Paneer ka salan
This gravy is variation of the authentic mirch ka salan. The mirchi is substituted with paneer. This curry is tangy and creamy because I have used coconut and tamarind in it. It is very flavorful and wholesome. Goes well with roti, naan and poori.
For this recipe you need the following Ingredients.
For the gravy to be ground into a smooth paste-
1 tbsp oil
1 onion chopped
8-10 cloves of garlic
1/2 piece ginger
3 tbsp freshly grated coconut
1 tbsp tamarind pulp
2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
Salt as per taste.
Heat oil in a Kadhai. Add the above ingredients sauté it for 10 minutes while stirring continuously .
Let it cool for a while and then grind into a smooth paste
For sesame and peanut powder
2 tbsp peanuts
2 tbsp sesame seeds
1 tbsp cumin powder
Combine all the ingredients and dry roast on a hot tawa for a minute while stirring continuously.
Keep aside to cool. Now blend in a mixture and keep aside.
You will need 200 grams of fresh paneer cubes.
Sauté the paneer in a tawa using very little oil and add little salt.
Wait till it turns brown. Then keep it aside.
How to proceed –
Heat the tawa, add the gravy, prepared sesame – coconut powder and 3 tbsp of water, mix well and cook it on a medium flame for 5 minutes stirring once in between till the oil separates.
Now add the sautéed paneer and simmer for 2 minutes till the gravy thickens.
Paneer ka Salan is ready . Garnish with fresh coconut, coriander and a dollop of ghee.
Relish it with parathas, rotis, naans , kulchas or biryani.
Guten appetite .