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Simple Paneer Curry

As a part of weekend clearing of my refrigerator, just before heading to Kerala on a short vacation last month, I decided to cook something with whatever was left. What I got was a pack of cottage cheese, couple of onions, tomatoes and some curd. I decided to whip up something by adding whatever I felt like adding along the way. The result was a simple and tasty Paneer curry with hot phulkas.

Here’s the recipe.

Simple Paneer Curry

Simple Paneer Curry

As a part of weekend clearing of my refrigerator, just before heading to Kerala on a short vacation last month, I decided to cook something with whatever was left. What I got was a pack of cottage cheese, couple of onions, tomatoes and some curd. I decided to whip up something by adding whatever I f

Ingredients
  

  • 200 gms Cottage Cheese Paneer /
  • 1 Bay leaf
  • 1 cardamom Black
  • 5 Peppercorns
  • 3 onion Sliced
  • 2 green chillies Slit
  • 1 teaspoon Ginger paste
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 tomato Chopped
  • 1/2 cup curd Fresh (Reduce the quantity if it is sour)
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 1 teaspoon Methi Kasoori (dry roasted and crushed)

Instructions
 

  • Cube cheese and keep aside.
  • Heat oil in a pan.
  • Add bay leaf, cardamom and peppercorns, followed by onion.
  • Saute till light brown in colour.
  • Add the green chilli and ginger paste.
  • Saute till raw smell goes.
  • Add the chilli powder and turmeric powder and fry for a few seconds.
  • Add the tomatoes and cook till oil separates.
  • Take the pan away from the heat and add the curd.
  • Mix well and return to heat.
  • Add salt and sugar and cheese cubes and mix well carefully, without crumbling the cheese cubes.Allow to cook for a minute or two.
  • If you want more gravy, add some water and bring to a boil.
  • Sprinkle the powdered kasoori methi and toss.
  • Switch off heat.
  • Garnish with coriander leaves and serve with any Indian bread of your choice.
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