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North Indian Dishes

Sunrise Paneer – A Few Of My Favorite Things


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 PANEERPaneer in Carrot Gravy

Serves: 4                              Preparation Time: 30 mins                            Cooking Time: 30 mins

Ingredients:

  • 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

Preparation:

  • 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

Method:

  • 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.

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About Paddy

When I married and came to Bangalore, it was a real ‘Pensioners’ Paradise.’ The climate was as today’s generation would say – ‘Awesome’. It was cool and pleasant throughout the year. My parents cautioned me to keep warm and have given me the loveliest Kashmir shawls, which I treasure to this day. Since I could not distinguish between rice and dal, cooking was an uphill task. I had a cook from Kerala, but the cold weather did not suit her and in a month’s time, she went back. Looking back, I have come a long way now… Cooking for me has metamorphosed from a daily routine of making edible and nutritious food for my family to an exciting journey of creativity by experimenting with different flavors and ingredients. To me, food is not only for nourishment and sustenance. Its taste and flavors take us back to our good times too. Food is nostalgia and comfort. It brings home our culture. Food is a treat and nourishment for the soul too. I dedicate this blog to my parents, who instilled in me a strong sense of ethics and discipline, and whose affection, love and support gives me strength in this journey of life. I feel the need of today’s generation, who come away from their homes and crave for home cooked food. To you too, I dedicate this blog, where I will share the recipes that I have learnt and grown to love over the years.

Discussion

2 thoughts on “Sunrise Paneer – A Few Of My Favorite Things

  1. Finally, the famous paneer curry makes an appearance!!!! 🙂

    Posted by sindhu | January 27, 2012, 11:56 AM
  2. That’s a super wow! Carrot puree – What ingenuity! Must try this weekend, and will get back to you about the result later.
    First time here. Love the layout, and collection of recipes – will be avidly following your veggie ones…keep posting , chechi!
    Rajani.

    Posted by Rajani | February 17, 2012, 10:26 AM

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