What’s your idea of having fun? Mine is browsing in the bookshop for hours on end, watching a good movie, listening to music that takes me floating into a fantasy dreamland, singing with abandon when nobody is around, spending time with my closest and dearest ones, lazing on the beach – listening to the roar of the sea – the waves breaking on the rocks, feasting my eyes on lush green paddy fields stretching far into the horizon .. swaying coconut palms, trying out new dishes…
Speaking of new dishes, my daughter-in-law wowed us by making a fantastic paneer curry today. The taste, texture and delicate flavour made it a wonderful treat. Earlier we used to taste such curries in restaurants; now we were treated to a real classy paneer dish in the comfort of our home. Here is a recipe which I hope you will try.
SUNRISE PANEER – Paneer in Carrot Gravy
Serves: 4 Preparation Time: 30 mins Cooking Time: 30 mins
- Paneer – 200 gm
- Onions – 3/4th cup, finely chopped
- Ginger – 1 tbsp, finely chopped
- Garlic – 1/2 tbsp, finely chopped
- Green Chillies – 2 nos.
- Whole Cashewnuts – 12 nos OR Cream – 4 tbsp
- Coriander Leaves – 2 tbsp, finely chopped
- Kasturi Methi ( Dried Fenugreek Leaves) – 1 tbsp
- Garam Masala – 2 tbsp
- Turmeric – 2 tbsp
- Jeera Powder – 1 tbsp
- Chilly Powder – 1/2 tbsp
- Oil – 4 tbsp
- Water – 2 cups
- Salt – to taste
- Carrot Puree – 1.25 cups
- Tomato Puree – 1.25 cups
- Carrot Puree – Skin the carrots and cook them well with a pinch of salt and turmeric. Puree the carrots with 3 tbsp of water (approx. 3 medium-sized carrots will give you 1.25 cups of puree)
- Tomato Puree – Blanche the tomatoes with a pinch of salt and turmeric. Skin and blend into a puree. Do not add water. This puree will be thinner than the carrot puree (approx. 3 medium-sized tomatoes will give you 1.25 cups of puree)
- Soak the cashewnuts in hot water for 20 mins. and grind into fine paste. Keep aside. Alternatively, you could use cream.
- Cut the paneer into small cubes. Soak for 20 mins. in a solution of hot water, a pinch of turmeric and salt. Drain and keep aside
- Heat 2 tbsp of oil in a heavy-bottomed pan. Fry the chopped ginger, garlic, chillies and onions in it. After the onions have turned a little brown, blend this mixture into a paste
- In a heavy-bottomed pan, heat 2 tbsp of oil. Add the onion paste and tomato puree to it.
- Add garam masala, chilly powder and jeera powder to it. Cook for 5 mins.
- Add carrot puree and water to this mixture. Cook for 10 mins.
- Add salt and coriander leaves, and stir. Add paneer cubes and cook for 5 mins.
- Add the cashew paste and stir gently ensuring that paneer is not broken. Sprinkle methi leaves. Cover with a lid and cook for 2 mins
Your Sunrise Paneer is ready. Serve hot with chappathis, rotis or rice.
Quick Tip: Coriander leaves will stay fresh for a fortnight if you remove the roots and keep them in a stainless steel box (with holes) in the refrigerator.
Quick Snack: Blend condensed milk, puree of a seasonal fruit (banana, strawberry, chikoo) and cream. Freeze till it sets and you will get a delicious creamy homemade ice cream.
Did you Know: Coconut palms fringe most of India’s coast. So naturally, many of the curries there (especially fish), are cooked with grated coconut or coconut milk.