Paneer Kala Naag

Ingredients

• Paneer, grated — 200g
• Amul cheese, grated — 100g
• Onion, finely chopped — 1 medium
• Capsicum, diced — 1/2 medium
• Tomato puree — 150g
• Ginger-garlic paste — 1 tbsp
• Green chilli paste — 1 tsp
• Oil — 1 1/2 tbsp
• Water — 100-120 ml
• Salt — 3/4 tsp, or to taste
• Red chilli powder — 1/2 tsp
• Turmeric powder — 1/4 tsp
• Cumin powder — 1/2 tsp
• Coriander powder — 1 tsp
• Maggi Magic Masala — 1 sachet
• Fresh coriander — 2 tbsp, chopped

Steps

1. Heat oil in a pan and sauté the onion, green chilli paste and ginger-garlic paste.
2. Add capsicum and cook for 1-2 minutes.
3. Add tomato puree and spices; cook until the masala thickens and oil separates.
4. Add water and simmer briefly.
5. Add the grated paneer and cheese; mix well and cook for 2 minutes until creamy and cheesy.
6. Finish with coriander and serve hot with bread or roti.

The reel

via @snehasinghi1

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions