An unplanned dish born out of laziness and leftovers.....a dish representing 'less is more'.
Suddenly remembered that paneer had to be cooked for dinner after cooking lunch items while packing up the leftover chopped items like onion and tomato.
Was tired and lazy and was looking for shortcuts.
Used up the chopped onion & chopped tomatoes (1/2 each of medium sized onion and tomato).
Took note of the thick malai (milk cream) on the surface of the boiled and cooled milk , staring at me from the countertop :D 😋😉😉.
Ginger- Garlic paste is omnipresent in my fridge.
So here goes the simple malai paneer ....
Ingredients:
*Paneer 200 gms cut into small cubes
* chopped onion - 1/2 medium sized onion
*chopped tomato - 1/2 medium sized tomato
*ginger garlic paste - 1 tsp
*green chili - chopped
*Pepper - 1 tsp
*Kashmiri Mirch powder- 1/2 tsp
*malai or fresh milk cream... 1 litre boiled milk yielded 1/2 bowl (150ml bowl) of malai (dudher shawr)
* kasuri Methi- 1 tbsp crushed
* oil (used rice bran) - 1 tbsp
Procedure:
1. Paneer to be cubed into size of choice. Mine were <1 cm cubes.
2. In a kadhai, heat oil. Add the chopped onion, ginger garlic paste, chopped tomato, chopped green chili. Fry on high heat till browned.
3. While frying above, add pepper powder, salt, Kashmiri red chili powder.
4. Once the onion- tomato etc+ spice mix are well fried , pour the malai....keep stirring on medium to high heat to prevent burning. Add 1/2 bowl of warm water.
5.Once the slurry starts bubbling, add the cubed paneer. Gently stir around in the gravy to coat the masala well. Cover and bring to a boil on low to medium heat.
6.Check the salt, sweetness and spice level. Adjust according to taste.
7. As a final garnish, crush kasuri Methi (dried Fenugreek leaves) between your palms and sprinkle on the bubbling paneer gravy. Swirl around to mix.
Serve with Roti, Paratha, Jeera Rice. We had it with plain steamed rice.