Doodhi Paneer Ka Salan



Ingredients

  • Bottle gourd/ doodhi 600 gms.
  • Paneer / cottage cheese 200 gms.
  • Red capsicum 1 no.
  • Yellow capsicum 1 no.
  • Green capsicum 1 no.
  • Oil for cooking
  • Cumin seeds ¼ tsp.
  • Mustard seeds ¼ tsp.
  • Fenugreek seeds ¼ tsp
  • Fennel seeds ¼ tsp.
  • Kalonji ¼ tsp.
  • Curry leaves 8 nos.
  • Ginger garlic paste 2 tsp.
  • Green chillies 4 nos.
  • Tamarind 50 gms.
  • Salt to taste
  • Dry coconut 10 gms
  • Sesame seeds 1 tsp.
  • Peanuts 1 tbsp.
  • Onion 1 no.
  • Coriander powder 1 tsp.
  • Cumin powder ½ tsp.
  • Red chilli powder ¼ tsp.
  • Garam masala powder ½ tsp.
  • Fresh coriander leaves few sprigs

Methods

  • Peel doodhi, remove the inner pulp and cut the doodhi into diamonds. Parboil in water, drain and refresh in cold water.
  • Cut paneer into diamonds.
  • Clean, wash and cut capsicums into diamonds.
  • Dry roast coconut, peanuts and sesame seeds. Grind to a fine paste.
  • Soak tamarind for 30 minutes in warm water, squeeze and strain the pulp.
  • Peel and slice the onions finely. Fry in oil to a golden brown colour. Remove on absorbent paper, keep aside.
  • Clean, remove stems and finely chop green chilies.
  • Clean wash and chop coriander leaves.
  • Stem, wash and pat dry curry leaves.
  • In a cooking vessel heat oil, add cumin, fenugreek, fennel, kalonji and mustard seeds, once they crackle add curry leaves, ginger and garlic paste. Stir-fry until devoid of raw flavour.
  • Add chopped green chilies and tamarind pulp. Stir-fry for 4-5 minutes. 
  • Add coriander, cumin, turmeric and red chili powders. Stir-fry for 3-4 minutes.
  • Add browned onions and salt, stir fry for 3-4 minutes.
  • Add the peanut paste and stir-fry until the oil separates.
  • Add the vegetables and gently toss. Finally add the paneer and toss.
  • Sprinkle garam masala and the chopped coriander leaves.
  • Stir and remove. Serve with Hyderabadi paratha.

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