Sunday, July 27, 2014

Green Curry Paneer

Paneer - this is one ingredient with which you can experiment endlessly and the output is mostly amazing. Its one of my favorite. I love to try out new dishes made with Cottage Cheese. Its a delight to eat as well as to cook. Rich in calcium, one of the best product of milk which is amazing for your health too.



250 gms Paneer or Cottage Cheese
1 onion chopped finely
1 tomato pureed
4-5 tbsp Green Chutney
10-12 cashewnuts to make a paste
1 tsp salt or to taste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander - cumin powder
1 tsp cayenne pepper
1 tsp sugar
1 tsp cardamom powder
1 tbsp ginger-garlic paste
1/2 cup milk


Soak cashewnuts in boiling hot water for 10 minutes and then grind them into a fine paste.

Heat oil in a pan, add onions, cook till they turn pink, add ginger-garlic paste, cook till the color turns deep, add cashew paste and saute, reduce the flame and cook for 2-3 minutes, add green chutney and then add tomato puree, add salt and all the above spices, cook it for 8-10 minutes till the masala changes color and starts leaving oil. Turn off the flame.
Add hot 2 cups hot water and 1/2 cup milk. Give it a boil, add sugar, then cook it on medium flame till the gravy becomes thick, add paneer cubes and let it cook for 2-3 minutes so that the paneer gets coated well with the gravy. If you want you can fry the paneer and then add, I prefer it raw since like this its less on calories.

To make Green Chutney
1 bunch of coriander leaves - separate the leaves from the stalk and use the leaves after washing them well
4-5 green chillies
1 1/2 lemon juice
1tbsp sugar
1 tsp cumin seeds
1 tsp Bengal Gram split (optional)
Water enough to make a fine paste

Grind the above ingredients together to make into a fine chutney. If you don't want it too spicy, use 1 or 2 green chillies.

Serve hot with Naan, Roti or Parantha.

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