Monday, 20 August 2012

Paneer curry

Paneer potato masala Curry
1.Grated Paneer - 1 cup
Boiled and mashed potato - 1 cup
2.Onion chopped - 1
Tomato chopped - 1
Green chilli - slit - two
Ginger sliced - 1 teaspoon
Garlic sliced - 1 teaspoon
Curry leaves - few
Cumin seed- 1/4 teaspoon
Oil - 1 1/2 tablespoon
Salt

Powders - Turmeric powder - 1/4 teaspoon, Chilli powder - 1/2 teaspoon, coriander powder - 3/4 teaspoon,mango powder or chat masala (if available ) 1/2 teaspoon- or if you are from kerala go for meat masala)

Peanut butter - 1/2 teaspoon (optional- but believe me this gives a very rich flour ).

Cream or coconut milk - 1/4 cup (but often I use hot water ).

Method:

1. Heat 1 tablespoon of oil in a pan and fry paneer in low heat for few minutes and remove from heat.
2. Add the remaining oil to that pan and fry curry leaves, ginger, garlic green chilli for a minute or so.
3. Add onion and 1/4 teaspoon salt and cook in medium heat for 5 minutes.
4. Mix all the powders with 1/2 teaspoon water and make a paste. Add this to the onion mix and fry for 2 minutes
5. Add chopped tomato and cook this till the oil starts separating from the edges.
6. Take 4/3 portions of this masala and allow this to cool and grind well.(optional I often omit this step if I am cooking for myself )
7. Add peanut butter to the hot onion masala and fry for one minute. Now add mashed pottato to this mixture and stir well & the prepared paneer to this mixture and cook for one or two minutes
8. Mix the grind masala with the curry and let this all boil once. Now you can reduce the heat and add cream or coconut milk. Don't boil the curry again. Stir well.

Serve this with chappati, pasta or rice.

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