Jodhpuri Mirch Paneer | Mathania Paneer
Jodhpuri Mirch Paneer is a flavorful dish originating from the city of Jodhpur in the Indian state of Rajasthan. It typically consists of paneer (Indian cottage cheese) cooked with Mathania Mirch, a variety of chili known for its spice and flavor. The dish often includes a blend of aromatic spices and other ingredients such as onions, tomatoes, ginger, garlic, and coriander leaves. It's known for its bold flavors, rich gravy, and spicy kick.
Ingredients
For Chilli Paste
- 1 cup warm water for soaking chilies
- 3 Mathania mirch Replace any other mild-flavored chilies such as Kashmiri or Byadagi red chilies
- 200 gms paneer (Indian cottage cheese)
- 3 tbsp oil
For Jodhpuri Mirch Paneer
- 1 tsp cumin (Jeera)
- 2 medium sized onions
- 3 large tomatoes
- 5 green chilies
- 1 tbsp ginger garlic paste
- 1 tsp chopped ginger
- 1 tbsp garam masala
- salt as per taste
- 2 tbsp chopped coriander leaves
Instructions
Making chilli paste
- Soak 3 Mathania red chilies or any other mild-flavored chilies such as Kashmiri or Byadagi red chilies in 1 cup of hot water for 30 minutes.
- After 30 minutes, blend the soaked chilies with 3 tablespoons of water to create a smooth paste.
Making Jodhpuri Mirch Paneer
- Heat 3 tablespoons of oil in a pan.
- Once the oil is hot, add 1 teaspoon of cumin seeds (jeera) and fry until the cumin seeds splutter.
- Add 2 medium-sized finely chopped onions and fry them until they turn a light golden brown color.
- Add 1 tablespoon of ginger garlic paste, 1 teaspoon of chopped ginger, 5-6 slit green chilies, and the prepared red chili paste.
- Mix well and sauté for a few minutes.
- Add 3 finely chopped large tomatoes.
- Cook the tomatoes until they become mushy and soft, and the oil starts to leave the sides of the pan.
- Add salt to taste.
- Add 1 tablespoon of garam masala.
- Sauté for 30 seconds.
- Add the paneer cubes to the masala mixture and coat them evenly.
- Cook covered for 2 minutes to allow the flavors to meld together.
- Garnish with chopped coriander leaves and serve hot with roti, naan, or rice.