SAABUT PANEER TAKA-TAK

Preparation Method :

• Grind chhoti illaichi, laung, dalchini and ajwain together. Keep aside.
• Hang the curd in a fine muslin cloth for 15 minutes.
• Add salt, chili powder and enough colour to give the curd a bright orange colour.
• Cover the paneer slab with this curd and keep in a greased wire rack or grill for at least 15-20 minutes.
• Heat the oven to 180°C. Keep the paneer which is marinated in curd in a preheated oven for 10-15 minutes or till the curd dries up and forms a coating. Keep a piece of aluminium foil beneath the wire rack to collect the drippings of the marinade.
• Turn the paneer carefully when it appears dry.
• Keep it in the oven for 5-7 minutes if it is wet on the other side. Remove from the oven and keep aside.
• Cut capsicums into 8 pieces to get 1" pieces of capsicum. Cut onion into four pieces and separate the onion leaves. Cut tomatoes into 8 pieces. Remove pulp.
• Heat1 ½ tablespoon oil in a non-stick pan or a tawa. Add 1 teaspoon of the prepared dry masala.
• Immediately put the slab of paneer. Cook on low heat for 1 minute. Do not let it turn black.
• Turn the slab again. Remove from pan. Keep aside.
• At the time of serving, keep the paneer covered with foil in a hot oven for 5-7 minutes till it gets soft and heated properly or microwave for 2 minutes covering with a cling wrap.
• In the meantime, heat 2 tablespoons oil in the pan, add 1 teaspoon dry masala powder, add the capsicum & onions immediately. Cook for 2-3 minutes. Add tomatoes, sprinkle ½ teaspoon salt on the vegetables. Mix well.
• Serve these vegetables around the heated paneer kept in a flat serving dish.
• Give cuts to the paneer slab diagonally, 1" apart, and then a cross cut, keeping the slab together.