Marinating paneer:
⚜️yogurt - 2 tbsp
⚜️(Chickpea) flour - 1.5 tbsp
⚜️azhgon seeds - 1 tsp
⚜️red chili - 1/2 tsp
⚜️turmeric - 1/2 tsp
⚜️ground coriander - 1 tsp
⚜️Garam Masala - 1/2 tsp
⚜️lemon juice - 1 tbsp
⚜️mustard oil - 1 tbsp
⚜️salt - 1 tsp
⚜️paneer - 200 gr
⚜️Green bell pepper - 2 pcs.
⚜️Cashew - handful
⚜️Tomato - 5 medium-sized pieces
Masala:
⚜️Cumin - 1 tsp
⚜️Fresh ginger - 1 tsp
⚜️red chili - 1/2 tsp
⚜️ground coriander - 1/2 tsp
⚜️turmeric - 1/2 tsp
⚜️Shambhala (methi) - handful
⚜️Salt - 1 tsp
⚜️Butter - a slice
⚜️Cream - some amount for decoration
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Hare Krsna! My name is Manjari Sundari. This is the Govindaji Mandir, one of the three main temples of Vrindavan. The deity of Govindaji was worshiped by Srila Rupa Gosvami.
Before this temple was seven-tiered, but after the attack of Muslim fanatics, it was partially destroyed and now there are only four tiers. However, even in this form, this temple impresses with its grandeur, as well as beauty and filigree.
Rupa Goswami led an ascetic life, but for the sake of Krishna he performed his service in the best possible way, and this temple is a prime example.
We should also try to offer all the best to Krishna, and today, I will show you how to cook the famous Indian dish - Paneer Tikka Masala.
This is a truly royal dish, but it’s not that difficult to cook.
First, prepare the marinade, in which we will pickle the paneer.
Mix the following ingredients together:
- two tablespoons of yogurt,
- 1.5 tablespoons of a chickpea flour,
- a teaspoon of azhgon seeds
This spice is rarely used, but it gives a very bright taste to the dish. This spice is also called Ajwan.
Next we add:
- 1/2 tsp Kashmiri red chili.
- 1/2 tsp turmeric
- 1 tsp ground coriander,
- 1/2 tsp garam masala,
- A tablespoon of lemon juice and mustard oil.
- And also 1 tsp of salt.
Now mix it all.
Add the paneer and green bell pepper, mix, cover and leave to marinate for 30 minutes.
In the meantime, make the sauce. Grind cashews and chopped tomatoes with a blender until it gets smooth.
When marinade is ready, we pour the vegetable oil into the pan and fry the paneer and bell pepper until we get a golden crust. This may seem like a complicated recipe, but in fact it’s not that difficult - it’s a matter of practice. as a result we will get a VERY tasty dish!
Now we are making masala:
1 tsp Kumin seeds, 1 tsp fresh ginger, 1/2 tsp Kashmiri red chili. in India they put much more chilli and as a result the dish gets a beautiful red color, but also it becomes very spicy, so we will add just a little.
We also put ground coriander and turmeric, 1/2 tsp each.
Now pour the tomatoes with cashews. Fry the tomatoes until the oil starts to separate and it looks like a paste. Be sure to stir it from time to time so it didn’t burn.
When the tomatoes are fried, you need to add hot water and this step seems illogical. Why do we have to evaporate liquid and then dilute? Isn’t it easier to leave the tomato sauce in its original liquid state? The fact is that tomatoes need to be cooked, not just heated. Therefore, they must first be fried, and then diluted with water And brought to a boil. This will give a very rich taste to the dish.
Sprinkle with dry leaves of shambhala, which is also called methi, rubbing them between the palms.
Add Salt (1 tsp) and mix thoroughly.
Now add the fried paneer and bell pepper. Mix and cook for few minutes and sprinkle the dish with fresh coriander and add a piece of butter. We decorate our Paneer tikka masala with fresh cream and now we can offer it to Krishna!
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It was Manjari from Vrindavan .. see you soon! Hare Krsna!