easy paneer curry for chapathi /paneer sabji gravy

easy paneer curry for chapathi /paneer sabji gravy

easy paneer curry for chapathi /paneer sabji gravy

easy paneer curry for chapathi /paneer sabji gravyPaneer is a versatile thing that we can make wide variations from simple gravies to exotic delights. I love paneer so much and paneer in any dish is quite acceptable for me. This is an easy paneer curry for chapathi and you can call it by any name a subzi or thick gravy. Its my own method of making a curry with paneer,if you don’t like paneer you can substitute with any other vegetable.easy paneer curry for chapathi /paneer sabji gravyMostly mushrooms,peas and even potatoes may be suitable for this gravy. Adding kasoori methi adds a special flavour to this dish. I have used cream for grinding the masala but its not needed you can add water and grind. A good dollop of butter at the end will give an excellent taste to this gravy,if you like you can add or leave it as I have done. Its bland tasting nature makes it a flexible ingredient to make many tasty delicacies. Its an easy to do panner gravy and it needs no fancy things to make,always the masala’s added will surely be there at our home itself,so do try it.

Click for Paneer butter masala here

easy paneer curry for chapathi /paneer sabji gravy

 

INGREDIENTS:

Paneer cubes – 3/4 cup(click here for making paneer)
Oil – 2 tbsp
Salt to taste
Kasoori methi/vendhaya illai(dry) – 1/4 tsp
Chilli powder – 1/2 tsp
Garam masala powder ,turmeric powder – 1/4 tsp each
Cumin/jeera – 1/2 tsp
Big onion – 1 (roughly pureed)
Tomato – 2(pureed)

For the masala:

Garlic cloves – 10-12(small)
Ginger – 1 inch small piece
Fennel seeds/sombu – 1 tsp
Cloves/lavangam – 3
Pattai/cinnamom – 1 small piece
Green chilli – 1
Cream from fresh milk – 2 tbsp, 1 piece of cardamom

METHOD:

easy paneer curry for chapathi /paneer sabji gravyeasy paneer curry for chapathi /paneer sabji gravy1.Grind “for the masala” portion as given to a paste and keep ready.

easy paneer curry for chapathi /paneer sabji gravy2.Keep kadai with oil add cumin then the masala paste and let it cook without any raw smell.

easy paneer curry for chapathi /paneer sabji gravy3.Now add onion puree and make them change its colour.

easy paneer curry for chapathi /paneer sabji gravy

easy paneer curry for chapathi /paneer sabji gravy4.Now add the tomato puree and cook well.
5.Add chilli powder,garam masala and turmeric powder.
6.Add needed salt to the gravy.

easy paneer curry for chapathi /paneer sabji gravy

easy paneer curry for chapathi /paneer sabji gravyeasy paneer curry for chapathi /paneer sabji gravy7.Let all the contents cook well without any raw smell,now add kasoori methi, needed water to the gravy and let it boil.
8.Now add the chopped paneer to the gravy and it be for 2 minutes,in-between mix well and switch off.
9.Serve with phulkas.

how to make maravalli kilangu vadai (kizhangu)/tapioca vadai

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how to make maravalli kilangu vadai (kizhangu)/tapioca vadai

Ingredients

  • Tapioca/maravalli kizhangu - one small piece(2-3 inch piece)
  • Kadala paruppu /bengal gram dal - 1/2 cup
  • Red chillies - 2-3
  • Sombu/fennel - 1 tbsp
  • Garlic cloves - 2-3
  • Ginger - a small piece
  • Some curry leaves
  • Some crystal salt as per taste
  • Chopped big onions - 3-4 tbsp
  • Chopped cashews - 1 tbsp(optional)
  • oil for frying

Instructions

  1. Soak tapioca for some hours and peel the outer skin and take the given amount for the recipe and grate them with a grater.
  2. In-between soak bengal gram dal with Aniseed and red chillies for 2 hours.
  3. Then after its soaked well drain them without any water before grinding.
  4. Grind dal, sombu ,chillies, salt, curry leaves ,ginger and garlic once to make them coarsely done.
  5. After that add the goated tapioca to this dal mixture and grind them without adding water to a coarse mixture.
  6. No need to grind it smooth check for salt and if needed add, then mix in some cashews-onion mix well and keep.
  7. Now heat a kadai with oil and when its hot make vadai’s like we make for masala vadai.
  8. Take a ball of batter press between two palms and drop it in oil.
  9. Do the same for all and fry it till golden.
  10. Adjust the flame then and there till vadai’s are all cooked inside.
  11. Take out in a tissue and serve hot.

Ground nut oil or sunflower oil will be best for frying this vadai’s. Dal should be soaked at least for two hours. The wetness from the tapioca itself is enough to grind the batter. The vadai will be un-cooked if you keep on frying in very high flame.

 

 

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