Hare Masale Ka Bhuna Paneer

Name: Hare Masale Ka Bhuna Paneer
Yield: Serves 4
Cuisine: Indian
Ingredients: ¼ cup (25 grams) besan (chickpea/gram flour), roasted (see Note); 2 tablespoons fresh pomegranate arils; 1 tablespoon kasoori methi (dried fenugreek leaves), ground; 1 cup (25 grams) fresh cilantro leaves; ½ cup (12 grams) fresh mint leaves; 1 tablespoon fresh garlic paste; 1 teaspoon table salt; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon filtered mustard oil (see Note); ¾-inch piece fresh ginger, chopped; 5 cloves garlic; 6 green chiles, stemmed and chopped; 4 ounces (125 grams) paneer (pressed fresh cheese); ½ teaspoon garam masala (spice mix); 1 cup (270 grams) drained plain yogurt; 1 tablespoon fresh ginger paste; ½ teaspoon table salt; 5 tablespoons butter, melted; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons chaat masala (spice mix for chaat; 2 teaspoons ground roasted cumin; 1 medium red onion, cut into 1-inch (2½-cm) cubes; 1 large tomato, seeded and cut into 1-inch (2½-cm) cubes; 1 medium green bell pepper, cut into 1-inch (2½-cm) cubes; 10 fresh curry leaves

Paneer with mint and cilantro

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Paneer and vegetables are coated in a spicy green marinade and broiled. Tart, juicy, fresh pomegranate seeds and the distinctive flavor of mustard oil make the dish special.

Ingredients

4 ounces (125 grams) paneer (pressed fresh cheese)

Asia
India
Starter
Spicy
Vegetarian
Gluten-free

Method

Cut the paneer into 8 (1-inch/2½-cm) cubes and set aside.
Make the first marinade: Put all the ingredients in