APPETIZERS · MAIN COURSE · VEGETARIAN

How to Make Paneer Fry in 15 Minutes

Pushpita's Chakhum

Hello friends! Back after weeks with my post. Relocation to a new city has kept me away from the blog for a while. Glad to be back with my food post, a quick 15 minute Manipuri Sana Kanghou, paneer or cottage cheese dry fry recipe.

This paneer fry recipe was an experimental one that I had prepared last weekend along with other delicacies when we had friends visiting us for dinner. A winner recipe as the L’il and Big Men happily enjoyed all the way with phulkas.

Made it for the second time this meatless Thursday and happy to see the effort being appreciated once again.

Not wasting much time further, let me get you to the simple and easy way of making this flavourful Paneer Fry.

How to Make Paneer Fry in 15 Minutes

Preparation Time: 5 minutes Cooking Time: 10 minutes

Serving 3

Ingredients

300g fresh Paneer or Cottage Cheese, cut into equal size cubes or chunks

2 small or 1 medium size Green Bell Pepper, cut into cubes

1 medium size Red Onion, peeled and cut into cubes

1 medium ripe Tomato, cut into cubes

1/2 Tbsp whole Coriander seeeds, lightly toasted and crushed

1 tsp freshly chopped Garlic

2 Tbsp Ghee/clarified butter for frying (or you can opt for white oil)

1 tsp freshly ground Kashmiri Chilli Pepper powder (or any mild red chilli pepper powder)

1/3 tsp Turmeric powder

1/2 tsp Garam Masala powder

Salt to taste

Freshly chopped Coriander leaves or dried Kasuri Methi for seasoning (highly recommended)

Method

1.Let warm the ghee in a fry pan or wok on medium flame.

2.Add in and toss the onion cubes until translucent.

3.Add the tomato cubes and fry until tender.

4.Add the bell pepper cubes and saute for 2 minutes.

5.Add in chopped garlic, crushed coriander seeds, chilli pepper powder, turmeric powder, garam masala powder, and salt. Toss in properly for another 1  minute.

6.Add in the paneer cube, toss and mix gently with the fried vegetables and spices. Fry for 2 minutes.

7.Crush the kasuri meethi leaves and sprinkle on the cooked paneer. Fold in gently and switch of the flame.

8.Remove in a plate and serve the Sana Kanghou or Paneer Fry with some hot phulkas or enjoy them with some freshly prepped mint chutney.

 

Published by Pushpita's Chakhum

Hello There! Thanks for stopping by my blog! This is Pushpita Aheibam, a freelance feature writer by profession, food writer and blogger by passion, a wife, homemaker, a mother to an adorable boy and last but not the least a food enthusiast. To me "Food is about the palate, satiating the taste buds and the tummy, wonderful eating experiences and sweet memories." This blog is my personal attempt to retain, cook, and share traditional indigenous delicacies of my home state Tripura, as well as inherited Meitei (Manipuri) delicacies, with available local ingredients. When it comes to cooking and eating, I love to look beyond Manipuri cuisines and cooking too. After all, food knows no boundaries. Hence do find different regional recipes too which are cooked in, and served from my Contemporary Manipuri Chakhum (Kitchen) from time to time. My Ima (Mother), a loving wife, mother of two grown-ups, a homemaker, a Meitei Cuisine expert, a food connoisseur has been the major source of inspiration. Equally inspired by my Ene (Paternal Aunt), Abok Apabi (a Paternal Grandmother of mine), 2 other experts in traditional Meitei Cuisines, several food connoisseurs who I have been following right as a teen. My foodie son and hubby have been motivating me to extend my culinary journey beyond the regular cooking. So the recipes I am sharing are tried, tested in my kitchen and tasted in my home. Enjoy the food journey here in my Chakhum and do try them out in your's. Home cooked love served fresh from my kitchen. Until then happy reading and happy cooking! ~ Pushpita Aheibam

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