Ingredients
- 300 gms paneer slab – cut into ½” thick rectangle of size – 8” x 3” approx. (get the paneer block cut horizontally when purchasing paneer)
- 2 capsicum - cut into 1” pieces
- 2 onions - cut into 4 pieces & leaves separated
- 1 firm tomato - cut into 8 pieces & pulp removed
- 1 cup thick curd - hung in a thin cloth for 15 minutes
- ¾ tsp salt
- ½ tsp red chilli powder, ¼ tsp haldi
- 5-6 chhoti elaichi (green cardamom)
- 3-4 sticks dalchini (cinnamon)
- 8-10 laung (cloves)
- 1 tsp ajwain (omum)
Instructions
- Tie the curd in a fine muslin cloth for 15 minutes
- Add salt, red chilli powder and haldi to the curd.
- Cover the paneer slab with this curd and keep aside in a greased tray for at least 15-20 minutes.
- Keep the paneer which is marinated in curd in a preheated oven for 10 -15 minutes or till the curd dries up and forms a coating.
- Turn the paneer carefully with a sharp spatula & keep it in the oven for 5-7 minutes. Remove from the oven & keep aside.
- Heat 1 tbsp oil in a non-stick pan. Add 1 tsp of the prepared dry masala powder. Immediately put the slab of paneer. Cook on low heat for 1 minute. Do not let it turn black. Turn the slab again. Remove from pan.
- At serving time, keep paneer in a hot oven for 8-10 minutes to turn soft.
- In the mean-time, heat 2 tsp oil on a tawa, add 1 tsp dry masala powder, add the capsicum & onions immediately. Cook for 2-3 minutes. Add tomatoes, sprinkle ½ tsp salt on the vegetables. Mix.
- Serve these vegetables around the heated paneer kept in a flat serving dish. Cut the paneer slab diagonally, 1”apart, and then give a cross cut, keeping the slab together.