This happens to be one of my favourite paneer recipes. I first tasted it at my mejo-mashi's residence and fell in love with its awesome subtle flavour. After marriage, I called her up on the eve of my in-laws' anniversary to request her to provide me with the recipe. This will also remain close to my heart for the following reason. My sister-in-law, Titai, and her husband Abir, had been asked to join in a family dinner that night and I considered that it being Mamoni's anniversary, she should have others celebrating it by helping her out that day with the planned dinner. So she cooked an amazing ghee-bhaat (a sweet polao) and chicken curry while I prepared this dish. I was awfully nervous that it would go wrong (especially since I had never cooked anything before or after my marriage except microwaved tomato rice and dhania chicken, which K helped me out with anyway) and everyone would secretly add me to their list of bad cooks. However, it turned out scrumptious and everyone was impressed for good (especially our family Gurudev, who was the one to give me the idea of doing my share in the cooking that day in the first place) !
METHOD :
Fry the paneer cubes till golden brown. Retain the oil.
Keep the paneer cubes immersed in mildly hot, salted water for about 20 mins.
Mix the 3 sauces well and keep aside.
Re-heat the residual oil.
Add onions, stir fry till golden-brown.
Add capsicum/bell-pepper. Stir-fry till soft and glassy.
Add tomato, followed by ginger paste. Mix well.
Season with salt and sugar.
Add half a cup of water to the mixture. Bring to a boil. Allow the water to reduce till gravy is according to desired texture.
Introduce the fried paneer (after draining the salted water).
Mix well to coat paneer with the gravy.
Add green chillies.
Allow the entire mixture to cook till paneer is tender and cooked through.
Pour in the sauce mixture. Stir thoroughly.
Add the arrowroot/cornflour 2 mins before removal from heat.
TIPS :
You may substitute the arrowroot or cornflour with flour.
