Ingredients:
Onions - 2 big onions
Tomatoes - 3 big ones
Carrots - 3 medium sized carrots
Beans - 10 nos
Capsicum - 1 small size
Paneer - 50 to 100 gms (Based on your preference for Paneer)
Fresh creme - 2 cups.
Green chillies - 2
Chilli powder - 2 tsp (or as required depending on your spice level)
Coriander powder - 3 tbsp
Garam masala- 1 tsp
Salt - to taste
Sugar- small pinch.
Oil - 2 - 3 tbsps
Method:
Cut carrots, beans and capsicum to finger length and thickness of match stick or even thicker if you prefer.Slit the green chillies. In a heavy bottom pan add oil and when heated fry the green chillies,carrots and beans, and let them cook on slow heat.
In the mean time cut onions and tomatoes, Fry the onions with little oil in another pan and when they are fried and raw smell is gone add tomatoes and fry. when the tomatoes are cooked well add the chilli powder,garam masala and coriander powder and switch off the heat, let it cool and grind it with water to a smooth paste.
Check the carrots and beans when they are half done add the capsicum (capsicums are added later as they get cooked fast). Once they are fully cooked, add the above made paste and salt. And fry for 5 mins and then add the fresh creme. Do not add all the creme at once, add 1 cup, check the taste and then add the rest. Let it boil well till the gravy becomes thick and creamy and all the water is gone. Check the gravy for spice and salt( if not enough add more and boil for 5 more minutes. If you feel it is more spicy add a pinch of sugar which will balance the chilly spice).
When the gravy is boiling, cut the paneer into small square cubes and fry them in a pan with oil until they brown. And add the fried paneer into the gravy and let it boil for 5 more minutes. Finally add the coriander leaves(wash it and chop it :) ). When you serve you can reheat the gravy and serve hot.
This can be served with Chapathi, Phulka or Pulav.
Onions - 2 big onions
Tomatoes - 3 big ones
Carrots - 3 medium sized carrots
Beans - 10 nos
Capsicum - 1 small size
Paneer - 50 to 100 gms (Based on your preference for Paneer)
Fresh creme - 2 cups.
Green chillies - 2
Chilli powder - 2 tsp (or as required depending on your spice level)
Coriander powder - 3 tbsp
Garam masala- 1 tsp
Salt - to taste
Sugar- small pinch.
Oil - 2 - 3 tbsps
Method:
Cut carrots, beans and capsicum to finger length and thickness of match stick or even thicker if you prefer.Slit the green chillies. In a heavy bottom pan add oil and when heated fry the green chillies,carrots and beans, and let them cook on slow heat.
In the mean time cut onions and tomatoes, Fry the onions with little oil in another pan and when they are fried and raw smell is gone add tomatoes and fry. when the tomatoes are cooked well add the chilli powder,garam masala and coriander powder and switch off the heat, let it cool and grind it with water to a smooth paste.
Check the carrots and beans when they are half done add the capsicum (capsicums are added later as they get cooked fast). Once they are fully cooked, add the above made paste and salt. And fry for 5 mins and then add the fresh creme. Do not add all the creme at once, add 1 cup, check the taste and then add the rest. Let it boil well till the gravy becomes thick and creamy and all the water is gone. Check the gravy for spice and salt( if not enough add more and boil for 5 more minutes. If you feel it is more spicy add a pinch of sugar which will balance the chilly spice).
When the gravy is boiling, cut the paneer into small square cubes and fry them in a pan with oil until they brown. And add the fried paneer into the gravy and let it boil for 5 more minutes. Finally add the coriander leaves(wash it and chop it :) ). When you serve you can reheat the gravy and serve hot.
This can be served with Chapathi, Phulka or Pulav.
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