Hello,knock knock-did any one miss me around?I know I've been away just for a while but it is not very often I disappear just like that:).Been down with viral fever and cough and feeling terrible.A fever does put you back into place,never have I felt so helpless,weak and miserable.Anyway,back to business now and the first thing I cooked after one full week is this simple Paneer curry.
I love Sunday lunches,which mostly consist of a Biryani/Pulao,a Paneer curry or a Gobi Manchurian,lots of raita and lijjat pappad.This Sunday was no different.I resorted to a simple paneer curry,recipe courtesy my sis-in-law Soumya.Her dishes are always simple and delicious.She doesn't like to stick around in the kitchen much,so it is always short cut dishes without compromising on the taste.
Other Soumya Specials - Gajar ka Halwa | Banana Halwa
Instant Paneer Curry
Ingredients
Paneer - 200gms,cubed and shallow fried
Onions - 3,chopped roughly
Carrots - 2 medium,chopped roughly
Tomato - 3,chopped roughly
Cashewnuts - 4-5
Cinnamon - 1' piece
Cloves - 3-4
Cardamom - 2
Milk - 1/4 cup
Ghee+oil - 1 tbsp
Chilly powder - 1 tsp
Salt to taste
Frozen peas - 1/4 cup(optional)
Kasoori methi - 1 tbsp
Method
In a mixer jar,grind together
onions,tomatoes,carrots,cashewnut,cinnamon,clove and cardamom to a smooth paste by adding enough milk to ease the grinding process.
In a non stick pan add ghee+oil and saute this paste for 5-7 minutes.If the paste is too thick,you can add more milk or hot water.
Mix in chilly powder and salt to taste.
Now add the peas(cooked for a minute in full power in the microwave)if using,shallow fried paneer and kasoori methi and let it cook for another 5-7 minutes.
Notes
- Adding carrots gives the curry a natural orange hue and a thick gravy.You can thin down the gravy using milk or water.
- The curry can be made with paneer alone or can be combined with other vegetables like peas,capsicum etc.
- The gravy works well as a base for vegetable curries too.
