Description
The will of fate I had to live in India for 12 years. During this time, acquired a lot of friends who, like me, scary miss this blessed country. Therefore, we periodically organize "Indian gatherings" and reminisce. And without fail on the table exclusively Indian food. They are something I want to present on your court. Don't be very strict – it's my debut. Should immediately assure you that the recipes are not taken from cookbooks or the Internet. All gathered bit by bit over many years. Indian Housewives were happy to share with me their secrets. So provided that the food is not of restaurant and Pets, and casual, and festive. The only thing I adjusted is the amount of pepper. An inexperienced person cannot accept stratio, which are used by the Indians. Everything else is left without any changes. Usually lunch in India consists of the following dishes: vegetables (fresh and stewed), legumes (they call it dal), paneer (fresh homemade cheese), meat of some sort (chicken, lamb, fish - if the wallet allows and religion) and Fig. So on my "Indian party" are these dishes. The first recipe is called "Shahi paneer". This fresh cheese in a creamy gravy with lots of spices. About the paneer to write in detail will not – it has a lot of information on the website. Aaron-Space did a good job! You can cook for yourself and if too much bother, do not want to buy a simple soft cheese. The recipe will not suffer, and time and effort save. I have tried paneer in different types and variations. "Shahi paneer" is one of the favorite recipes. It is not only a Symphony of aromas and flavors, but also delicate texture.
Ingredients
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Cheese
400 g
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Tomato
2 piece
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Onion
1 piece
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Garlic
2 tooth
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Ginger
0.5 tsp
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Cream
300 ml
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Garam masala
1 tsp
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Cardamom
1 tsp
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Salt
-
Sugar
2 tsp
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Vegetable oil
-
Tomato paste
2 tsp
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Pepper
1 piece
Cooking
Take the onion and cut it into fairly large strips along. The tomatoes and bell pepper cut into large chunks. This is to ensure that they are in the finished dish did not collapse, and retained its shape. Like this everything should look like.
Take the paneer. I very successfully replace the Adyghe cheese. Final result does not suffer.
Paneer cut into big cubes. Approximately 4-5 cm in length, and in width about 2.5 cm, Leaving him to wait in the wings.
Pour vegetable oil in a wok or any other pan with a thick bottom and high walls. When oil is hot put onion. Fry it very slightly so that only grabbed.
Then to it add the grated ginger and garlic. Fry them for approximately 1 minute. Onions should not be heavily roasted. He just needs to become transparent with a hint of Golden color.
Now add the essence Spezia. Indian Housewives are never accidental spice – like, that is at hand, and put. For each dish, for each product your, balanced in composition and quantity, set of spices. For "Shahi paneer" this is garam masala and cardamom.
Ground cardamom I had. Had to use the grinder.
Now, add the spices to the onions, ginger and garlic. Stir and fry for literally 15 seconds – only that they gave their flavor to the oil.
Downloadable chopped tomatoes. They will certainly have the juice. Fry, stirring, until all the liquid evaporates, and the oil on the edges to separate from the grounds. Slices of tomatoes should retain their shape.
Add tomato paste and stir to spread.
Now it is the turn of cream. I pointed to the approximate quantity. Add the cream gradually. They will thicken, and You will be able to determine how much sauce You need. The sauce should not be very steep – something like the batter for pancakes. Then add salt to taste, and be sure to add sugar because the tomatoes and tomato paste will give a fairly sour taste. I usually put 1-2 tsp of sugar. But You try and focus on your feelings. As a result, the sauce should be a pleasant sweet-sour taste. When the sauce is adjusted, it is necessary to add bell pepper and stir.
It's time to add the paneer. Carefully, so the pieces are not collapsed, stir.
We get such a picture. Cover with a lid, diminish the fire and leave to boil for 2-3 minutes. Then the fire does remove and leave for 5 minutes so that the paneer has absorbed all the flavors and tastes.
Put all in a deep bowl. Served with boiled crumbly long grain rice. Bon appetit!
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