Qasar- E- Pukhtan

The first time I entered the kitchens cooking some delicious fare from Awadh, I was absolutely mesmerized by the names, which sounded both elegant and mysterious. Suddenly we had names like Koh-e-awadh, Guncha-o-Kheema and Qasar-e-pukhtan flying around. I'm sure, the customers who came down to eat must have been equally intrigued and must have ordered ordinary dishes with these fancy names just to check them out.

Qasar-e-Pukhtan is one of them. In simple terms, it is another version of the shahi paneer. But the names makes it sounds as if something out of the world being prepared just for you. After all these years, I felt like trying these fancy dishes out. This particular recipe is my version of the famous dish ( atleast famous in the kitchens of Welcomgroup). There are other versions that exist that use cashew paste and papaya paste but this turns out just fine.

Qasar-E-Pukhtan
Ingredients:
Paneer (Cottage Cheese) - 250 gm
Tomatoes - 4 Large
Onion - 1
Ginger Paste - 3 Tblsp
Garlic paste - 3 Tblsp
Red Chillies, dried - 3
Shahi Zeera (Black Cumin) - 2 Tsp
Corriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
green Cardamom, crushed - 1
Mace(Javitri) - 1/2 Tsp
Garam Masala Powder - 1 Tsp
Processed Cheese - 3 Tblsp
Salt - To Taste
Oil - 2 Tblsp

Method:
1. Heat very little oil in a pan and saute the onions for a minute.
2. Add in roughly chopped tomatoes and ginger & garlic paste alongwith dried red chillies.
3. Add in a little water and cook till the tomatoes are totally mashy.
4. Take out from flame, cool & make a paste in a processor.
5. Add 2 tblsp oil in a wok and heat.
6. Add in the shahi zeera.
7. When the shahi zeera crackles, add in the paneer cubes and fry for 2 minutes.
8. Add in the tomato paste and other spices.
9. Cook to form a gravy. Stir in the processed cheese and cook for 5 more minutes.
10. Serve hot garnished with chopped corriander and cream.

Posted in: North Indian Cuisine,Paneer,vegetarian dishes