I had this paneer preparation at a friend's place. And upon asking her the recipe, she said, just marinate the paneer cubes in curd, mixed with ginger-garlic & all masalas...grill it for 5 minutes and the Paneer is ready! It sounded simply simple....
Well, kept the paneer back into the fridge, placed the curd in a cheese cloth (I use a big, clean piece of Dhoti as a Cheese Cloth ;) ) and hung it overnight.
[As you realise, the paneer had to be postponed to the next day and for that night's dinner had to fry some sausages !]
Next evening resumed the process and thereafter it was quite simple indeed!
* Paneer - 300 gm
* Hung Curd - around 500 gm (made from Curd made out of 1.5 litres milk approx)
* Capsicum diced - 1 big or 1 & 1/2 small
* Tomatoes diced - 1 big
* Onions - Diced - 2
* Green Chilli - 3-4 slit longitudinally
* Ginger - 1 tbsp
* Garlic - 1 tbsp
* Haldi/Turmeric - 1 tsp
* Dhania / Coriander powder - 1 tsp
* Jeera / Cumin powder - 1 tsp
* Red Chilli pwder- 1 tsp
* Kashmiri Chilli pwder - 1 tsp
* Black pepper pwder - 1/2 tsp
* Kasuri Methi - 1 tsp (soaked in warm water)
* Sugar - to taste
* Salt - to taste
1. Prepare the hung curd by folding curd in a cheese cloth or thin muslin cloth and hanging it for 4-5 hrs for the water / whey to drip out. I placed the cheese cloth with curd folded in it on my bigh plastic strainer and placed the strainer on a tall steel container.
4. If you have a Tandoor Oven or an OTG, use either of these, for best results. I used my Microwave Oven with Grilling mode, as my OTG is out of order and I dont have the other one. (I'm seriously planning to buy the Tandoor Oven)
Serve HOT with Parathas or Naan. We had them with Phulkas.