Urban Tadka is an award-winning Indian restaurant in Sydney. They were voted readers' choice for restaurant of the year at the 'Australian Good Food & Travel Guide 2016 Awards' and won 'Restaurant of the Year' at the India Australia Business and Community Awards in 2015.
This week, Urban Tadka's celebrated chef, Dimpy Singh showed SBS Hindi's Executive Producer Kumud Merani how to cook his signature dish - and shared some tips along the way.
The north-Indian dish, Paneer Launglata, is perfect for Mother's Day and will no doubt make your mum very happy.
Here's how to make Paneer Launglata.
Ingredients
- COTTAGE CHEESE CUT INTO CUBES
- FRESHLY GRATED GARLIC AND GINGER
- CHOPPED ASSORTED CAPSICUMS
- CUMIN AND CORIANDER SEEDS
- OIL
- SALT TO TASTE
- ANARDANA AND AMCHUR POWDER
- FRESH 50 gms THICKENED CREAM
- CHOPPED RED ONIONS
- FINELY CHOPPED GREEN CHILLIES
- JULLIANS OF FRESH GINGER, SHALLOTS, CHERRY TOMATOES & DRY RED CHILLIES FOR GARNISH
METHOD
- In a frying pan, heat old or desi ghee or butter.
- Add cumin seeds, broken or semi-crushed coriander seeds.
- Add fresh garlic, ginger and green chillies.
- Mix it weel and cook for about 2 minutes or so.
- Then add finely chopped onions until golden brown.
- Add salt and mix.
- Add chopped assorted capsicums.
- Mix and cook for about a minute.
- Add cubes of fresh cottage cheese/paneer.
- Add 2 spoons of tadka sauce/gravy*
- *(Tadka sauce gravy is made with slow cooked onions and tomatoes cooked together) ps- (we can aslo make this dish without the Tadka sauce gravy (by adding chopped red onions and half chopped tomatoes)
- Cook for 2 minutes.
- Add 2 spoons of fresh cream, one spoon of anardana and amchur powder to finish off.
- Garnish with jullians of ginger, cherry tomatoes, fresh coriander and dry red chillies.
