Paneer Cubes – 400gms
Tomatoes – 4 (270gms)
Capsicum – 1 (90gms)
Coriander Seeds – 1Tbsp
Red Chilies – 6
Green Chilies – 2
Ginger Juliennes – 1Tbsp
Finely Chopped Ginger – 1Tbsp
Garlic Paste – 1/2Tbsp
Salt to Taste (1tsp)
Red Chili Powder – 1/2tsp
Chopped Coriander to Taste
Big Cardamom – 1
Cinnamon – Small Piece
Cloves – 2
Oil – 5Tbsps
Wash the tomatoes and finely chop them. Wash capsicum and thinly slice it. Grind red chilies coarsely in a mixer grinder. When red chilies are coarsely ground add coriander seeds and use whip button to slightly crush them. One can even pound the coriander seeds in a mortar & pestle. Wash green chilies and finely chop them. Make a powder of big cardamom, cinnamon and cloves. Cover the spice powder till use to retain the aroma.
Heat a pan and add oil to it. When oil is hot add coriander red chili mixture and fry. Take care not to over fry them as the over fried coriander gives a burnt smell. Add chopped green chilies, chopped ginger and garlic paste and fry well. Add chopped tomatoes and mix well. Add salt and 20ml water and mix again. Cover the pan and cook for 2 minutes or till oil separates. Then add red chili powder and spice mix and mix well. Now add capsicum slices, paneer cubes and mix well. Add ginger juliennes, keeping aside few for garnishing. Add chopped coriander and mix again. Transfer the curry to a serving bowl and garnish with the remaining ginger juliennes and chopped coriander leaves. Serve immediately.
This dish can be served with roti, naan, paratha or even with plain rice.
Points to Remember:
The basic taste of this dish is obtained from coriander seeds. They need to be crushed slightly only. When the coarsely crushed coriander seeds get crushed, while eating, brings a natural flavor to this dish.
Red chilies are to be crushed till they appear as flakes. Then add coriander seeds and crush very lightly. Or else pound the coriander seeds in a mortar & pestle for the expected texture.
For the capsicum to get cooked fast, slice it very thinly. Capsicum should not be cooked fully for the crunchy effect. That is one reason why this dish is to be served piping hot that is right from the kadhai.
After adding oil to the pan, wait for few seconds and then add the coriander seeds and red chili mixture and fry. If the oil is too hot the coriander seeds over fry and give a burnt smell. So take care with the hotness of oil before adding the coriander seeds and red chili mixture.
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