Paneer Peas Curry: What else can I make with the home made Paneer - Indian Cheese that I did last week?This is very rich, creamy, little spicy and yummylicious curry. Prepared with much less effort than you think.
Ingredinets:
Paneer Cubes - 10 - add more If you wish!
Frozen Peas - 1 cup
Onion chopped - 1/2 cup
Tomato - 1/4 cup
Cumin seeds - 1tsp
Garam Masala - 1 tsp
Cinnamon - 1/2 stick
Chili powder - 1 tsp
Turmeric - 1tsp
Milk - 1/4cup
Butter milk - 1/2 cup
Cardamom pods - 1
To Grind:
Onion - 1/2 cup
Tomato - 1/4 cup
Cashews - 2 tbsp
Cinnamon - 1/2 stick
Ginger garlic Paste - 1tbsp
Cloves - 1
Preparation:
Heat Oil in a pan, add the cinnamon, cardamom, cumin, onion and tomato fry till it gets soft.
Pour the grind paste, fry till the raw smell subsides.
Add the garam masala, turmeric, salt and chili powder. fry for 2 mins.
Add milk, butter milk and stir well for 2 mins in medium heat.
Introduce the frozen peas and Paneer, let it cook in slow heat for 10 mins.
Done deal !!
Yummy curry is ready to serve.. Its a fabulous combo for Indian bread or naan.
Tuesday, April 07, 2009 |
Category: |
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Foodies Review
Comments (10)
Dear friend!
Greetings!
I found a lot time ago thanks to my Indian friends here in Japan (we play a lot of cricket here!) that cheese wrked well with curry!
On the other hand Japanese tofu also works well with curry!
Cheers,
Robert-Gilles
I like this curry with poori..Yummy
About Zebra cake,that is not in my blog,sorry abt that,will post it soon...
Paneer peas curry looks very delicious dear. U lived in Japan?
Delicious! I'm happy to see this because after reading your post on how to make paneer, I wondered how many ways are there to serve it. You think it (the paneer) would also be good with your recipe for methi thepla? I've given up on finding fenugreek leaves so I'll just do the recipe without.
Happy Easter to you too Ann!
Yum! I love paneer!
Ann I just made the Methi Thepla but had to substitute the fenugreek leaves with parsley leaves (so maybe it should have a different name?)
Anyway, it was delicious all by itself as I had no pickles or chutney...or paneer! I also tried the paneer recipe but am afraid that the milk I used was too much pasteurized. The milk didn't curdle like it should have when I added the lemon juice (when the milk was boiling). I'll try this next time with fresh, unpasteurized milk!
Looks so fresh, u made the paneer just b4 cooking?? Excellent recipe, will try it this way...
Hi KittyMatti -Thanks for your feedback,
I made the paneer a few days before making this curry :)
The excellent and duly answer.