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Doodhi Paneer ka Salan
A complete vegetarian delight
A complete vegetarian delight
Ingredients
Bottle gourd/ doodhi 600 gms
Paneer / cottage cheese 200 gms
Red capsicum 1
Yellow capsicum 1 Green capsicum 1
Oil for cooking
Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ¼ tsp Kalonji ¼ tsp
Curry leaves 8 nos
Ginger garlic paste 2 tsp. Green chillies 4 nos Tamarind 50 gms
Salt to taste
Dry coconut 10 gms
Sesame seeds 1 tsp Peanuts 1 tbsp Onion 1
Coriander powder 1 tsp Cumin powder ½ tsp
Red chilli powder ¼ tsp
Garam masala powder ½ tsp
Fresh coriander leaves few sprigs Procedure 1. Peel doodhi, remove the inner pulp and cut the doodhi into diamonds. Parboil in water, drain and refresh in cold water.
2.Cut paneer into diamonds.
3.Clean, wash and cut capsicums into diamonds.
4.Dry roast coconut, peanuts and sesame seeds. Grind to a fine paste.
5.Soak tamarind for 30 minutes in warm water, squeeze and strain the pulp.
6.Peel and slice the onions finely. Fry in oil to a golden brown colour. Remove on absorbent paper, keep aside.
7.Clean, remove stems and finely chop green chilies.
8.Clean wash and chop coriander leaves.
9.Stem, wash and pat dry curry leaves.
10.In a cooking vessel heat oil, add cumin, fenugreek, fennel, kalonji and mustard seeds, once they crackle add curry leaves, ginger and garlic paste. Stir-fry until devoid of raw flavour.
11.Add chopped green chilies and tamarind pulp. Stir-fry for 4-5 minutes.
12.Add coriander, cumin, turmeric and red chili powders. Stir-fry for 3-4 minutes.
13.Add browned onions and salt, stir fry for 3-4 minutes.
14.Add the peanut paste and stir-fry until the oil separates.
15.Add the vegetables and gently toss. Finally add the paneer and toss.
16.Sprinkle garam masala and the chopped coriander leaves.
17.Stir and remove. Serve with Hyderabadi paratha. Bureau Report
Bottle gourd/ doodhi 600 gms
Paneer / cottage cheese 200 gms
Red capsicum 1
Yellow capsicum 1 Green capsicum 1
Oil for cooking
Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ¼ tsp Kalonji ¼ tsp
Curry leaves 8 nos
Ginger garlic paste 2 tsp. Green chillies 4 nos Tamarind 50 gms
Salt to taste
Dry coconut 10 gms
Sesame seeds 1 tsp Peanuts 1 tbsp Onion 1
Coriander powder 1 tsp Cumin powder ½ tsp
Red chilli powder ¼ tsp
Garam masala powder ½ tsp
Fresh coriander leaves few sprigs Procedure 1. Peel doodhi, remove the inner pulp and cut the doodhi into diamonds. Parboil in water, drain and refresh in cold water.
2.Cut paneer into diamonds.
3.Clean, wash and cut capsicums into diamonds.
4.Dry roast coconut, peanuts and sesame seeds. Grind to a fine paste.
5.Soak tamarind for 30 minutes in warm water, squeeze and strain the pulp.
6.Peel and slice the onions finely. Fry in oil to a golden brown colour. Remove on absorbent paper, keep aside.
7.Clean, remove stems and finely chop green chilies.
8.Clean wash and chop coriander leaves.
9.Stem, wash and pat dry curry leaves.
10.In a cooking vessel heat oil, add cumin, fenugreek, fennel, kalonji and mustard seeds, once they crackle add curry leaves, ginger and garlic paste. Stir-fry until devoid of raw flavour.
11.Add chopped green chilies and tamarind pulp. Stir-fry for 4-5 minutes.
12.Add coriander, cumin, turmeric and red chili powders. Stir-fry for 3-4 minutes.
13.Add browned onions and salt, stir fry for 3-4 minutes.
14.Add the peanut paste and stir-fry until the oil separates.
15.Add the vegetables and gently toss. Finally add the paneer and toss.
16.Sprinkle garam masala and the chopped coriander leaves.
17.Stir and remove. Serve with Hyderabadi paratha. Bureau Report