and add the Paneer cubes and cook on medium flame for 3-4 minutes.

8. Adjust the seasoning and serve hot with hot tawa rotis and steamed plain rice.

9. Thank me Later

So till the time we meet again...

Cheers to life...

Till then ride safe and have safe sex...

Hasta la Victoria Siempre...

Jai BoP!