I love rotis and I love to experiment flavors for its complimenting side dish. In this trial I have found this simple dish prepared with easily available ingredients very tasty that goes perfect with Indian bread. Here is how I prepare my Paneer Curry.
Ingredients:1. Paneer - 75 grams
2. Red Chilli - 1 to 2
3. Jeera - 1 tsp
4. Mustard - 1/2 tsp
5. Tomato - 1 diced into small cubes
6. Onion - 1 chopped fine
7. Garlic - 6 to 7 cloves
8. Yogurt/Curd - 2 tsp
9. Tamarind powder - 1 tsp
10.Garam Masala - 1/2 tsp
11.Olive oil - 2 tbsp
12.Turmeric - a pinch
13.Salt - to taste
14.Jaggery - small piece
15.Carrot - 1 small
Method:
1. Boil the diced carrot with a pinch of salt.
2. In a kadai heat a tbsp of oil.
3. Add jeera/cumin seeds, methi(mustard), red chilli and garlic pods and fry until the flavours fill the room.
4. Add the chopped onions, garam masala, turmeric and tamarind powder and fry till onions turn transperant.
5. Add the diced tomato and cook for another 3 minutes.
6. Add the boiled carrot and remove the kadai from flame.
7. Allow this mixture to cool so that you grind it into a fine paste.
8. Smear another pan with a little olive oil and fry the diced panneer cubes on all sides.
9. Add the paste into this pan and add a little water to adjust the consistency of the curry.
10. In goes a little of jaggery and salt if needed.
11. Once the curry is cooked completely, remove the pan from the flame, add thick curd and slowly mix it well.
Your simple Paneer/Cottage cheese curry is ready to be served with chapati/rotis/naan Bread/puris.
This proportion makes curry that serves two.
Variation: This paneer curry can be enhanced in richness by adding roasted cashews and almonds.
I did not click any pictures of the curry when prepared. Surely will do and post it the next time its made.
Ingredients:1. Paneer - 75 grams
2. Red Chilli - 1 to 2
3. Jeera - 1 tsp
4. Mustard - 1/2 tsp
5. Tomato - 1 diced into small cubes
6. Onion - 1 chopped fine
7. Garlic - 6 to 7 cloves
8. Yogurt/Curd - 2 tsp
9. Tamarind powder - 1 tsp
10.Garam Masala - 1/2 tsp
11.Olive oil - 2 tbsp
12.Turmeric - a pinch
13.Salt - to taste
14.Jaggery - small piece
15.Carrot - 1 small
Method:
1. Boil the diced carrot with a pinch of salt.
2. In a kadai heat a tbsp of oil.
3. Add jeera/cumin seeds, methi(mustard), red chilli and garlic pods and fry until the flavours fill the room.
4. Add the chopped onions, garam masala, turmeric and tamarind powder and fry till onions turn transperant.
5. Add the diced tomato and cook for another 3 minutes.
6. Add the boiled carrot and remove the kadai from flame.
7. Allow this mixture to cool so that you grind it into a fine paste.
8. Smear another pan with a little olive oil and fry the diced panneer cubes on all sides.
9. Add the paste into this pan and add a little water to adjust the consistency of the curry.
10. In goes a little of jaggery and salt if needed.
11. Once the curry is cooked completely, remove the pan from the flame, add thick curd and slowly mix it well.
Your simple Paneer/Cottage cheese curry is ready to be served with chapati/rotis/naan Bread/puris.
This proportion makes curry that serves two.
Variation: This paneer curry can be enhanced in richness by adding roasted cashews and almonds.
I did not click any pictures of the curry when prepared. Surely will do and post it the next time its made.
This is a new style of a curry. Have never read/seen about carrots in a curry... interesting!
ReplyDelete@Shilpa: Thanks!! I love innovation and it sometimes turns out great. However I'd be ready for disasters too. The ones that come out a hit will join this space. So you can try them on..
ReplyDelete