Paneer Gatte masala

Ingredients:

• Besan: 1cup
• Paneer (cottage cheese): half cup
• Poppy seed (khuskhus): 1 teaspoon
• Turmeric powder: half teaspoon
• Salt: 1 teaspoon
• Cumin seed: half teaspoon
• Roasted cumin seed powder: 1 teaspoon
• Mustard oil/cooking oil: 50gm
• Bay leaf: 1 no.
• Red chilli: 1 no.
• Garlic paste: half teaspoon
• Ginger paste: 1 teaspoon
• Onion: 2 (Medium size)
• Tomato: 2 no. (Medium size)
• Green chilli: 2 no.
• Ginger: 1 teaspoon (paste)
• Coriander powder: 1 teaspoon
• Garam masala powder: half teaspoon
• Coriander leaf: 2 table spoon (chopped)
• Red chilli powder: 2 teaspoon
• Tomato: 2no. (Medium size)
• Baking soda: 1 pinch

Preparation:

1. Cut onion into small pieces. Keep aside.
2. Cut tomatoes into pieces. Keep aside.
3. Slit green chilli, keep aside.
4. Take one big ball, put Besan, paneer,½ tea spoon salt, 1teaspoon oil, and garlic paste, ginger paste, turmeric powder, chilli powder, roasted cumin powder and one  pinch of baking soda make the dough with the required quantity of water and make it like roti dough.
5. Divide this dough into 2parts. (You can make more as per your wish)
6.  Make it like stick by rolling it.
7. Boil 3 cups of water with 1 teaspoon oil. Put both rolls into the boiling water in the medium flame and boil it for ~ 10 minutes.
8. Remove it from the water and allow cooling.
9. Cut it into small pieces (it is called “Gatte”).

Method:

1. Take a fry pan and heat 50 ml oil, when it starts to smoke add boiled gatte in it.
2. Dip fry this, and remove from the fry pan.

Making masala:

1. Keep the fry pan on the flame. Pour oil.
2. After heating add bay leaf cumin seed, red chilli, sputter it for few seconds.
3. Add onion and slit green chilli, fry it on high flame till onion gets light brown in colour.
4. Add tomatoes; fry till oil separates from it.
5.  Add half spoon of salt, chilli powder, coriander powder, roasted cumin powder and turmeric powder.
6.  Fry it for 1-2 minutes. Add 1 cup of water slowly.
7. After boiling add fried Gatte, lower the flame.
8. Allow to boil for some time, add Garam masala powder.
9. Cover the lid and put off the flame. Keep covered for 5 minutes.
10. Pour it into the serving bowl. Decorate with coriander Leaves.
11. Now paneer gatta masala is ready to serve.

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    • This is one of the variations from basan gatte ki sabji’.
    • Very delicious and spicy.
    • Serve this with plane rice or missy roti.

Paneer Gatte masala by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.