PREPARATION

1. In a bowl, add 150 milliliters vinegar, 30 grams beetroot, 80 grams onions and rest for 30 minutes.

2. Take 380 grams paneer and cut it into pieces. Keep aside.

3. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger garlic paste, 1 teaspoon green chili and saute for 1 - 2 minutes.

4. Then, add 100 grams onions and fry till translucent.

5. Now, add 150 grams tomato puree and mix it well.

6. Cook for 5 - 7 minutes on medium heat.

7. Add 1/2 teaspoon turmeric and stir well.

8. Add 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.

9. Then, add 80 milliliters water and stir well.

10. Add soaked onions, 30 milliliters vinegar solution and mix it well.

11. Now, add 380 grams paneer and give it a nice stir.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 1/2 teaspoon garam masala and mix it well.

14. Garnish with coriander.

15. Serve hot with roti or naan.

Paneer Khurchan

Servings - 2 - 3

INGREDIENTS

Paneer - 390 grams

Oil - 1 1/2 tablespoons

Cumin - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Green chili - 1

Onions - 90 grams

Ginger paste - 1 teaspoon

Bell pepper - 80 grams

Tomato - 150 grams

Turmeric - 1/2 teaspoon

Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Coriander - for garnishing