Name: Rajasthani Paneer Mircha recipe by Rathy V at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: Paneer - 200 gms cut into strips; Rajasthani Mirch (the ones used for pakoras) - 2 sliced thinly; Big Onion- 1 - finely chopped; Ginger Garlic paste - 1 teaspoon; Tomato - 1 big or two small - finely chopped; Red chilli paste (Soak red chillies in hot water for ten minutes and grind to a paste with very little water to a paste) - 1 tablespoon; Turmeric powder - 1 pinch; Garam masala - 2 pinches; Salt - as needed; Jeera - 3/4 teaspoon; Oil- 3 teaspoon

ABOUT Rajasthani Paneer Mircha RECIPE

My husband loves Paneer and spicy dishes. Came across this dish in Chef Venkatesh Bhat's show. Its a semi dry dish and goes very well with puris, parathas and roti. Really very simple to make and yummy and of of course spicy! Its strictly for chilli lovers :)

Ingredients Serving: 2

Paneer - 200 gms cut into strips
Rajasthani Mirch (the ones used for pakoras) - 2 sliced thinly
Big Onion- 1 - finely chopped
Ginger Garlic paste - 1 teaspoon
Tomato - 1 big or two small - finely chopped
Red chilli paste (Soak red chillies in hot water for ten minutes and grind to a paste with very little water to a paste) - 1 tablespoon
Turmeric powder - 1 pinch
Garam masala - 2 pinches
Salt - as needed
Jeera - 3/4 teaspoon
Oil- 3 teaspoon

Instructions

Add little oil to the red chilli paste and set aside.
Heat a kadai with the oil. Add jeera, once it crackles, add the slit Rajasthani Mirch and fry for a minute or two.
Take it out from the oil and set aside. In the same kadai add little more oil if desired, add the finely chopped onion.
Fry till soft and succulent. Add the ginger garlic paste. Saute till the raw smell leaves.
Add the 1 tbsp of red chilli paste and saute till raw smell leaves.
Now add the finely chopped tomatoes. Mix well. Saute well for two minutes.
Add the turmeric powder, garam masala and required salt. Mix well and add little water (say 1/8 cup). Let it cook till tomatoes reach a mashy consistency.
Add the paneer and the rajasthani mirch fried earlier, mix everything well. Let it cook for two to three minutes till oil starts to separate from the side of the kadai. Switch off and garnish with coriander leaves.

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