This month it's Lisa's Vegetarian Kitchen on the spotlight for T&T and my, what a collection! She has a lot of dishes I would love to try. This veg medley is something that caught my eye, I love all the ingredients and most importantly I had everything that was needed to make this.
The dish was really simple to make, what was different was the prominent taste of kasoori methi, which I don't use much and we loved it. Find the original recipe here. I made a few minor changes to the recipe. Just added some onions and ginger garlic paste. I cut the paneer into small pieces instead of shredding it and I also made it completely dry. A wonderful dish, Thanks Lisa.
Paneer with Tomatoes, Mushrooms & Chickpeas
1/2 tbs oil
8 oz mushrooms, sliced
1 tbs oil
1 tsp cumin seeds
1/4 tsp fenugreek/ methi seeds
a big pinch asafoetida/ hing
1 small onion
3-4 green chillies or to taste, finely chopped
1 tbs ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp coriander powder
3 tbs dried fenugreek leaves/ kasoori methi
3 medium tomatoes, sliced
salt to taste
1 cup cooked chickpeas
200 gms paneer, chopped into small pieces
1/4 cup chopped cilantro
Heat 1/2 tbs oil in a pan and fry the sliced mushrooms till brown and tender. Keep aside.
Heat 1 tbs oil in the pan, add the cumin seeds. When they begin to change color add the fenugreek seeds and asafoetida. Stir for a few seconds.
Add the onions and green chillies and fry till golden.
Add the ginger- garlic paste and fry till the raw smell disappears.
Add the turmeric, red chilli & coriander powders and the fenugreek leaves and fry for a minute till fragrant. Take care not to burn the masalas.
Add the tomatoes and salt and fry till soft and well blended.
Add the paneer and chickpeas and cook for 2-3mins. Add little water if it is getting too dry.
Stir in the mushrooms, cover and cook on low for 2 mins for all the flavors to blend.