Tuesday, October 26, 2010
Paneer - chopped in cubes (you can shallow fry it or use it as is)
Onions - finely chopped - 1 big or two small
Tomato paste/fresh tomatos - 2 full spoons/2 big ones (finely chopped)
Red chilli powder - 2 spoons (or upto your taste buds)
Kaju powder/paste - two spoons
Salt to taste (1 and 1/2 spoon)
Cumin powder - (jeera powder) - 1 spoon
Dhania powder - 1 spoon
garam masala (optional) - 1/2 spoon
full cream (or full fat milk) - 1-2 spoons
Method of preparation
Add oil in a kadai and then add onions. Fry them until they become translucent. Now add tomatos and salt. Salt makes them cook fast (tomatos). Leave them on flame for couple of minutes by stirring in between. After tomatos are cooked, add little water along with kaju paste/powder. Mix in between. The base will become little thick. You can add all masalas (cumin, coriander, Red chilli, garam masala) to the gravy. Finally before taking off from stove add paneer cubes to it. leave it on for couple of minutes and then serve it hot with roti.
Paneer curry goes best with Roti, paratha, naan etc. But you can have it with rice if needed.
Labels: Special Curries