Sunday, 22 January 2012

Paneer and Mushroom in Hot Garlic Sauce

Ingredients - 

Paneer (cottage cheese) - 250 g
Mushroom - 200 g
Cornflour - 3 tbsp
Salt - a pinch
Water - 1/2 cup

For sauce - 

Tomato blanched and pureed - 2
Onion finely chopped - 1
Spring onion chopped - 2
Garlic - 1 whole
Ginger grated - 1 tbsp

Green chilli sauce - 1 tsp
Red chillies minced - 2 tbsp
Red chilli powder - 1/2 tsp
Tomato ketchup - 3 tbsp
Vinegar - 1/2 tsp
Ajinomoto - a pinch
Cornflour - 1 tbsp (dissolved in 1/2 cup water)

Method -

1. Mix the cornflour, salt and water in a bowl.
2. Dip the paneer in it and fry it in two batches until it turns light brown.
3. Dip the mushrooms also in the cornflour and deep fry it to a light brown colour. Keep it aside.

For the sauce -

1. Chop half of the garlic and mince half of it.
2. Heat oil in a wok. Add the chopped garlic, ginger and stir.
3. Put onion in it and saute it  until translucent.
4. Add the spring onion and stir it for a moment, taking care that the green part of it should not change colour or burn.
5. Add minced garlic, red chillies, red chilli powder, green chilli sauce and tomato puree in it and fry for a minute.
6. Mix tomato ketchup and stir all nicely.
7. Dissolve the cornflour and pour it into the wok.
8. Add 1 cup of luke warm water, vinegar, salt, ajinomoto and bring it to a boil.
9. Add the mushrooms and let it cook for 5 minutes on a low heat, add the paneer and simmer until it is cooked.
10. Garnish it with spring onion or a sprig of coriander and serve it hot.
11. Relish it with hot noodles or fried rice.


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