Paneer Panchphoran is a simple recipe with offcourse some great taste. You would love this recipe for it has the ingredients found in most of the indian households. Infact for me it was an accidental recipe as instead of cumin seeds I added panchphoran, which is a mix of five seeds and continued with the recipe which was on my mind. But what came out was much appreciated and that's how I discovered another interesting recipe in Paneer Panchphoran.
Now my son has immense affinity towards Paneer and that offcourse makes me experiment a lot with this basic ingredient. Also when I cook paneer, i dont fry it instead keep it in lukewarm water to make it softer and avoid over cooking it too. All this keep the paneer soft and succulent. So lets go to the recipe of Paneer Panchphoran before I can go an experiment more.
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- Paneer : 200gms
- Panchphoran
- Mustard seeds: 1/4 tsp
- Fennel seeds: 1/4 tsp
- Onion seeds: 1/4 tsp
- Cumin seeds: 1/4 tsp
- Fenugreek seeds: 1/4 tsp
- Tomato: 1 cup chopped
- Capsicum: 2 tbsp chopped
- Onion: 1 chopped
- Capsicum: 1/2 cup chopped
- Ginger Garlic paste: 1 tbsp
- Sugar: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Salt: as per taste
- Cumin powder: 1 tsp
- Garam masala: 1/2 tsp
- Red chilli powder: 1/4 tsp
- Lemon juice: 1 tbsp
- Oil: 1 tbsp
- Heat oil and add all the panchphoran masalas.
- Now add ginger - garlic paste and saute for minute and then add onions and saute for 2 mins.
- Add capsicum and cook for another minute but keep it crunchy.
- Now add chopped tomatoes and cook with little sugar and and salt.
- Add some cumin powder, turmeric powder and red chilli and cook till tomatoes are soft.
- Add paneer cubes and cook with little cover for 5 mins.
- Now add garam masala and lemon juice and serve hot with chapati and dal.