Paneer (Indian Cheese) is a regular ingredient in a dish at least once a week at home. So, I try different variations in making dishes with Paneer. I tried a Paneer Curry on the basis of the south Indian Style Varuthu Aracha (roasted and ground) curry. And it turned out to be a wonderful curry. Give it a try. You will love it.
For roasting and grinding:
Bedgi Red Chillies – 4 to 5
Cinnamon Stick – 1 small piece
Fennel Seeds / Saunf – ¾ tsp
Green Cardoman – 3
Cloves – 2
Coriander Seeds – 1 tbsp
Grated Coconut – ¼ cup
Oil – 1 tbsp
Onion – 1 (chopped)
Large Tomato – 1 (chopped)
For Paneer Curry:
Paneer (Indian Cheese) – 200 Gms (cut into cubes)
Oil – 1 tbsp
Cumin Seeds – ¾ tsp
Turmeric Powder – 1/8 tsp
Sugar – ½ tsp
Garam Masala – ¼ tsp
Salt – to suit taste
In a frying pan, fry the Red Chillies, Cinnamon, Cloves, Cardoman, Fennel Seeds and Coriander Seeds with ½ tbsp of Oil for 30 to 40 seconds.
Add the grated Coconut and roast till it turns light brown in color. Transfer to a plate or bowl and keep aside.
Add ½ tbsp of Oil to the same pan. Add the chopped Onion and sauté them for a minute in medium flame.
Add the chopped Tomatoes and cook till they become soft.
Grind the dry roasted ingredients along with the roasted Coconut in a mixer. Add the cooked Onion and Tomatoes. Crush them. Blend all of them together with little water to a fine paste. Transfer and keep aside.
Heat a tbsp of Oil in the same pan used for frying the coconut.
Add the ground Masala Paste when the Oil becomes hot. Add Salt and Turmeric powder. Sauté it in low to medium flame till the gravy becomes thick.
Add ½ cup of water. Mix well.
Simmer for 3 to 4 minutes in low to medium flame.
Add Salt & Sugar. Mix well and adjust Salt, if required. Adjust water to get the required consistency. It should become watery. Add the Paneer Cubes and the Garam Masala. Mix gently.
Simmer for 3 to 4 minutes in low to medium flame. Transfer to a serving bowl.
Enjoy with Bread, Roti, Chappati, Naan and steamed Rice.
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