வறுத்து அரச்ச பன்னீர் கறி / Varutharacha Paneer Curry / Paneer Cooked in a Roasted Spices & Coconut Sauce

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Hello Friends..Happy Krishna jayanthi everyone..Sorry about not having a glossary for krishna jayathi in my blog. I totally forgot about that, because I am a air head..HE HE..I thought of creating a glossary but some how missed it..I am planning to make so many things, but yet to start cooking. I will try to post pictures of our krishna jayanthi celebration in our house.

Now coming back to the recipe…Today we are cooking with Cottage Cheese/ Paneer, Its my favorite… I always have a packet of that in our fridge, because you never know when you need it. The cool thing about this is it gives you the meatier taste which a chicken provides and also it absorbs the flavour which you all into it.

This recipe was born from an accident. Because I thought of making it entirely different. But somehow the curry landed like this..I am not complaining about this, because the taste was wonderful. I hope you will give it a try and tell me how it turned out for you.

Ingredients:

Paneer – 200 gms cubed

Oil- 2 tblspn

Salt to taste

Sugar – 1 tsp

For Roasting & Grinding 1:

Oil- 1 tblspn

Fennel Seeds / Sombu – 1 tsp

Cinnamon / Pattai – 1 small piece

Cumin Seeds / Jeerkam – 1 tsp

Coriander seeds / Kothamalli – 1 tblspn

Dry Red Chilli – 10 ( I used Kashmiri Mirch)

Coconut -2 tblspn

For Roasting & Grinding 2:

Oil- 1 tblspn

Onion – 1 chopped

Tomato-1 chopped

Method:

Heat 1 tblspn oil in a kadai. Add in cubed paneer cubes and fry till light golden. Remove them and soak them it hot water till use. This way the paneer remains soft.

Heat 1 tblspn of oil and add in the fennel,cinnamon,cumin,coriander and dry red chilli and roast them till everything turns golden. It will take around 5 mins.

Add in coconut and saute them for 3-4 mins.

Now remove them in a blender and make into a fine puree by adding some water. Keep this aside for just a moment.

Heat 1 tblspn oil again and add in onions and saute till they turn golden. Add in tomatoes and mix well. Cook for a couple of minutes.

Now remove them to the same blender where the spice masala is kept. Grind all these together to a smooth paste.

Heat 1 tblspn oil in the same kadai and add the ground masala. Add some water and bring everything to a boil.

Add in salt and sugar to taste. Mix well and simmer this for 15-20 mins till oil separates from this.

Now add in the drained paneer cubes and simmer for 5 more mins.

Switch off the flame and serve with roti or anything.

Pictorial: