The same scenario happens at home. Every time I feed my boys that they like, right on they show their liking with a thumbs up sign. That attests that the dish meets more than their expectation and I am supposed to make it again. Well it was same with this dish too. Not only did Chinnu love it so much, he wanted the same for dinner as well. So I had to save it up just for him.
It is interesting to note my family reaction when I was making this dish. Until the moment I was ready to make this dish, I hadn’t actually gone through the recipe and reading it calls for bottle gourd was a real surprise. However in our household, though it might surprise most, bottle gourd is a vegetable that graces the stocks regularly. And it so happened that we had just the amount I needed for this gravy.
Anyway coming to the gravy, I must implore you to try, for you will surely get hooked!
Step by Step picture Recipe
Paneer / Indian Cottage Cheese – 250 gms
Onion paste – 1/2 cup
Bottle gourd puree – 1/2 cup
Ginger Garlic and chilly paste – 2 tsp
Tomato puree – 1/2 cup
Whole Cumin Seeds / Jeera 1 tsp
Turmeric powder a pinch
Coriander powder – 1/2 tsp
Roasted cumin powder – 1/2 tsp
Salt to taste
Milk for consistency (I added about 3/4 cup)
Oil – 2 tsp
Ghee – 1 tsp
For final garnish
Garam Masala – 3/4 tsp
Kasoori Methi – 2 pinches
Fresh cream or malai – 2 tsp (opt, I didn’t add)
Chop chilies, ginger and garlic. Make a smooth paste.
For the bottle gourd puree, peel and chop into pieces. microwave for 10 mins. Once cooled, make a puree.
How to make the Paneer Lajawab:
Heat a non stick pan with ghee, roast paneer lightly. Remove and keep it aside.
Then add the oil to the pan, temper with cumin seeds, when it crackles, add onion, ginger garlic chilly paste. Let it cook for couple of mins
Next add the bottle gourd puree. combine everything well and continue cooking for couple of mints, till the moisture is gone. Now add tomato puree and cool for 5 mins in sim.
Add all the dry spice powders and cook till oil separates.
Add paneer and milk to adjust the gravy consistency.
Garnish with fresh cream if you are using.
Sprinkle garam masala and kasoori methi.
Serve with Naans.
Notes: I didn’t add the cream or extra milk. The gravy was very rich without all these as such.