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Friday, July 16, 2010

Paneer Curry

Cooking Time Required: 30 mins
Cost of Preparation: 50-60 rupees

Ingredients: Paneer (cottage cheese, 200 gm), potato ( 1 no, medium), tomato ( 1 no, large), onion ( 2 nos, medium ), green chilli ( 1 no ), ginger garlic paste ( 1 tsp), maggie bhuna masala ( 1 tbs ), cumin-fennel-methi seeds (1/3 tsp), cumin powder (1/3 tsp), coriander powder (1/3 tsp), garam masala (1/4 tsp), kasuri methi ( 1 tsp), turmeric , ghee ( 1 tsp), oil ( 3-4 tsp), salt to taste.

Cooking: Peel the onions and cut into two. Put in a pressure cooker along with the tomato, add 1 cup water, cover the lid and put on the stove. Keep it on for two whistles, then remove and keep aside to cool. Once cool, drain excess water and mash the boiled onion and tomato. Cut the paneer into medium sized cubes and keep aside. Cut the potato into four pieces along its length and keep aside. Soak the kasuri methi in a cup with some warm water.

Heat the ghee in a pan. When it becomes hot, add the paneer pieces. At the same time, take water in a pan and put on the stove. Add salt and turmeric to the water and bring to a boil.
Stir fry the paneer till the colour changes from white to light golden brown. Remove from the pan and add to the boiling water. Boil for 2 mins and keep aside.

Heat the oil in a kadai (wok). When it becomes hot, add the potato pieces. Fry for 5-6 mins, remove and keep aside. Then add the fennel-methi-cumin seeds along with the green chilli. Add the mashed tomato-onion paste to the spluttering seeds. Stir fry for 2-3 mins. Then add the ginger-garlic paste along with some salt. Stir fry till the paste darkens slightly. Add the cumin and coriander powder. Stir for about a minute, and add the maggie bhuna masala. Stir another two mins and add 2-3 cups water. Bring to a boil. Add the potato and paneer pieces. Boil for 10 minutes. Add the kasuri methi and garam masala. Boil for another 2-3 minutes and remove from the stove. Tastes equally good with rice, roti or puri.

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