Pakashastra

Pakashastra

Monday, December 15, 2014

Pudina Paneer Kurma


Ingredients:

Onion - 1 large
Tomato - 1 small
Capsicum - 1 small
Cooking Oil - 1 tablespoon
Turmeric Powder - 1/4 teaspoon
Red Chill Flakes - 1/2 teaspoon
Sugar - 1 teaspoon
Salt to taste
Paneer - 400 gms

For Masala:

Fresh Mint Leaves (Pudina), chopped - 1 cup, tightly packed
Coriander Leaves, chopped - 1/2 cup, tightly packed
Roasted Peanuts - 1/4 cup
Coconut, grated - 1/2 cup
Green Chillis - 5
Garlic Cloves - 4
Cinnamon - 1" long stick
Cloves - 5
Peppercorns - 6
Cardamom seeds - 1/4 teaspoon

For Garnishing:

Chopped Coriander Leaves

Method:
  1. Chop onion and tomato.
  2. Cut capsicum into 1/2" squares.
  3. Cube paneer and boil them in salt water. This makes paneer soft. Drain the water, keep aside.
  4. Heat oil in a pan.
  5. Add chopped onion, saute until translucent.
  6. Now add capsicum pieces and saute for 4-5 minutes until they are a little soft but still a little crunchy.
  7. Add tomatoes, saute until they turn soft.
  8. Add turmeric powder, red chilli flakes, sugar and salt. Mix well and let it cook on low flame for 4-5 minutes.
  9. Meanwhile, grind all the ingredients for masala adding a little water. Grind into a smooth paste.
  10. Add the paste to sauteed vegetables. Mix well. Cook for 10 minutes on low flame.
  11. Add paneer cubes.
  12. Pour a little more water to adjust the consistency of the gravy.
  13. Let it cook on low flame for about 10 minutes.
  14. Garnish with chopped coriander leaves.
  15. Serve hot with roti, phulka, paratha of your choice.

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