Paneer Toofani or Paneer Tufani, as the name suggests is a dish that is delicious Panjabi style hot and spicy paneer gravy recipe. In India Paneer Toofani is served in the menu of many North Indian restaurants in metro cities as well as most Indian Panjabi restaurants. This simple, easy to make paneer Toofani recipe features succulently cooked cottage cheese cubes in a smooth Sauce spiced with green chillies, Red chillies and other Indian spices letting it be a treat for spicy food lover. This recipe is more of Dhaba style Paneer Toofani than the restaurant style paneer Toofani.
To make Paneer Tufani at home, you will need the following ingredients:
1. 6 tablespoon oil
2. 1 teaspoon cumin seeds
3. 2 black cardamom
4. 4 green cardamoms
5. 6 to 8 black peppers
6. 3 cloves
7. 1 inch cinnamon
8. 1 medium tej patta (indian bay leaf)
9. 2 medium to large onion finely chopped
10. 2 teaspoons chopped garlic
11. 5 to 6 green chillies chopped
12. Few ginger julienne
13. 1 cup tomato puree
14. 2 tablespoon Kashmiri Red chilli paste
15. Salt as required
16. 1 to 1/2 teaspoon dhaniya jeera powder
17. Cumin – coriander powder
18. ¼ teaspoon turmeric powder
19. ½ teaspoon kashmiri red chilli powder
20. ½ teaspoon Garam masala powder
21. 2.5 table spoon Cashew paste
22. 1 cup water
23. ½ teaspoon kasoori methi
24. 1 large capsicum chopped
25. ¼ cup grated paneer
26. 200 grams Paneer chopped in cubes
27. Handful of coriander leaves
For cashew paste:
First soak 12 to 15 cashews in hot water for 30 minutes adding 1 tbsp. water grind it to a fine paste & keep it aside.
For Red chilli paste:
Soak 6 to 8 whole Kashmiri red chillies in water for 30 minutes. Adding 1 tbsp. water grind it to a fine paste & keep it aside.
Making Paneer Toofani:
• Heat 6 tablespoons oil in a thick bottomed pan or kadai
• Add 1 teaspoon cumin seeds, 2 black cardamom, 4 green cardamoms, 6 to 8 black peppers, 3 cloves, 1 inch cinnamon, 1 medium tej patta (indian bay leaf).
• Sauté for 30 seconds till the dry spices are fragrant.
• Add 2 medium to large onion finely chopped
• Sauté them till they turn light golden or golden
• Now add 2 teaspoons chopped garlic, 5 to 6 green chillies chopped, few ginger julienne
• Sauté till the raw aroma of ginger-garlic goes away.
• Now Add 1 cup tomato puree & 2 tablespoon Kashmiri Red chilli paste
• Cook tomato puree & chilli paste for 3 to 4 minutes.
• Note: you must cook chilli paste well otherwise it will taste raw in curry.
• Now add Salt as required, 1 to 1/2 teaspoon dhaniya jeera powder (Cumin – coriander powder), ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon Garam masala powder, 2.5 table spoon Cashew paste
• Mix well and sauté for 2 minutes
• Add 1 cup water. Mix well.
• Cover and cook for 6 to 8 minutes.
• Now add ½ teaspoon kasoori methi and 1 large capsicum chopped
• Mix well. Cover and cook for another 2 to 4 minutes
• Now add ¼ cup grated paneer & mix
• Add 200 grams Paneer chopped in cubes & mix
• Simmer the Paneer Toofani for 2 to 3 minutes more
• Add Handful of coriander leaves & Mix
• Serve Paneer Toofani with roti or naan or paratha (Indian flat breads), steamed rice, jeera rice (cumin rice).
