Dalmoth ki sabji
Method
- Chop onion and capsicum in long slices and grate ginger.
- Cut paneer into fine cubes.
- Add oil to a pan and heat for a minute.
- Add cumin, aniseed, asafoetida, mustard, chilli powder and salt to the oil.
- After the spices crackle, add onion and grated ginger into the pan.
- When the onion starts to get golden brown add capsicum and paneer.
- Cook on low flame until the paneer is brownish in colour.
- Finally, add dalmoth to the pan and stir it with paneer and onion in a slow round motion.
- Keep stirring, this will prevent dalmoth from getting overheated as it is already deep fried.
- When dalmoth is crisp, turn off the gas.
- Serve hot with the meal as sukha sag.
Ingredients:
250g - dalmoth (bhujia readily available in market)
100g - paneer
1 - capsicum
1 - medium-sized onion
1 tbsp - ginger, grated
Red chilli powder as per taste
Salt as per taste
1 tbsp - oil
A pinch of asafoetida
1 tbsp - cumin, aniseed, and mustard
250g - dalmoth (bhujia readily available in market)
100g - paneer
1 - capsicum
1 - medium-sized onion
1 tbsp - ginger, grated
Red chilli powder as per taste
Salt as per taste
1 tbsp - oil
A pinch of asafoetida
1 tbsp - cumin, aniseed, and mustard
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