Saturday, November 3, 2012

Chhana-Fulkopir Jhol (Paneer and Cauliflower Sabzi)


Paneer – 200 Gms, cut into cubes
Cauliflower (PhoolGobi/FulKopi), 1medium sized, cut into several pieces as shown below

Potato, 2 cut into 4 or 5 pieces each
1 medium sized tomato

2 tsp Ginger paste
1 tsp Cumin seeds
1 ½ tsp Turmeric powder
1 ½ tsp Cumin powder
1 tsp Coriander powder
1 tsp Red Chilli powder
½ tsp Garam Masala powder
Sugar 1 tsp
Salt to taste
Mustard oil for cooking (You can also choose cooking oil of you choice)
  • Boil water in a saucepan and add a spoonful of salt. Once the water starts boiling, add the paneer pieces and keep for 10 minutes. Drain out the water and keep the paneer aside.
  • Take Ginger paste, cumin powder, coriander powder, Red Chilli powder and turmeric powder in a small bowl and make a paste out of it by adding a little water.
  • Add oil in a Kadhai and add the paneer pieces once it is hot. Fry paneer till it turns slight brown in colour. Remove from the Kadhai. Fry the potatoes in similar fashion.
  • Pour some more oil and wait till it is hot. Throw in cumin seeds and let them splutter. Now, add the cauliflower pieces and fry it for a while.
  • Once the cauliflower turns golden in colour, add the potatoes and the spice paste (refer to step 2).
You can even add green chillies if you want it to be spicy.
  • Now add sugar and salt to it and also throw in chopped tomatoes.
  • Cook all the ingredients till the spices mix well with the vegetables and a nice aroma comes out.
  • Add some water for the gravy and allow the vegetables to cook for sometime (till the cauliflower and potatoes are done) on low flame.
  • Finally, add the paneer pieces and cook for 1 minute on high flame.
  • Sprinkle some garam masala powder and some ghee before removing from flame.
  • You can garnish it with coriander leaves if you want.
Garnish with coriander leaves if you want

Serve hot with rice or chapattis.

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