Saturday, October 10, 2009

Paneer Sabzi

Last week I had delicious salmon curry at my friend P's home. She found a new recipe on the internet and modified it as per her taste to make dry salmon curry. My husband Atul doesn't eat meat, so I tried the same recipe and substituted paneer instead of salmon. The verdict- awesome paneer curry with a new twist!


1 cup cubed paneer
1 cup thick curd
1 medium onion
1 teaspoon ginger-garlic paste
1 medium tomato
1/2 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric
1 teaspoon sugar
salt for taste
1/2 teaspoon garam masala powder
1/4 teaspoon pav bhaji masala powder
handful coriander leaves
1.2 teaspoon butter

oil for frying

Saute the paneer cubes in 2 tablespoon oil till light brown. Grind the onion, garlic, ginger into a fine paste. Add 2 tablespoon oil in a pan and fry the paste till the raw smell disappears. Puree the tomato and add it to the paste and fry till the tomato is cooked. Cool it down completely. Add curd and the rest of the ingredients except the paneer and salt. Heat the masala on a very low flame (I heat it on 2 on the range of 1-9). If the flame is high the curd curdles and the masala becomes watery. Heat it for around 10 minutes stiring occasionally. Add the paneer and cook it on low flame for another 15 minutes or till the paneer has absorbed all the masala. If the masala is very thick then warm milk can be added to make the masala liquidish. Garnish with chopped coriander leaves and serve hot.