Today I am going to post a paneer recipe, I have named it as Jhatpat Paneer because once I was in a situation where I had no time and I had to prepare dinner for few guests. I peeked into my pantry and I had paneer then I came up with the idea of making this curry. I was able to whip this dish in no time. It came out really good and everyone loved it. So here is my recipe for Jhatpat Paneer.
Cooking Time: 30 minutes
- 1 cup paneer chopped into medium sized cubes
- 1 cup tomato puree
- 1 tbsp ginger garlic paste
- 1 big onion chopped
- 2-3 green chilies finely chopped (you can adjust it according to taste)
- 2 tbsp refined oil
- 1 tbsp butter
- 1 tsp cumin seeds (jeera)
- Salt to taste
- 1 tsp sugar
- 1 tsp turmeric powder (haldi)
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp coriander powder
- 1 tsp roasted cumin powder (optional)
- 1 tsp black pepper powder
- 2 tsp garam masala
- Milk for the gravy (approx 1 cup)
- 1 tsp kasuri methi (MDH,Everest any)
Get all the ingredients ready
Take a deep pan/kadhai,add oil and butter to it.
When oil is hot enough then add cumin seeds in it.
As cumin seeds starts turning brown add ginger garlic paste in it and saute it for about a minute.Keep the gas on medium heat.
Now add onions and green chillies and mix nicely.
Add salt and sugar and saute it for about a minute or two till the onion starts turning translucent.
As the onion starts turning translucent add tomato puree in it and stir nicely.
Now add turmeric powder,red chilli powder,coriander powder,roasted cumin powder,pepper powder and garam masala and stir in all the spices nicely.
Cover the kadhai/pan and cook on medium high heat till the gravy is roasted properly.Keep stirring in between so that it does not stick to the bottom of pan/kadhai. It takes around 10-12 minutes.
When the gravy starts leaving oil from sides then it means it is roasted properly.Now add milk in it.Adjust the quantity of milk according to consistency of your liking. (You can also add half milk and half water) but I have added only milk as it gives much richer taste.Mix it nicely after adding milk.Now add kasuri methi in the gravy and mix nicely.
Add paneer cubes and mix very gently so that paneer do not crumble. After adding paneer if you think that the gravy is too thick you can add some more milk.
For 1 cup tomato puree just roughly chop 2 medium sized tomatoes or 1 big tomato and blend it in a blender till it is smooth.Homemade tomato puree is ready in no time.
Please share your comments, feel free to post / email me your queries or if you need any additional details.