Cheesy goodness – Top vegetarian recipe for Paneer Rasila.

When I’m not enjoying non-vegetarian dishes, Paneer or Cottage Cheese becomes my cherished choice. Embracing the richness of Indian cuisine, I prefer to focus on the flavors that resonate with me, making Paneer the perfect ingredient. In my earlier blogs, I shared a collection of over a dozen Paneer recipes, celebrating both main courses and starters, along with my beloved Paneer Toasties. Today’s recipe brings together a harmonious blend of tangy and sweet gravy, enriched with fresh tomatoes and crunchy onions. This dish is bound to captivate the hearts of kids, inspiring a newfound love for the delightful flavors of Paneer Rasila!

Prep Time – 20 mins
Cook time – 20 mins
Serves – 2 to 3

Ingredients:

Paneer – 200 gms
Tomatoes – 100 gm ( 3 pcs )
Onion – 50 gm ( 1 to 2 )
Green chilli – 10 gm
Ground spices – ( cinnamon, star anise, black cardamon, cumin ) – 1 tbsp
Red chilli powder – 1 tsp
Turmeric – a pinch
Coriander powder – a pinch
Vegetable stock – 1 cup
Maggi Liquid Sauce – a few drops
Tomato ketchup – 2 tbsp
Salt – to taste
Butter / Fat – 30 gm

Instructions:

1 ) Grind the onions, tomatoes and green chillies to paste.
2 ) Roast the ground spices. Let them cool and grind them. Set aside.
3 ) Heat butter (I normally use white butter ). Saute the onion- tomato paste till golden brown and oil starts oozing out. Add turmeric, red chilli powder & coriander powder and saute further for a minute.
4 ) Add ground spices and saute a bit. Add vegetable stock. Cover and cook on a slow fire for five minutes.
5 ) Now add paneer cubes, a few drops of liquid sauce and tomato ketchup along with salt. Mix well and check on taste. It should be tangy and sweet. Keep on flame for a couple minutes more. Remove from flame. Serve hot with Roti / Paratha or Rice.