Friday, November 19, 2010
Paneer - 200 grms - chopped in cubes (can be raw or can be fried ones, whichever your taste buds prefer)
Capsicum (Green) - 1 or 2 - chopped in cube(square) shapes
Onion - 1 - Chopped in cube shapes
Capsicum(red) - 1 - Optional in cubes shapes
Tomato - 1 or 2 - Chopped either cubes or vertically
Cumin powder - 1 table spoon
Coriander Powder - 1 table spoon
Red chilli powder - ask your tastebuds
Salt - I will also leave this to your tastebuds
Oil - 3-5 table spoons (depends on your choice again)
cumin seeds - 1 tea spoon or less
Kasoori methi - very little - smashed in hands
Cashew powder - 1 table spoon (optional)
Ginger garlic paste - 1 tea spoon (optional)
Turmeric - 1 tea spoon
Method of preparation
1) Keep all the vegetables cubed and ready. Take a kadai and add oil to it.
2) Add cumin seeds to it. Now add Onions to it and fry for a minute. Add ginger garlic paste and fry till its raw smell is gone.
3) Now add capsicum (both color if available) and fry for a minute.
4) Add all the powders and masala's and also add tomatos. Do not stir more otherwise the tomatos get very mushy.
5) Add little water if the curry is too dry. Add a little kasoori methi by crushing between your hands.
6) Once the vegetables are cooked, add paneer to it along with some water and cashew powder. Cover and cook them for five minutes and turn off stove. Cashew powder will give thickness to the gravy.
Your curry is now ready. It can be served hot with roti. Garnish it with coriander and dried onions. You can be creative at this step. Good luck and as always please let me know how it comes out.