Chef Recipes: Offbeat Lunch Ideas
Kadhai Paneer tak-a-tak: Method: Heat a griddle, tawa, dry-roast the cumin seeds, red chillies, peppercorns, coriander seeds and cardamoms, taking care that they don’t burn; pound them coarsely, mix in the fenugreek leaves, turmeric powder and salt and keep aside. Heat the oil in a wok, kadhai, add the garlic-ginger paste and sauté; add the onions, green, red and yellow bell peppers and sauté for 2 to 3 minutes. Stir in the tomatoes, tomato puree and ketchup; mix well; sprinkle with the tak-a-tak masala, simmer for 2 to 3 minutes, add the paneer and stir-fry on medium heat till the liquid is absorbed; serve hot with rumali rotis. (*Image courtesy: © Komal Taneja)
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