Paneer Fusion in Garlic Sauce
My husband is totally into North Indian cuisine and I love to order Chinese whenever we go out. One Sunday, I decided to make something that will make both of us happy. I had paneer, which everyone at home loves and I knew how to go about making koftas out of it. I wondered how those yummy paneer dumplings would taste in a spicy hot garlic sauce. Garlic, as we know takes over the taste of any dish it enters. Thats one reason we really need to think before adding it to anything.
Well, there wasn’t much to lose so I got started on my paneer koftas and chopped out a whole lot of garlic. I didnt want to make the gravy too heavy so I decided to keep cream out of it. The end result was enjoyed by both of us. So thats how Paneer Fusion in hot garlic sauce came to being. I guess in Chinese cuisine they must be making a similar dish, with Tofu probably.
For centuries people have known the medicinal properties of Garlic. In Egypt, Garlic has been found in the tombs of ancient Pharaohs dating back to 3,200 B.C. It was used by the pyramid builders who believed that garlic gave them strength. The only slave revolt in Egypt was by laborers over lack of Garlic, one year when the Nile flooded the Garlic fields. The Greeks used garlic to bring strength to their athletes at the Olympic game. So finally we all know the secret to winning an Olympic Gold!
This is my entry to JFI – Garlic for the month of March, 2008. Thanks Mathy for chosing such a wonderful ingredient which not only has flavor but also medicinal properties.
- 1 cup grated Paneer
- 1/2 tablespoon Maida
- Few Spring onions
- 10-12 Garlic pods
- 1/2 tablespoon Cornflour
- 1/2 teaspoon Vinegar
- 1/2 teaspoon Soya Sauce
- 10 Pepper corns
- Puree of 3 Big ripe Tomatoes
- Grate paneer. Add salt and maida. Mix well.
- Make small balls out of the paneer mixture and deep fry in hot oil.
- Heat Olive oil. Add finely chopped garlic and fry well.
- Now add finely chopped spring onions and continue to fry.
- Add some freshly roasted and ground pepper powder.
- Once the onions appear done add tomato puree. Cook till tomatoes are done.
- Dissolve cornflour powder in a cup of water and add to the paste. Now add salt (remember paneer also has salt!)
- Once paste thickens slightly add vinegar, soya sauce, paneer balls and stir for few minutes.
- Garnish with finely chopped green onion leaves and serve hot with roti or pasta.
- If you are calorie conscious and don’t want to deep fry the paneer balls you can microwave them for 3-4 minutes and add them directly to the sauce.
- You can used red chillie flakes instead of black pepper corns in this dish to give the gravy more fire and color.
Please NOTE :
- Don’t microwave the paneer balls for more than a few minutes as they will turn hard.
- Don’t boil the dish much after adding cornflour paste as the gravy will thicken and you will continuously need to add more water.