Today's recipe was
shared with me by my sister, Sharon 's mom-in-law, Mary
aunty. Mary aunty is a wonderful cook and a lovely person. Lots of fun to talk
to. She has quite a few masterpiece recipes to her credit. I love her cookies
(of diferent kinds), puddings, pies and much much more. She and I both believe
in cooking made simple and thus this dish goes by the same principle too.
Most days, I keep
worrying about what new dish I can make that goes well with chapathis. Well
this dish is definitely one that can be tried out once in a while.
Paneer which has
always been the fort'e of North Indian cuisine has now found its way to the
South too with this simple dish which will surely brighten up your dreary days.
What do you think about cooking paneer, Kerala style?! Sounds cocky, I know but
this is definitely worth a try. The fresh aromatics and the rich coconut milk
gravy makes this dish a unique one.
I like this recipe
especially for its simplicity, unlike most other paneer dishes.
Hope you enjoy this
paneer dish.
Ingredients
Paneer - 200 gms
Onion (ground) - 1
(big)
Garlic (ground) - 3 to
4 cloves (plump)
Meat masala - 3 to 4
tsp (add more to the gravy if needed)
Tomato (ground) - 3
(medium)
Water - 1 & 1/2
cups + 1/2 cup for gravy
Milk - 1/2 cup
Thick Coconut milk - 1
cup
Cashew paste - 10
(soaked in a little water/milk for 1/2 an hour)
Vinegar - 1/2 tsp
Coriander leaves
Salt - to taste
Oil
Method
Heat water (excluding
the water for gravy) in a pan with a pinch of salt and keep aside. In another
pan, heat a little oil and fry the paneer pieces gently. Once fried, throw the
paneer into the salt water and keep aside. Grind onion with garlic and meat
masala and keep aside. Grind tomatoes and keep aside.
Take a pan, heat oil
and fry the ground onion mixture on a low flame for a few minutes. (till the
water content reduces and it starts getting off the pan) Add ground tomatoes
into this and fry till oil separates. Now add the paneer pieces and combine
well. Add the milk and water (for gravy) and cook for a few minutes. Then, add
the thick coconut milk, cashew paste and a few coriander leaves into it and
cook for a few more minutes. Do not boil. Add vinegar and
switch off flame.
Notes: Frying the
paneer pieces is optional. I normally don't fry it.
You can also fry a few
curry leaves in oil and add it to the dish towards the last. It add to the
flavour of the dish. For those who are health conscious, this step can be
avoided.
Source:
Our sweet Mary Aunty
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