9799692b348 Nivedhanam: Lachedar Paneer - Orissa

Monday, April 21, 2014

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.
IMG_6207Paneer – 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

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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  1. Would love to enjoy that irresistible lachedar paneer happily with those rotis rite now for my lunch, fingerlicking curry.

  2. Lachedar paneer looks flavorful with all those spices that went into it. Perfect side dish with roties

  3. The paneer looks rich and creamy..very delicious and well made . The step by step pics are really helpful.

  4. looks very delicious ,yummy!!

  5. Sounds very flavorful, Sowmya.

  6. That is a rich dish with paneer and cashew paste. Looks lovely.

  7. The paneer looks amazing..very nicely made Sowmya..

  8. That is such a delectable paneer recipe.

  9. Super inviting Sowmya. Looks like a rich side dish for flat breads...

  10. That is such a flavorful curry. I would love to have for dinner tonite!

  11. Lachedar paneer looks so delicious and tempting,perfect with rotis..

  12. Well made and look so delicious. Anything with paneer is always a hit!

  13. I love paneer and this is definietely one I would like to try

  14. Arre wahhh lachedar paneer looks mouthwatering dear :) just super yummy , I wud love to finish them with phulkas :)

  15. looks yummy sowmya.. my kids would love this. they love all things paneer


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