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Cooking time:<\/span> 1\/4 kg of paneer (chopped into 2cm cubes)<\/span> OIL FOR FRYING<\/span><\/p>\n 4 tablespoons of oil<\/span> Heat oil on a wok and fry the paneer pieces until golder brown (alternatively they can be brushjed with oil and grilled or sauted).<\/span><\/p>\n Heat oil in a good size frying pan, add cumin seeds.\u00a0 When browned, mix in the oinions and fry until brown.\u00a0 Mix in the garlic and all the other spices and stir for a few seconds.<\/span><\/p>\n Add tomatoes and cook until the liquid has evaporated (with puree, the cooking time will be less).\u00a0 Mix in the paneer and peas, cover and cook on low hear for 3 to 4 minutes.\u00a0 Add water and cook for a further 5 to 7 minutes (tossing it around once or twice).\u00a0 Ensure that the vegetable is not dry.\u00a0 before seving add coriander.<\/span><\/p>\n This dish can be cooked without onions and garlic: At the baghaar stage, with cumin seeds, add 1\/2 teaspoon of asafoetida and leave out the onions and garlic altogether.<\/strong><\/span><\/p>\n Cooking time: 30 minutes 1\/4 kg of paneer (chopped into 2cm cubes) 1 cup of peas 1 large tomato (chopped small) OR 1 tablespoon of tomato puree 11\/2 teaspoons of coriander powder 1\/4 teaspoon of rurmeric powder 1 tablespoon of garlic finely chopped 1\/4 teaspoon of crushed chilies 3\/4 teaspoon of salt 1\/4 cup of\u00a0 […]<\/p>\n","protected":false},"author":2234,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_uag_custom_page_level_css":"","_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[162,163],"tags":[495,494],"class_list":["post-6451","post","type-post","status-publish","format-standard","hentry","category-articles","category-features","tag-feasts-of-india","tag-mridu-shailaj-thanki"],"acf":[],"yoast_head":"\n
\n30 minutes<\/span><\/p>\n
\n1 cup of peas<\/span>
\n1 large tomato (chopped small)<\/span>
\nOR 1 tablespoon of tomato puree<\/span>
\n11\/2 teaspoons of coriander powder<\/span>
\n1\/4 teaspoon of rurmeric powder<\/span>
\n1 tablespoon of garlic finely chopped<\/span>
\n1\/4 teaspoon of crushed chilies<\/span>
\n3\/4 teaspoon of salt<\/span>
\n1\/4 cup of\u00a0 green coriander leaves (chopped)<\/span>
\n1 cup of water<\/span><\/p>\n
\n1\/4 teaspoon of cumin seeds<\/span>
\n1 large onion (finely chopped)<\/span><\/p>\nThis and paneer with spinach are standard dishes found on most Indian restaurant menus in the UK and India.
\n<\/em>
\nBAGHAAR is the method in which whole spices, such as cumin or mustard seeds, are browned in hot oil or ghee before any other ingredients can be added.<\/em><\/span><\/h6>\nFrom<\/em> Feasts of India by Mridsu Shailaj Thanki, Jaganath Press.<\/em><\/span><\/h6>\n","protected":false},"excerpt":{"rendered":"