Jun 25, 2014

Paneer Cashew Curry Recipe / Tomato Paneer Curry Recipe - Jain Style


This is how my life runs..I want to make a special cake and a muffin for this blog. I was thinking about that for the whole day. Then the next day, i woke up early, fed maha, prepared breakfast, after finishing breakfast, washed up the dishes, put maha to nap, prepared lunch, by which time lil one woke up, fed her again, had lunch, washed up the dishes again. Put maha to nap again, then finally decided to bake those goodies, before that i just laid on the bed thinking what to do! I felt like lying in the bed never felt this good and fall asleep instantly. When i woke up, maha is awake and sunlight has gone(LIGHT IS MUST FOR PHOTOGRAPHY).I feel like OH GOD, lets do that tomorrow(already 4 days passed like this! If you want to know what i decided to bake, it is a lemon drizzle cake and cranberry white chocolate muffins...



Okay now coming to this recipe..No Onion, No Garlic, Just 15 mins to make..How cool is that..This means, just grab few stuffs boil them, puree them, cook them, add few more stuffs, boil again, add some cubed paneer and you have a yummy paneer dish which taste as if you were slaving for hours over hot stove..Making curry cant get more simpler than this, plus it is so creamy without cream and so tasty without onions and garlic. You have to try this curry and tell me how it turned out..


Preparation Time : 5 mins
Cooking Time : 15 mins
Serves : 3 to 4

Ingredients:

Paneer / Indian Cottage Cheese - 200 grams cubed
Garam Masala Powder - 1 tsp
Kasuri Methi Leaves / Dried Fenugreek Leaves - 1 tsp
Oil - 1 tblspn
Shahi Jeera / Black Cumin - 1 tsp
Salt to taste
Sugar - 1 tsp or adjust to taste

For Cooking & Grinding:
Tomatoes - 4 medium size chopped
Cashews - 15
Ginger - 2 inch piece peeled
Dry Red Chilli - 4 to 5

Method:

Take the grinding ingredients in a kadai. Add some water. Cover and cook for 5 mins. Once it is cooked, take them in blender and make into a fine puree.

Heat oil in the same kadai, add in shahi jeera and let them splatter.

Add in the pureed masala and some water along with salt and sugar. Mix well and bring it to a boil.

Once it reaches a boil, it will thicken. Now add in garam masala powder, kasuri methi leaves and mix well.

Add in paneer pieces and mix well.

Serve with hot roti or chapati..

Pictorial:
Take all your ingredients


Ingredients for boiling & grinding


Take them in a kadai


Add in some water


Cover and cook


Cook for 5 mins..


Take them in a blender


Puree them smoothly


Now heat oil in the same kadai


Add in some shahi jeera


Add the puree masala


Add some water to adjust the gravy


Add some sugar to taste


Ofcourse some salt too


Bring it to a boil, it will get thick


Add in garam masala powder and kasuri methi leaves


Add in cubed paneer pieces


mix well


curry done


serve



13 comments:

  1. I am going to make it for dinner. Instructions and method through pics are easy to understand. Thanks for the yummy and easy recipe

    ReplyDelete
  2. Bonjour,

    Hum ! que cela doit être délicieux... merci pour la recette.

    Gros bisous ☼

    ReplyDelete
  3. yummy, but too much of oil, is that req that much quantity?

    Priyaa

    ReplyDelete
  4. @AnonymousIt is just 1 tblspn, you can reduce the quantity as you wish

    ReplyDelete
  5. Luvly aarthi....I m gng to try this soon....as currently almost everday I m making some or other of ur dishes n my fly is luving them too....thanks for the pictorial description. ...it helps a lot....for consistency. ...colour etc....keep it up....

    ReplyDelete
  6. Thank you for the recipe.Atleast I could make something nice for my Mom and Dad!they loved it!
    Thanks!:)

    ReplyDelete
  7. Hi Aarti. Thanks for the recipe. Will surely try. I had a query related to the colour of the final curry. The pic with curry "done tag" looks red and the pic above it with the tag "mix well" has a light mustard colour. Do I have to keep boiling further to get this red colour or you have done something else. I hope you get my question and i haven't confused you.

    ReplyDelete
  8. @Shikha Khannait is because of the lighting..the final picture is taken with direct sunlight so it is bright in colour..if u use kashmiri chilli powder, u will get good colour..

    ReplyDelete
  9. Dear Aarthi, I am writing you from the Netherlands. After my visit to India, I fell in love with Indian food. Here in Europe it's very difficult to find good and real Indian food. And now I found your blog, I am so happy and thankful for you work.
    Tomorrow I will try for the first time one of your receipies: the ceshew panneer, but instead of paneer I will put tofu.
    Thank you again!
    Lola

    ReplyDelete
  10. Hi Aarthi...I'm a big fan of all ur dishes...thanks alot for sharing such wonderful receipies.I have a doubt about paneer receipies.I used to cook paneer but only the gravy tastes yummy but there is no taste in paneer...wat can I do pls help me akka...

    ReplyDelete
  11. This is very quick and excellent. I very glad I found it.

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

LinkWithin

Related Posts Plugin for WordPress, Blogger...