For the paneer, the fresh whole milk, not long-life milk, heat while stirring. Just before it boils, stir in the juice of half a lemon. Remove the saucepan from the plate and let stand for 10 minutes with the lid closed. Pour through a coarse cloth placed in a sieve and squeeze out the whey as soon as you don`t burn your fingers. Open the cloth, salt the quark, stir and then squeeze it out for half an hour with as much pressure as possible, e.g. weigh it down with a full saucepan. Store in the refrigerator.
For the ginger-garlic paste, weigh a piece of ginger as thick as your thumb and approx. 7 cloves of garlic - each should add up to approx. 40 g. Soak the ginger unpeeled in water for a few hours. Heat the oil and let it cool back to room temperature. Peel the garlic. Chop the ginger and garlic and puree with a mixer, adding the oil continuously, until the mixture has a consistency similar to mayonnaise.
To prepare the Shimla Mirch paneer, heat the cumin with ghee, oil or butter in a pan until it crackles. Add the finely chopped green chillies and the not-so-finely chopped onions and wait for the onions to start turning brown. Stir in the ginger and garlic paste and simmer briefly. Add the tomatoes and wait for them to bubble. Remove the pan from the plate, add the yogurt, stir well and place the pan back on the plate. Let simmer briefly. Add the remaining spices such as coriander powder, cayenne pepper and turmeric and let simmer on a low flame. Add a little tomato paste, salt and cook briefly until the sauce thickens. Add the peppers cut into strips (Shimla Mirch). Let simmer for 5 minutes. Cut the paneer into small cubes and add. Let simmer for 5 minutes.
Garnish with fresh coriander and serve with rice and / or naan and maybe serve with a mango lassi. Personally, I think that this dish tastes really good if it is really spicy.
Ingredients
Print Recipe
Pin Recipe