Last few days have been
quite busy for me, I couldn't manage any time out for my blog. Infact, there
are dozens of recipes in the pipeline but due to time constraint, I am unable
to upload them sooner. Anyway, about the following recipe, who doesn't like cauliflower!!
I am yet to meet someone who doesn’t. During my childhood when I used to be a
picky eater at that time too I simply drooled over cauliflower and my mother
would make some nice cauliflower preparations including cauliflower pakoda,
Aloo Phulkopir Dalna, Dry Cauliflower Curry and so on and so forth.
This one is, however, not
my mother's recipe. I scouted the cyber world in search of good paneer recipes
cooked with cauliflower as I had a huge cauliflower resting in the refrigerator
for over a week, I came up with some nice paneer cauliflower concoction but
none tickled my fancy. So I mixed and matched few ingredients here and there
and came up with something suiting my family's taste bud. I know many people
who are not fond of curry leaves, in that case drop handful of chopped
coriander leaves into the curry for garnishing. The aroma would be simply invigorating!!
This curry, according to
me, accompanies roti, naan or paratha best but yes, yes you can take it with
good old rice too.
Ingredients: Cooking time: 45 minutes
ü 1 medium size cauliflower (cut into medium
size florets)
ü 1 1/2 potatoes (parboiled and cut into big
size cubes)
ü 250 gm paneer (diced)
ü 1 big onion (julienned)
ü 2 tomatoes and 4-5 green chillies (ground
into paste)
ü 1 heaped tsp ginger-garlic paste
ü 1 tsp turmeric powder
ü 1 tsp kashmiri red mirch
ü 1 tsp cumin powder
ü 1 tsp coriander powder
ü 1 tsp garam masala powder
ü 1/2 tbsp kasuri methi
ü Salt to taste
ü 2 tbsp sugar
ü White oil for cooking
ü 1 tsp ghee (optional)
For sauté:
ü 1 string of curry leaves
ü 1 tsp cumin seeds
Method:
1) Heat oil in a wok.
When oil turns hot, add paneer cubes and shallow fry till paneer changes
color to golden brown. Keep aside on a plate.
2) Add cauliflower and
shallow fry till cauliflower turns golden brown in color. Set aside.
3) Add potatoes and
shallow fry till golden brown in color. Keep aside.
4) Into the same oil, add
the ingredients for sauté and allow to crackle.
5) Add onion and fry until
onion becomes translucent. Add ginger-garlic paste, tomato and green chilli
paste followed by the spices - turmeric powder, kashmiri red mirch, cumin and
coriander powder. Sauté the mixture for 5-8 minutes.
6) Slide cauliflower and
potatoes back into the wok. Add salt and sugar. Cook covered until veggies
are tender.
7) Toss the paneer cubes
into the wok followed by garam masala powder and kasuri methi. Mix well.
8) Add ghee and cook on
low heat for 2 minutes. Turn off the heat and serve hot with roti or rice.
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