Grated Paneer Curry
Spicy paneer curry is a delicious dish, mainly made of scrambled paneer. This protein-rich curry is a delightful and satisfying side dish that is best eaten with flat breads, rice, or roti.
This dish comprises of onion, tomatoes, ginger, chilies, herbs and spices. All these could be easily found in your kitchen. If you have leftover, just use them as filling in sandwiches along with cheese then toast or grill them for breakfast. They just taste yum with a hot cup of tea or coffee.
150 g Paneer or cottage cheese, about one cup, grated
1/2 Cup tomatoes, finely chopped
1/2 Cup onions, finely chopped
1/2 Tsp cumin seeds
1/2 Inch of Ginger, minced
3-4 Garlic cloves, minced
2 Green chillies, finely chopped
2 Tbsp coriander leaves, finely chopped
1/4 Tsp turmeric powder
1/2 Tsp garam masala powder
1/2 Tsp red chili powder
1/4 Cup coconut milk, to keep the paneer moist
1/2 Tsp salt, or as per taste
1 1/2 Tbsp oil
First to make the tomato gravy, Heat oil in a deep-bottomed pan. Throw in cumin seeds. Let them sizzle.
Then add minced ginger and garlic, chopped green chillies. Saute for a couple of minutes
Add tomatoes and cook until soft.
Let them cool down for a bit.
While it is cooling, grate paneer or you can crumble it.
Throw tomatoes in a blender and puree them.
In the same pan, heat a little bit of oil, add cumin seeds. Let them sizzle
Then add chopped onions. Sprinkle some salt to speed up the process. Saute them till they become light brown.
Pour in the tomato puree.
Cook until all the moisture evaporates. Add chilli powder, garam masala and turmeric.
Mix well for a minute.
Add grated paneer. Mix well and simmer for two minutes. Add water to adjust the consistency of the gravy
Add coconut milk and stir well for about 5 minutes.
Turn off stove and add chopped coriander
Serve with coconut roti, naan or french fries!
“Cooking is like love. It should be entered into with abandon or not at all"-Harriet Van Horne