BAKING

SMOKED BUTTER PANEER…Paneer-e-Dhungaar is what I like to call it!

2007/10/29 / 10 Comments
“Raising children is presented at first as a true-false test, then becomes multiple choice, until finally, far along, you realize that it is an endless essay. No one knows anything.”
Anna Quindlen

IMG 5789

SMOKED BUTTER PANEER CURRY…‘Paneer-e-Dhungaar’ is what I like to call it!

This recipe is the result of trying to keep the dinner table smiling with eager kids. Here’s a nice change to the regular Indian style cottage cheese/paneer curry. It combines the best of paneer tikka (which has a smoked flavor) & butter paneer.
I made this up one day when the kids were losing interest at the dinner table, and I had paneer on hand which I wanted to add to the menu! The flavour turned out very nice indeed; and the kids enjoyed it a lot. I dare say this would taste just as well with chicken too, but have yet to try it.

Ingredients:

Paneer/cottage cheese – 250gms (NOT CUT INTO PIECES)
Piece of coal – 1 small
Ghee – few drops
Tomotao Puree – 200ml
Onion – 1/ chopped fine
Capsicum – 1 / chopped fine
Green chili – 1-2/to taste (deseed to reduce pungency)
Turmeric powder (haldi) – ½ tsp
Coriander powder (dhania) – 1tsp
Paprika (degi mirch) – ½ tsp (enhances the colour;has mild flavour)
Salt to taste
Cream – 1-2 tbsps (20-30% fat)
Fresh coriander leaves (hara dhania patta) for garnishing

IMG 6717 A piece of coal being heated on the flame. Keep the kids FAR away!

Method:

Place the paneer in a big bowl. Keep a lid handy and a weight that you can place on top. A heavy book will do fine!

  • Heat a piece of coal on the fire till red hot. Place the hot coal in a small cup of foil in the bowl with the paneer, pour on the ghee on, and quickly shut it with the lid so that minimum fumes escape. Place a weight over the lid, and leave unopened for at least 30 minutes. This will help get a deep, intense smoked flavour.
  • Heat 2 tbsps of oil. Put in chopped onions + capsicum and sauté till onions are pink.
  • Add the turmeric + coriander + parprika. Saute for half a minute.
  • Add the tomato puree + salt, mix well, simmer covered for 15-20 minutes.
  • Meanwhile, take out the paneer and cut into pieces as desired.
  • Once the tomato curry leaves oil, add the paneer pieces into the curry, mix gently, add the cream + chopped coriander leaves, simmering for 10-15 minutes, until heated through. Do not put on high heat, otherwise the cream might separate.
  • Garnish with coriander leaves, and a swirl of cream if desired.

    Serve with hot chapattis, parathas, naans or rice.

    • Posted by Deeba @ PAB

    About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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