Lachedar Paneer - Orissa

Orissa or Odisha is in the Eastern part of India. It is quite famous for the Puri Jagannath Temple.. The kitchen of Puri Jagannath temple was one of the largest in the world with about 700 chefs working with 750 wood burning clays.. Wow that kitchen would be a treasure to watch. Around 10000 people are fed each day and the very popular Rasagulla and Khiri is from this state. The spices and flavors in Oriya Cuisine are very subtle and mild compared to the other Indian states. Only 6% of the Oriya population are vegetarian and I did quite a search to find this very delicious Paneer dish. I got this recipe from here and made very few changes. . This is a dry curry and goes very well with roti, naan or pulao. We loved it simplicity and flavor.. This dish has a creamy taste from the cashew paste and tastes very flavorful from all the spices added.

Ingredients
Paneer – 200 grams
Capsicum – 1 cup (cut into thin slices)
Onions – diced fine – 1/2 cup
Onions – 1 (cut into thin slices)
Tomato – diced fine – 2 table spoons
Tomato – Sliced – 1/2 cup
Coriander leaves – 1/4 cup
Tomato paste – 1 table spoon
Kaju Paste – 1 table spoon
Turmeric – 1/4 tea spoon
Salt – 1 1/4 tea spoon
Red Chili Powder – 1/2 tea spoon
Cumin Powder – 1/2 tea spoon
Coriander Powder – 1/2 tea spoon
Garam Masala – 1/2 tea spoon
Chaat Masala – 1/4 tea spoon
Ginger Garlic Paste – 2 table spoons
Oil / Butter – 1 table spoon





Method
To make the cashew paste, soak the cashew in warm water for 10 minutes. Grind it to a paste adding as little water as possible.
Heat butter in a pan, add the diced onions and salt and cook until the onions are pink
Add the ginger garlic paste and cook for a minute
Now add the chopped tomato and cook for about 2 minutes
Now add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala and chaat masala
Add little water (1/2 cup) and cook on slow flame until most of the water is absorbed
Add the sliced onions, sliced capsicum and sliced tomatoes. Sprinkle 2 table spoons of water and cook it covered on slow flame for 3 – 4 minutes.
I cooked it for 2 more minutes as we do not prefer the crunchy feel in the subzi, but the original recipe suggested not to cook completely, and they should be crunchy while eating.
Add tomato paste and cashew paste

Keep flame on high and stir continuously for 2 to 3 minutes
Now add the paneer
Cover and let it cook for 2 minutes on simmer
Garnish with coriander leaves and serve hot!!!

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