Friday, October 12, 2012

Hurry Burry Paneer Curry

Hurry Burry Paneer Curry being very loyal to its name and also rhyming at the same time, can be made in less than 15 minutes :-). Now thats a good reason for you to try this one. I wouldn't say its over the top delicious, but for something that takes no time at all, its definitely a tasty one to keep in my drafts.And talking about rhyming reminds me of the poems - if it can be called that, that I had attempted when I was 7-8 years old with the only rule that it has to rhyme. Now you can go ahead and have a hearty laugh at my expense by reading one such poem that I can recall. There are so many more that I had written like this, but will spare you from all of them ;).

"Birds can fly
Far into the sky,
The grass is green,
But the Ants are mean"

So on that light note, lets move on :-)


Adapted from Easycooking

Serves - 3
Spice Level - Mild
Prep Time - 2 min
Cook time - 15 min

Paneer - 150 gm , cubed
Salt - as per need
Chilli powder - 1 Tbsp
Turmeric - a pinch
Kasoori methi - 1 Tsp , crushed
Oil - 1 Tbsp + 1 Tsp

To Grind into a paste

Onion - 2 , chopped roughly
Tomato - 2, chopped roughly
Carrot - 1 small
Green chilli - 1
Cashews - 5
Cloves - 2
Cinnamon, cardamom - 1 piece each
Milk - 1/3 cup

How do you do it

1. In a mixer jar, put all the contents under "to grind" and blend into a smooth paste. The milk should be enough to grind everything together. Keep aside.

2. Spread 1 Tsp oil on a heated dosa pan and place the paneer cubes and toast them on both sides until they turn a light shade of brown. Remove and keep aside.

3. Heat 1 Tbsp oil in a kadai. Add the blended paste and close with a lid. Let it boil in medium flame for 10 minutes so that the paste gets cooked completely. Remember to close with a lid, once the paste gets heated it tends to splutter. Adjust consistency of curry by adding water if necessary. Add the chilli powder, salt and boil for another 2-3 minutes. Add the crushed kasoori methi and toasted paneer pieces and mix well. Boil for a minute more. Remove from flame.

Serve with  Jeera Rice  for a delicious lunch

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6 Yummmm:

shabnam,  October 12, 2012 at 9:06 AM  

Hey Swetha onion n milk together how well it goes?

Swetha October 12, 2012 at 9:14 AM  

hey shabnam,

I dint see an issue there, made it and turned out well. And as such i don't prefer to use cream for paneer curries, substitute with milk or yoghurt,its worked well. :)

Meena B October 12, 2012 at 10:42 AM  

arre wah that indeed is hurry burry paneer curry and ur rhyme is funny

u know what i did almost same thing yday with my dudhi kofta
gotdelayed and mixed everythng and put in blender and then used the gravy to cook


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shabnam,  October 12, 2012 at 11:20 AM  

I also prefer to add milk or yogurt but after masala is done never tried grinding masala with milk ...will def try n let u knw..

Nachu October 15, 2012 at 11:29 AM  

Looks too good for a 15 min prep.. BTW, any reason for the carrot? color? And Many of the online recipes warn about curdling of milk/coconut milk if added in the beginning... Is it a myth?... I haven't faced that but I do get too cautious about it and add it only at the end or use minimal amount. Arghh, too many questions!!!

BTW tried your version of aloo palak and it was super good. Using fried aloo is so much better than the boiled-mashed one!

Swetha October 16, 2012 at 10:15 AM  

Hey Nachu

Glad you liked the aloo palak , hi-five on the potato frying idea, i am not for using boiled ones either. :)

And yes you are right , carrot is for the color. Honestly, I haven't faced the curdling of milk issue either, even though i have heated them for quite some time, I am careful only when i add something acidic like lemon , vinegar to these dairy products , because that when chances are really high for curdling, otherwise its okay I guess.

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