More Curry Recipes
|250 gms Paneer (cottage cheese), cut into 1-inch cubes|
|2 tablespoons Dry Coriander Seeds|
|2 Dry Red Kashmiri Chillies|
|1 Green Cardamom|
|2 medium Capsicums, chopped into 1-inch pieces|
|3 medium Tomatoes, finely chopped|
|2 medium Onions, finely chopped|
|1 tablespoon Ginger-Garlic Paste|
|1/2 teaspoon Red Chili Powder|
|2 tablespoons Tomato Puree, optional|
|2 teaspoons Dry Fenugreek Leaves (kasuri methi)|
|3 tablespoons Cooking Oil or Ghee (clarified butter)|
|2 tablespoons Fresh Cream, optional|
|1/3 cup Water|
|Salt, to taste|
- Dry roast coriander seeds, kashmiri red chilli and green cardamom until nice aroma releases, for around 1-minute over low flame. Turn off flame and grind them in a grinder until smooth powder. Keep aside until required.
- If you are using frozen paneer, then defrost it before cooking. Place cubes in hot water for 7-8 minutes to keep them soft. Drain a them and keep aside until required.
- Heat oil or ghee in a non-stick pan over medium flame. Add chopped onion and sauté until it turns translucent.
- Add ginger-garlic paste and red chilli powder; sauté for 1-2 minutes.
- Add chopped tomatoes and mix well.
- Cook until they turn tender and oil starts to separate or for around 4-5 minutes. Add crushed spices powder (prepared in step-1), mix well and cook for 2-minutes. Add tomato puree and mix.
- Add chopped capsicum and salt, cook for 3-minutes.
- Crush dried fenugreek leaves (kasuri methi) using your hand and add in the curry.
- Add 1/3 cup water and cook for 3-minutes.
- Add paneer cubes.
- Mix and cook for 3-minutes. Add fresh cream.
- Mix well and turn off flame. Do not cook for longer after adding fresh cream otherwise it may curdle. Transfer prepared curry to a serving bowl and serve hot.
- This easy and authentic recipe uses paneer cubes directly. However, you can shallow fry them (either in oil or ghee) until light brown for variation in taste.
- You can use tofu instead of paneer if later is not available.