Kutchi Paneer (Kutch-Style Paneer)

I don't actually remember how this curry came out. That's what I get for not doing the write-up immediately. I remember making it. But it's been... months, maybe longer. I don't remember how we liked it. The fact that I don't remember probably says something in itself. I don't think this one was particularly noteworthy in either direction. It wasn't bad. But it also didn't wow me. Probably.

Kutchi Paneer

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. canola oil
• 1 tsp. cumin seeds
• 2 tsp. sugar
• 1 tsp. coarse sea salt
• 1 tsp. cumin seeds, ground
• 1 tsp. coriander seeds, ground
• 1 tsp. ground cayenne
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground asafetida
• 1 bell pepper, seeded and chopped
• 1 large tomato, cored and chopped,/li>
• 2 c. water
• 250g spinach, chopped
• 250g Paneer, cubed and pan-fried
• 2 Tbsp. Bhuna Hua Besan

Directions

1. Heat oil over medium-high heat.
2. Add whole cumin seeds and sizzle for 10-15 seconds.
3. Remove from heat and sprinkle in sugar, salt, ground cumin, coriander, cayenne, turmeric, and asafetida.
4. Add bell pepper and tomato and return to medium-high heat.
5. Cook, uncovered, stirring, for ~2 minutes.
6. Add water and bring to a boil.
7. Pile the spinach on top, stirring occasionally to uniformly wilt the leaves.
8. Reduce heat to medium-low, cover, and cook, stirring occasionally, for ~12 minutes.
9. Stir in the fried paneer and cook, covered, stirring occasionally, for another 5 minutes.
10. Sprinkle in the flour and quickly stir it in.
11. Bring to a boil and coo, uncovered, stirring once or twice, until sauce thickens (~5 minutes).
12. Serve over rice and/or with rotis.