Wednesday, December 07, 2016
Gateway to Sikhism
Paneer Anda

Ingredients:

  • Paneer
  • Eggs, hard boiled
  • Garlic, minced
  • Onion
  • Tomatoes, blanched & diced
  • Turmeric powder
  • Garam Masala
  • Pepper powder
  • Chili powder
  • Ghee
  • Salt
  • 200 gms.
  • 4 nos.
  • 4 flakes
  • 1 no.
  • ¾ tsp.
  • 1 nos.
  • ¾ tsp.
  • As required
  • As required
  • 2 tbsp.
  • As required


Method:

1. Cut the paneer into small pieces and fry in little ghee to a pale gold colour. Drain and set aside.

2.Heat 2 tbsps. ghee and fry ground onion and garlic to a golden brown colour.

3.Put in all the spices with the exception of garam masala and fry slightly then put in tomatoes and cook till ghee separates.

4.Put in 1 cup water and cook till dry, then mash to a smooth paste with the help of a wooden spoon.

5.Put in 1 cup more of water, bring to a boil, reduce heat and put in paneer and eggs.

6.Simmer gently for 8-10 minutes.

7.Serve hot garnished with garam masala and coriander leaves.

 
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The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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