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PANEER - POTATO KURUMA
Ingredients
- Paneer -200 gms
- Potato - 2
- Tomato -2
- Fennel seeds - 1tsp
- Jeera - 1tsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 2 tbsp ( kashmiri chilly)
- Garam Masala - 1tsp
- Cashew nut- 10 soaked
- Badam - 5 soaked and peeled
- Raisins -20
- Coconut Milk - 2 cups
- Green chilly - 6 chopped
- Ginger Garlic paste - 1 tbsp
- Onion -2 finely chopped
- Oil/Ghee - 3 tbsp
- Salt as needed
- Coriander Leaves
Method
- Cook the potato pieces in water, when it starts boiling, add little salt continue to cook until soft, then drain the water out and keep aside.
- Grind the soaked nuts and badam to a smoothe paste, keep aside.
- Heat Oil/Ghee in a pan , roast jeera and fennel, to it add finely chopped onion, green chilly, saute well, then add ginger-garlic paste, again saute, add turmeric, chilly and garam masala powders, saute until raw smell goes.
- To the above, add chopped tomatoes and salt, saute until it becomes soft .
- Then add paneer pieces, raisins and boiled potato pieces, saute, then add nuts-badam paste, followed by coconut milk, mix well.
- Finally check the salt, add water if required, stir well and bring to boil in medium flame.
- When the paneer -tomato mix start boiling, add coriander leaves, keep in stove for few more mins, then swich off the flame.
- SERVE HOT WITH ROTI OR POROTTA.
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