Paneer Sweet and Sour

Khatta Meetha Paneer anglicised as Paneer Sweet and Sour is a creamy cottage cheese dish with sweet, sour and spicy flavours. It is easy yet perfect must-have for parties or special occasions. Neither kids nor elders can resist the taste of sweet and sour paneer, making it a smart way to include nutrient-rich vegetables into the diets of fussy eaters.

INGREDIENTS

  • Paneer (Indian cottage cheese) – 400 grams (cubes)
  • White Pepper Powder – 1/2 Teaspoon (2.5 grams)
  • Tomato Sauce – 4 Teaspoons (20 ml.)
  • Sugar – 30 grams (adjust to taste)
  • Vinegar – 30 ml (adjust to taste)
  • Cornflour – 2 Teaspoons (mixed with water)
  • Oil – 4 Tablespoons (60 ml.)
  • Asafoetida (hing) – 1 pinch
  • Dried Red Chilies – 2 Nos.
  • Fennel Seeds (saunf) – 5 Teaspoons (25 grams)
  • Black Mustard Seeds (rye) – 2 Teaspoons (10 grams)
  • Fenugreek Seeds (methi) – 1/2 Teaspoon (2.5 grams)
  • Nigella Seeds (kalonji) – 1 Tablespoon (15 grams)
  • Cumin Seeds (jeera) – 2 Teaspoons (10 grams)
  • Onions – 4 Nos. (chopped)
  • Garlic Paste – 1 Teaspoon (5 grams)
  • Ginger Paste – 1 Teaspoon (5 grams)
  • Tomatoes – 4 Nos. (chopped)
  • Pepper Powder – 2 pinch
  • Garam Masala Powder – 1 Teaspoon (5 grams)
  • Kashmiri Chilly Powder – 1 Teaspoon (5 grams)
  • Coriander Powder – 1 Teaspoon (5 grams)
  • Turmeric Powder – 1/2 Teaspoon (2.5 grams)
  • Yogurt (curds) – 6 Tablespoons (85 grams)
  • Carrots – 4 Nos. (cut and boiled)
  • Green Peas – 250 grams (boiled)
  • French beans – 200 grams (cut and boiled)
  • Spinach leaves – 250 grams
  • Fenugreek leaves – 200 grams
  • Cashewnuts – 4 Tablespoons (60 grams)
  • Fresh cream – 4 Tablespoons (60 ml.)
  • Salt – to taste
  • Coriander leaves – 4 Tablespoons (chopped)
  • Green Chillies – 4 Nos. (chopped finely)

DIRECTIONS

  1. Cut the paneer into cubes, marinate paneer cubes with white pepper, 1/2 teaspoon salt, and keep it aside.
  2. Heat oil in a large saucepan, add asafoetida and dried red chilies.
  3. Next add all the spice seeds (i.e. fennel seeds, black mustard seeds, fenugreek seeds, nigella seeds, cumin seeds). Once they crackle, add onions and saute till translucent.
  4. Add garlic paste, ginger paste and chopped tomatoes and cook until tomatoes become mushy.
  5. Add all the powders one by one (i.e. pepper powder, garam masala powder, kashmiri chilly powder, coriander powder, turmeric powder) and saute for a minute on low flame. Add curds and let it cook.
  6. In a separate small saucepan cook together sugar, cornflour (mixed with water), tomato sauce, salt, and vinegar. When done add it to the large saucepan and stir well so that it combines.
  7. When the gravy thickens a bit, add all of the paneer (Indian cottage cheese) and all the vegetables.
  8. Next, add cashew nuts, fresh cream, salt and pepper to taste and simmer for 5 minutes.
  9. Garnish with chopped coriander leaves and chopped green chillies.
  10. Serve as a main course along with boiled rice or your choice of Indian bread.