One of the Dhaba recipes or Rajdhani Train speciality. The combination of spices are from Northern India and give such appetizing aroma. Big chunks of paneer are the best way of relishing it with chapati or nan
Ingredients for dry roasting :
1 tablespoon of coriander seeds
1 tablespoon of cumin seeds
1 tablespoon of fennel
2 cardamom pods
Ingredients for the gravy:
1- ½ cup chopped celery or cabbage
2 finely chopped tomatoes
2 teaspoons of salt
1 teaspoon of dry mango powder (amchur)
1 tablespoon of ginger paste
2 tablespoons of unsalted butter
2 slit green chillies
1 chopped bell peppers
1 tablespoon of yogurt or coconut cream (optional)
2 cups of fried paneer
½ cup finely chopped cilantro
Process: On a non-stick pan dry roast all the spices till they turn brown and fragrant. Keep aside for cooling. Grind everything into a fine powder.
Heat 1 tbsp butter in a non-stick medium saucepan, cook the 1cup celery till golden brown. Add the tomatoes and salt. Cook till tomatoes get tender. Grind this mixture with the powdered mixture by adding 2-3 tablespoons of water.
Add another tbsp of butter in the same pot or pan. Add the remaining celery, bell pepper and green chillies. Add the paste and one cup of water. Cook till the mixture comes to a boil or till u see bubbles. Add the paneer cubes, cilantro, and yogurt or coconut cream. Cook for another one minute. Serve with chapatti.