Doodhi Paneer Ka Sukha Salan

To day I am going to share one more Hyderabadi delicacy from the same book Royal Hyderabadi Cooking by Master chef Sanjeev Kapoor and Chef Harpal Singh Sokhi. The recipe is Doodhi Paneer ka Sukha Salan. In Hyderabadi cuisine These Salans have their special place with the flavors of their own ingredients.Main ingredient for this salan is the masala paste which is made by typical Hyderabad flavors like Dry coconut, peanuts, sesame seeds and tamarind pulp. This masala is a star for Salan, Salan is normally made with vegetables like Mirchi (big green chillies like Banana peppers) and also a combination of ridge gourd and lamb, karele ka salan and many more like this. Actualy Salan is a gravy based side dish for biriyani or with any Indian bread. Today I am going to share salan recipe with a unique combination that is Bottle gourd and Paneer and this is my choice of combination for second day BM post under cooking from a book theme. So let's check the recipe....
INGREDIENTS:--
Bottle gourd  ---  1 peal and cut in to 3/4 inch cubes
Paneer    ----   200 gms cut in to cubes
Grated dry coconut  ----  2 tab sp
Peanuts  -----  1 tab sp
Sesame seeds  ---  1 tea sp
Tamarind -- 1 golfball size ball
Oil    ----  4 tab sp
Oil for deep frying the onions and panneer
Onion   ---- 1 medium sliced.
FOR SEASONING:--
Cumin seeds   ---  1/4 tea sp
Fenugreek seeds   ---1/4 tea sp
Fennel seeds  ---- 1/4 tea sp
Onion seeds (kalonji)  ---  1/4 tea sp
Mustard seeds  ---- 1/4 tea sp
Curry leaves  ---  8 leaves
Ginger garlic paste ---  2 tea sp
Green chilies --- 4 chopped
Coriander powder  ---  1 tea sp
Roasted cumin powder  --- 1/2 tea sp
Turmeric powder   --- 1/4 tea sp
Red chilli powder  ----  1/2 tea sp
Garam masala powder  ----   1/2 tea sp
Salt to taste 
Fresh coriander leaves  ---- 1 tab sp chopped
                                                                            

                                                                            
METHOD:---
1.Dry roast the coconut, peanuts,sesame seeds, cool and grind in to fine paste with little water and set a side.
2. Soak tamarind in warm water for 15 minutes  and squeeze the pulp with little water strain and set a side.
3. Heat oil in a pan and fry sliced onions till golden brown and crisp remove and set a side then fry paneer pieces for a while remove and set a side.
4. Heat four tab sp oil in a pan add cumin seeds, mustard seeds, fennel seeds, kalonji, fenugreek seeds when they began to splutter add curry leaves, ginger garlic paste and saute till raw smell disappear.
5. Now add the copped green chillies and bottle gourd pieces, salt to taste give a good stir cover and Cook for 15 minutes in a low heat, stir in between.
6. Add coriander powder, turmeric powder, red chilli powder, cumin powder stir for four minutes.
7. Add fried onions, stir fry for few minutes then add peanut and dry coconut paste, tamarind pulp give a good stir and cook till the oil separates
8. Stir fry well to coat the masala all over the pieces, add garam masala powder, chopped coriander leaves again give good stir.
Remove from the stove and serve hot with roti or rice.
This is my second post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.