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Paneer Gulshan

When people get used to their comfort zones it is very difficult for them to come out of it. This happened to my SIL’s family too. When her DH was diagnosed with Diabetes it was very difficult for them to switch from eating rice to wheat. They used to have rice for lunch and dinner and it proved to be difficult for her to prepare and serve rotis as per the Doc’s advice on a daily basis. Changing one’s lifestyle to which one got used to over the years is of course always difficult.
 
Paneer Gulshan-1

 

Apart from making rotis she was confronted with a real challenge to prepare different subzis Crying face. She consulted with me on the topic and managed well and also she had bought a cook book on that topic too. When I visited them recently she showed me the cook book and though many recipes were the usual ones some were new and quite unique too. As she got well versed with those recipes she lent me the book and this recipe is from that book which I had made many number of time on my children demand as they love it a lot.

 

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Paneer Gulshan

You’ll need:

Paneer 1 cup
Onion 3
Tomatoes 3
Capsicum 2
Ginger 1 inch piece
Garlic 8
Red Chilli powder 1 tsp
Coriander powder 1 tsp
Channa masala powder 1 tsp
Turmeric powder 1/4 tsp
Coriander leaves 5 tbsp
Kasuri Methi 1/2 tsp
Cumin seeds 1/2 tsp
Oil 3 tbsp
Salt to taste

 

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Method:

Cut the paneer slab and capsicum into long strips. I used home made paneer. Cut the onion and tomatoes into juliennes. Grind together ginger and garlic to a fine paste.

 

Heat oil in a kadai. Add cumin seeds and let it splutter. Add onion and sauté till it turns brown taking care not to burn them. Add the ginger garlic paste and the spice powders namely chilli powder, coriander powder, turmeric powder and channa masala powder one after the other and mix well.

 

Now add the tomatoes and capsicum and mix well till they are also coated with the spice powders. Add salt and sprinkle a handful of water on top and close with a lid to cook on medium flame till they all come together to a thick gravy and the raw smell disappears.

 

Add the paneer strips and coriander leaves and cook for 2 mins. Finally add the crushed kasuri methi and mix well. Cook for a minute and take off the stove.

 

Serve hot with any Indian bread of your choice.

 

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Notes:

You can also use readymade ginger garlic paste but the flavor did differ.

Avoid capsicum if you don’t like it but it lends an amazing flavor and taste to the whole dish.