Friday, 5 July 2013

Paneer Peas Coruma Curry

Paneer Peas Coruma Curry


500g paneer
2 cups shelled peas, boiled
oil for deep frying

For gravy
1 cup yoghurt
3 tbs single cream
5 tomatoes, chopped
2 onions, chopped
1 cup water
2 tsp ginger paste
2 tsp garlic paste
2 tsp chilli paste
2 tbs fresh coriander for garnishing

For tempering
4 tbs oil
1 tsp cumin seeds
1 tsp mustard seeds
4-5 cloves
2 cinnamon sticks
2-3 bay leaves
2 tbs cashewnuts, chopped

For Seasoning
1 1/2 tsp garam masala
2 tsp coriander-cumin powder
Salt to taste


- Cube and deep fry 3/4 of the paneer and coarsely grate remaining paneer.
- Heat oil and add ingredients for tempering. Add onions and sauté for 4 minutes.
- Mix in remaining ingredients for gravy and cook for 2 minutes.
- Stir in ingredients for seasoning. Remove from heat, cool slightly and blend the gravy.
- Add peas, grated paneer, fried paneer and cook until done.
- Garnish with coriander and serve hot with naan.

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