Monikers aside, this is one of my favorite paneer dishes, something my Nani enjoyed, and which I will always associate with lunches in her house. Although heavy on the onions, this is not a pungent dish. Rather, the onions are slowly caramelized and intended to impart a sweetness to the dish, which goes very nicely against the black pepper. I also love the way these onion skins look in this boat shape. For those of you who hate chopping onions, the shape of the onions here mean very little chopping, and hopefully, few to no tears. This recipe is delicious with naan, paratha, or roti.
Prep time: 30 minutes
For the onion half moons:
1 tsp. canola oil
1 yellow onion, cut into quarters (like so), and then each layer of skin removed.
Pinch of salt
For the paneer:
1 tsp. vegetable/canola oil
2 green cardamom pods
1 bay leaf
1 tsp. cumin seeds
1 green chilli, chopped
1/2 yellow onion, finely chopped
2 roma tomatoes
1 tsp. coriander powder
1/2 tsp. turmeric powder
1 tsp. garam masala
1 tsp. red chili powder
1 tsp. black pepper (preferably freshly ground)
100 gms (3 oz.) paneer (preferably home made), cut into cubes
1 tbsp. ginger-garlic paste (or 2 garlic gloves and 1″ ginger, mashed in a mortar and pestle)
1/4 cup warm water
Handful of coriander leaves (for garnish)
Salt to taste
- First, start on the onion half moons. Place a saucepan, with 1 tsp. oil, on low heat. Chop one yellow onion into quarters and remove the skins. Place the skins into the pan, along with a pinch of salt and 1 tsp. sugar and let the onions soften on low heat. Shake the pan occasionally to make sure that the skins don’t burn. Once the onions are softened and gently charred on the edges, turn off the heat (about 10 minutes).
- In the meantime, chop 1/2 a yellow onion and one roma tomato.
- In another pan, add 1 tsp. oil. and put the pan on medium heat. When the oil is hot, add the cumin seeds, cardamom pods, and bay leaf. When the cumin seeds start sizzling, add the green chilli, half the chopped onion, and the ginger-garlic paste. Add a pinch of salt and cook the onions for about two minutes, until softened.
- Add the chopped tomato, along with the spices (turmeric powder, coriander powder, red chilli powder, black pepper and garam masala). Stir everything well. When the mixture starts getting dry, add 1/4 cup warm water and cook for another 3-4 minutes, until the spices are well blended.
- Add in the caramelized onions and mix everything together.
- Cut the paneer into cubes and gently fold them into the onion and tomato gravy. Mix everything well.
- Garnish with coriander leaves.