A dish prepared with Indian Cottage Cheese and Cauliflower florets marinated in Indian spices.
This vegetable dish is prepared with fried Paneer and Cauliflower florets marinated in tandoori masala and other spices .
Indian Paneer on its own has a very mild flavour but the aromatic spicy masalas kind of makes up for taste and contributes to the flavour. Overall, its a very spicy dish and if you are not a lover of spicy food, you can skip the green chilies and the red chilly powder. No water is used in this dish as the vegetables are steam-cooked over low flame, but if you need you may sprinkle some water over the vegetables and continue cooking.
Serves : 5-6
3 cups Gobi (cauliflower)
2 cups cubed Indian paneer (cottage cheese)
1 cup yellow, green & red bell pepper (optional)
2 large chopped onions (square cuts)
2 medium-sized chopped tomatoes
2 green chilies chopped (optional)
1 ½ tsp ginger-garlic paste
½ tsp red chilly powder (optional)
1 tsp turmeric powder
½ tsp cumin seeds
½ tsp kalonji (nigella seeds)
½ tsp kasoori methi (dry fenugreek leaves)
½ tsp mustard seeds
½ tsp fennel seeds
6-7 tbsp vegetable oil
salt to taste
chopped coriander for garnish
For the Masala combine together:
1 ½ tbsp coriander powder
1 tbsp amchur powder (mango powder)
1 tsp cumin powder
½ tsp garam masala
2 tbsp tandoori masala
Separately marinate the paneer and the cauliflower for an hour with 2 tbsp & 3 tbsp of the above masala respectively. Keep the remaining masala aside.
Take 2 tbsp of oil in a small pan and lightly fry the paneer over a low flame for about 10 minutes, careful not to crumble the paneer. Set aside.
Heat the remainder of the oil over medium flame in a karahi (wide deep set pan). Add the cumin seeds, kalonji seeds, mustard seeds, fennel seeds and the kasoori methi and fry for about 5 seconds.
Add half of the chopped onions into the pan and fry till translucent. Now put in the chopped tomatoes and fry.
When the tomatoes are almost soft and done, add the ginger-garlic paste and fry.
Now add the remainder of the masala along with the red chilly powder, turmeric powder and salt . Lower the flame at this point and stir.
Drop in the cauliflowers into the pan and mix until its coated well with the masala mixture. Add the remaining onions and the green chilies and mix them well with the cauliflower masala.
Cover the pan with the lid and cook the cauliflowers over a low flame till they are almost done.
Now transfer the fried paneer along with the bell peppers and slowly mix them with the cauliflower. Cover and cook again for about 5-7 minutes and your Gobi Paneer malsala is ready to eat!
Garnish with chopped coriander leaves and serve hot with chappatis or rotis.