Wednesday, March 21, 2018

Papa makes some paneer 'my style'!

Papa turned vegetarian 1 year, 3 months, and 21 days back. Let's say it came to me as a surprise, not so much because he chose to embrace vegetarianism but the suddenness and finality of it all. I soon realised that it wasn't one of those one-month long resolutions but a lifelong one. And so, over the last year and more, as a family we have tried and tested many more vegetarian recipes than before. It has been a positive change I feel, and although I cannot say that I have been able to successfully make the switch myself, I am learning some wonderful new things on the way.

The recipe here is one of papa's own. He named it 'paneer, my style', which isn't the least bit descriptive I must admit. So, I decided to rechristen it as Char Magaz Paneer not just because ... well these are two key ingredients that he used in the recipe ... but also because I think it sounds rather exotic and specialised! True or not, I leave for you to decide! Having said that this is a light, flavourful curry that tastes unlike other paneer gravies I have tasted in the past. Try it with a plate of hot, fluffy basmati rice. It is divine!


What you need


200 gm paneer, diced into medium-sized pieces
150 ml milk
1-2 capsicum, sliced
1 medium-sized tomato, sliced
1 tsp ghee (preferably cow ghee)
2 tbsp oil 
2 tsp char magaz, or pumpkin seeds, ground to a paste
2 tsp white sesame seeds, ground to a paste
1 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp cinnamon powder
1 tsp sugar
Salt, to taste
1 bowl of warm, saline water


Paneer, my style!










How to

Heat 1 tbsp of oil in a pan, and lightly fry the paneer till they turn a pale gold colour. The fried paneer pieces can then be immersed in a bowl of warm, salted water amd kept aside.

In the same pan, add the remaining 1 tbsp oil. Once it is hot, add thw ginger-garlic paste and fry till it turns light brown.

Then add the char magaz and sesame seed paste. Fry for about two minutes before adding the tomato and capsicum.

Now add in the paneer.

Reduce the head and slowly pour the milk to the pan. Keep stiring so that the milk does not curdle. If gravy thickens too much, add some warm, saline water to the pan.

Cook for a minute and then add salt to taste and the sugar. Bring the gravy to boil and sprinkle the cinnamon powder. Cook for another minute or so, and add the ghee. 

Switch off the flame. Cover and keep aside for an hour or two before you enjoy this dish.

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