PANEER KURMA

PANEER KURUMA:

Ingredients:

Paneer- 500gms

Ghee-3 tbsp

Chopped onions- 1 cup

Oil- 3tbsp

Cardamom-2

Cinnamon-1 piece

Clove-1

Ginger paste- 1 tsp

Garlic paste-1 tsp

Turmeric powder- 1 tsp

Crushed tomatoes- 1 cup

Shredded coconut- 3 tbsp

Coriander powder- 1tbsp

Green chillies-5

Poppy seeds-1 tbsp

Fennel seeds- 2tsp

Thick coconut milk- 1 cup

Chopped coriander leaves-  a handful

Salt to taste

Procedure:

Fry the paneer pieces as mentioned above and then soak them in warm water.

Heat a kadai and add the oil and the ghee.

Add 1 cup of chopped onions and fry well.

Powder the cardamom, cinnamon piece and clove and add this powder to the onion and fry for a few minutes.

Add the ginger paste and the garlic paste with the turmeric powder.

Fry them for a few minutes.

Add the chopped tomatoes and cook until they are well mashed.

Grind the coconut, with the coriander powder, fennel seeds, green chillies and kuskus to a fine paste.

Add this to the tomatoes with enough water and salt.

Let the gravy simmer for 5 minutes.

Add the coconut milk and also the paneer pieces.

Let the kuruma cook for 5 minutes.

Add the chopped coriander leaves and put off the fire.

MUNG PANEER

MUNG PANEER:

Ingredients:

Whole green gram- 1 cup

Paneer- 500 Gms

Onion- 3 [chopped finely]

Garlic flakes-5

Shredded ginger- 1 sp

Small onions-5

Turmeric powder- 1tsp

Chilli powder- 1tsp

Crushed tomatoes- 1 cup

Cashew nuts- 5

Almonds-5

Shredded coconut- 2tbsp

Fresh curd- 2tbsp

Chopped coriander leaves- a handful

Enough oil to cook

 Salt to taste

Method:

Soak the whole green gram for 8 hours and then cook them in the pressure cooker for one whistle.

Cut the paneer in to finger like pieces.

Fry them in oil and then immerse in hot water.

Heat a kadai and pour 4 tbsp oil.

When the oil becomes hot, add the chopped onion and fry them to a brown colour. Grind the garlic flakes and the ginger with the small onions.

Add this to the onion with 1sp turmeric powder and 2sp chilli powder and fry them well.

Add the chopped tomatoes and fry until they are well blended.

Then add the cooked green gram, enough salt and ½ cup of water. Let it simmer for 5 minutes.

Grind the cashew nuts, almonds, shredded coconut with the curd .

Add this paste to the gravy and also add the paneer pieces.

If needed, add some water.

Let the gravy simmer for 3 minutes and put off the fire.

Garnish with chopped coriander leaves.