India is a country of many religions,states and climates. Each part has different taste buds and preparations are different in each and every part of the vast country. Climate and materials available are also factors that decides food habits. Curries of various kinds are prepared on a daily basis in Indian homes. Achaari Paneer is a dish that has the taste of achaar in it. The dish is slightly yellow in color. Its served with parantha or roti.
Ingredients :
Cottage Cheese(Paneer) 200 grams
Onion,chopped 1/2 cup
Vegetable Oil 1 tbsp
Turmeric Powder 1/2 tsp
Salt 1 tsp
Cumin seeds 1/2 tsp
Dry Spices 2tbsp
Ginger-Garlic Paste 1 tbsp
RedChilly Powder 1/2 tsp
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Water 1/4 th cup
Curd +Cashew paste 1cup
Green Capsicum 1/4 th cup
Achaari Green Chilly 3
Milk 1/4 th cup
Cream 2 tbsp
Chaat Masala 1/4 th tsp
GaramMasala 1/4 th tsp
Coriander Leaves 2 tsp
To Garnish :
Green Chilly 1
Coriander Leaves 1 tsp
Method :
Heat a large wok with1tbspoil. Add 1 tsp cumin seeds. Mix in a small bowl dry spices together. Take1tsp fennel seeds, 1/2 tsp mustard seeds, 1/4 th tsp methi seeds, 1/4th tsp onion seeds. Add these to the hot oil. Keep the heat low. Stir cook. Add 1tbsp ginger- garlic paste and cook for a minute or two. Then add the onion, chopped. About 1/2 a cup. Stir till golden and then add dry spices. Add1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2tsp cumin powder, 1 tsp coriander powder, mix all in and add1/4 th cup of water. Next curd and cashew paste is to be added. Take1 cup curd and 1 tbsp cashewnuts and grind to a thick paste. Reduce the flame and add to the wok, so that the curd doesnt curdle. Add little by little. When done increase the heat and add1/4 th cup of chopped large pieces of green capsicum.Add large slices of achaari green chillies. Cook for 3-4 minutes till oil separates, Stirring all the while so that it doesnt stick to the bottom.When the sauce starts leaving the sides of the pan/wok its ready.Add 2-3 tbsp of water,paneer pieces, 200 grams sliced into long thick pieces. When the cottage cheese is well sauted, add 1/4 th cup of milk and mix. Togive the curry a rich creamy texture add1-2 tbsp thick cream. Mix.
Put gas off and add 1/4th tsp chaat masala and 1/4th tsp garam masala and 1/4 th tsp finely chopped coriander leaves.Take a serving bowl and dish out.
To garnish:
Use slit green chilly and finely chopped coriander
Tip :
Those who are non vegetarian can replace cottage cheese with chicken pieces.Steam bonelesss chicken pieces and then add to the sauce,
Vegetarians can replace cottage cheese with baby corns or mushrooms.
Ingredients :
Cottage Cheese(Paneer) 200 grams
Onion,chopped 1/2 cup
Vegetable Oil 1 tbsp
Turmeric Powder 1/2 tsp
Salt 1 tsp
Cumin seeds 1/2 tsp
Dry Spices 2tbsp
Ginger-Garlic Paste 1 tbsp
RedChilly Powder 1/2 tsp
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Water 1/4 th cup
Curd +Cashew paste 1cup
Green Capsicum 1/4 th cup
Achaari Green Chilly 3
Milk 1/4 th cup
Cream 2 tbsp
Chaat Masala 1/4 th tsp
GaramMasala 1/4 th tsp
Coriander Leaves 2 tsp
To Garnish :
Green Chilly 1
Coriander Leaves 1 tsp
Method :
Heat a large wok with1tbspoil. Add 1 tsp cumin seeds. Mix in a small bowl dry spices together. Take1tsp fennel seeds, 1/2 tsp mustard seeds, 1/4 th tsp methi seeds, 1/4th tsp onion seeds. Add these to the hot oil. Keep the heat low. Stir cook. Add 1tbsp ginger- garlic paste and cook for a minute or two. Then add the onion, chopped. About 1/2 a cup. Stir till golden and then add dry spices. Add1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2tsp cumin powder, 1 tsp coriander powder, mix all in and add1/4 th cup of water. Next curd and cashew paste is to be added. Take1 cup curd and 1 tbsp cashewnuts and grind to a thick paste. Reduce the flame and add to the wok, so that the curd doesnt curdle. Add little by little. When done increase the heat and add1/4 th cup of chopped large pieces of green capsicum.Add large slices of achaari green chillies. Cook for 3-4 minutes till oil separates, Stirring all the while so that it doesnt stick to the bottom.When the sauce starts leaving the sides of the pan/wok its ready.Add 2-3 tbsp of water,paneer pieces, 200 grams sliced into long thick pieces. When the cottage cheese is well sauted, add 1/4 th cup of milk and mix. Togive the curry a rich creamy texture add1-2 tbsp thick cream. Mix.
Put gas off and add 1/4th tsp chaat masala and 1/4th tsp garam masala and 1/4 th tsp finely chopped coriander leaves.Take a serving bowl and dish out.
To garnish:
Use slit green chilly and finely chopped coriander
Tip :
Those who are non vegetarian can replace cottage cheese with chicken pieces.Steam bonelesss chicken pieces and then add to the sauce,
Vegetarians can replace cottage cheese with baby corns or mushrooms.
No comments:
Post a Comment