What would be life without Paneer, I often wonder - a versatile ingredient that lends itself to soooo many dishes, without hogging the limelight itself ! Almost absent, yet present .. wondering if I continue thus, I might end writing an ode to Paneer 🙂 (chuckle!).
Today's dish - Paneer Potato Curry came out beautifully, ably referenced with Nita Mehta's book - More Paneer dishes , and is an entry post to Blogging Marathon's Day 4 under the theme "Cookbook Recipes". I slightly modified the recipe by adding potatoes and it came out wonderfully along with Phulkas for dinner..
See what my fellow marathoners are upto here.
Also sending this to :
Priya's bookmarked recipes, Radhika's Subjis for Rotis along with my own event - Healthy Lunchbox Ideas - Paneer hosted by Jayashree.
Prep time : 10 mins. Cooking time : 10 mins. Serves : 3
Ingredients:
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Paneer - 200 gm
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Potatoes - 150 gm
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Onions - 2 large (split use) - diced lengthwise
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Tomatoes - 1 large
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Cream - 2 tablespoon (opt)
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Kasuri Methi - 1 tBSP
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Salt - to taste
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Oil - 2 tablespoon (split use)
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Turmeric - ½ tsp
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Chilli powder - ½ tsp
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Kitchen King Masala powder - ½ tsp
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Garam Masala powder - ½ tsp
- Coriander leaves for garnish
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For masala paste: Garlic - 2 pods, ginger - 1 inch piece, cardamom - 1, cinnamon - ½ inch, green chilly - 2
Method:
1) In a skillet, heat 1 tablespoon oil. Fry paneer cubes till golden brown. Reserve in a bowl of tepid water. Boil whole potatoes in slightly salted water. Peel and cube them the size of the paneer cubes.
2) Fry the onions in a tablespoon of oil till golden brown with a pinch of sugar. Take half of these caramelised onions and grind it with the rest of the ingredients under "masala paste"
3) Add this paste back on the pan along with the remainind fried onions. Stir well on medium heat. Add turmeric, dry masala powders, salt and tomatoes and cook covered till tomatoes are mushy. You may add ¼ cup water if required.
4) Once the mixture starts leaving oil, add the paneer and potatoes. Stir well. add in green coriander, kasuri methi and cook on simmer for 5 -6 more mins.
5) Finish with cream and serve hot with Rotis. If you are using milk instead of cream, make sure you add that before adding the paneer and stir in lightly on a low flame to prevent breaking. Both cream and milk made the dish more creamy.
Harini says
wow! sounds very flavorful!
Unknown says
looks perfect for rotis...
Tes says
It looks so beautiful and delicious. I would really love this with some rice 🙂
Tes
http://tesathome.com
Padmajha says
Oh yea paneer is indeed an incredible ingredient. Curry looks delicious.
Priya Sreeram says
u know your first line is somethg my daughter asks often (gee); anyways nice n hot looking dish
Gayathri Kumar says
Delicious and flavourful...
jayasree says
Looks and sounds delicious. Paneer and potato- an ever winning combo.
Archana Vivek says
yummy yummy
Sensible Vegetarian says
Lovely combo, looks super delicious.
Suma Gandlur says
Yummy and flavorful1 I was almost about to make a similar dish today 🙂
Cool Lassi(e) says
My, what a tempting Paneer Curry! Love it!
Pavani says
Curry looks awesome, potatoes & paneer are our household favorites.
Aarthi says
lovely combo..i love aloo as well as paneer
Rujuta says
Curry looks tempting..Potato and paneer is a winning combination..
Happy Blogging
Rujuta
http://theworldaccordingtorujuta.blogspot.com/
Srivalli says
Ok I love paneer in all forms!..:) looks very nice..