Sunday, 22 December 2013

Paneer masala

Hi all, this paneer masala is from '100 vagai side-dish' book by Archana Natarajan.  Thanks to Srivalli for an awesome CCC because I am utilizing all my cookbooks now, which otherwise would have been an dusky showcase material  :P  Never thought paneer masala would have been this much delecious that too without adding dense cashew paste or cream.  Recipe calls for an simple ingredients, yet awesome output.  Isn't it great??


This gorgeously looking paneer masala is too creamy and tasty that anybody can hardly resist :)  And they save a lot of time too :P  Comes in handy, especially if you have any sudden guests coming over also for an week-end treat!  Hubby loved it with roti/chapathi, though this would be guarentely an hit with pulao/rice :)





Preparation time:  10 minutes
Cooking time: 15 minutes
Serves 4

Ingredients required


  • 3 tsp oil
  • 1 Green cardamon
  • 150 gm of finely chopped onions
  • 150 gm of finely chopped tomatos
  • 1 green chilly, finely chopped
  • 1/4 cup curd or 2 tbspn curd
  • 1 tsp ginger paste
  • 1/2 tsp turmeric powder
  • Salt, to taste
  • 1 tsp of garam masala
  • 200 gm of paneer
  • Finely chopped coriander leaves, to garnish

Method

Heat oil and add green cardamon, let it sizzle.  



This is followed by adding onions, tomatos and green chillies. 


Cook them till water has all been absorbed. 


Now, add curd and simmer the flame for an minute.  Switch off the flame.  Let the mixture cool and blend them thoroughly.  



Bring back the blended gravy back to kadaai.  



Add turmeric powder, salt, ginger paste and garam masala.  Stir and cook till gravy boils, check the seasoning.  




Alternatively, cut paneer into tiny pieces and shallow fry them over tawa.  Drop them over boiling gravy and serve hot garnished with chopped coriander leaves.  


Enjoy with roti/rice.



Happy cooking :)  :) 

Linking this to Srivalli's CCC Challenge


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