Urban Tadka is an award winning Indian restaurant in Sydney. They were voted readers' choice for restaurant of the year at Australian Good Food & Travel Guide 2016 awards and Restaurant of the year at IABCA Awards 2015.
This week, Urban Tadka's celebrated chef, Dimpy Singh cooked up a special mother's day recipe with SBS Hindi's Executive Producer Kumud Merani at their lush restaurant in Terry Hills, Sydney.
This mother's day, make mummy a delicious north-Indian dish, Paneer Launglata, a signature dish by Chef Dimpy Singh.
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.
