Paneer do Pyaza
Hello all ! I know I know, whenever I write something here other than recipes, I will have some happy news to share with you all! It is no different this time too. Many of you might already know that I am a food columnist for Malayali Magazine, the first North American life style print magazine catering to the needs of the American Malayali. And those who check my Facebook page might have seen it too !
The happy news is that I was the cover model of its July issue. I received the printed copy a few days back and what a moment that was ! I was on cloud nine, Akhil had to gently bring me down, handing me our crying Aarav :). I can’t be more happier and it is my passion for blogging that gave me this opportunity to be part of this magazine. When I started this blog 3 years ago, I was just another home-maker like many, but 3 yrs down the lane, when I look back I am proud to say that my hard work and passion didn’t go unnoticed and I am pleasantly surprised on what I have achieved through my blog. The most precious of it, being the amazing relationship I share with my readers. Special thanks to all my readers who comment, mail and give me feedback on the dishes they try, which is my greatest inspiration to go on despite the busy schedule with my toddler.
And in case somebody is interested, here is the link to the Magazine’s website and E-magazines of april – june edition. You can subscribe it, if you wish. Currently there is an Onam offer where the subscription is free and you only have to pay for postage, that is 25 $ for a year. So please make use of this opportunity and support us!
Eid Mubarak to all my readers!!!!
Paneer do Pyaaza Recipe
Ingredients (Serves 4)
Recipe Source – Vahrehvah.com
1. Paneer – 250 gm
2. Oil – 2 tbsp
3. Shahi jeera – 1 pinch
Cumin seeds – 1 pinch
4. Onion – 1.5 – 2 cups, finely chopped
Turmeric powder – 2 pinches
5. Ginger-garlic paste – 1.5 tsp
Green chilies – 2, diagonally sliced
6. Chilly powder – 3/4 tsp
Coriander powder – 1 tbsp
7. Tomato – 1 small, cubed
Bell pepper – 1/4 cup, cubed
8. Hot water – 3/4 cup
9. Onion – 1/2 cup, cut into large cubes
Kasoori methi – 1 tsp
10. Roasted cashews – 8 – 10, coarsely ground in a mortar and pestle/mixie or coffee grinder
11. Fresh cream / half and half or whole milk – 3 tbsp (optional)
12. Cilantro – To garnish
1. Grind tomato and bell pepper to a paste. Set aside.
2. Heat oil in a heavy-bottomed pan at medium heat. Splutter shahi jeera and cumin seeds. Next add finely chopped onion and turmeric powder. Saute for 5 – 6 minutes. Add ginger-garlic paste, sliced green chilies and cook for 1 minute. Bring down the heat. Add chilly powder and coriander powder. Saute until raw smell leaves. Add ground tomato and bell pepper. Cook for 4 – 5 minutes until oil separates. Add 3/4 cup hot water. Bring to a boil. Add large onion cubes and kasoori methi. Cook for 2 minutes. Add paneer pieces, powdered cashews and mix well. Cook for a few minutes. Add fresh cream and mix well. Garnish with cilantro. Serve with chapathis/ pulav etc.
Here are my recipes (Varutharacha chicken curry with kozhukkatta ularthiyathu) published in July edition..