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Paneer Sambal

Jun-01-2018
Swathi Joshnaa Sathish
20 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Paneer Sambal RECIPE

Sambal is one staple which is widely used in Malaysian and Thai Indo recipes . Sambal is a spicy red chilli paste which includes dried prawns in it . Vegetarians , can omit including prawns while preparing this Sambal paste. I was badly craving to taste this Sambal from morning , and finally made up my mind to do a quick paneer dish that blends perfectly well with the Sambal paste . Cravings results in innovations. This is true in my case . Let’s get started spice lovers !

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Dinner Party
  • Pan Asian
  • Shallow fry
  • Simmering
  • Roasting
  • Blending
  • Sauteeing
  • Side Dishes
  • Low Cholestrol

Ingredients Serving: 3

  1. Dry long red chillies 15 ( adjust as per your spice level)
  2. Hot water 1 bowl
  3. Shallots 4
  4. Red onion big sized 1
  5. Garlic fat pods 3
  6. Ginger paste freshly crushed 3/4 teaspoon
  7. Salt as required
  8. paneer cubes 200 grams
  9. Sesame oil 5 tablespoons
  10. water 1/4 cup

Instructions

  1. Soak red chillies in a bowl of hot water for 10 minutes .
  2. Discard the stem of the red chillies before use.
  3. Meantime , heat 4 tablespoons sesame oil in a pan .
  4. Gently toast the paneer cubes in the hot oil without breaking the paneer cubes .
  5. Transfer the toasted paneer cubes to a plate . Keep it aside .
  6. Grind the soaked red chillies along with garlic pods and shallots into a smooth thick paste .
  7. Use only required water while grinding the red chillies .
  8. Sambal paste is ready .
  9. Now , Heat the same pan and add the thinly sliced onion to the leftover oil .
  10. Sauté in high flame till the onions turn translucent.
  11. Add 3/4 teaspoon freshly crushed ginger paste .
  12. Sauté till the raw smell leaves .
  13. Add salt .
  14. Add the prepared Sambal paste .
  15. Mix and sauté the paste till raw smell leaves .
  16. Pour 1/4 cup water to the pan .
  17. Allow the Sambal to boil and thicken .
  18. Sambal turns red in colour at some point.
  19. Sambal releases oil .
  20. At this stage , add the roasted paneer cubes and give a quick toss .
  21. See that every paneer cube is coated well with the masala .
  22. Slow roast in low flame for a couple of minutes .
  23. It’s done .
  24. Paneer Sambal is ready .
  25. Serve hot with Roomali rotis / pulaos / any bread of your choice .

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Shelly Sharma
Jun-05-2018
Shelly Sharma   Jun-05-2018

Deliciously amazing!

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