Skip to main content

Paneer Posta


Ingredients....

300 gram Paneer
4 tbsp Ghee
Salt to taste
⅓ tsp Turmeric powder
For paste.....

3 tbsp Poppy seeds
1 tbsp Cashew nuts 
2 tbsp Grated Coconut
6 Green chillies
4 Cardamom pods
1 bay leaf

Preparations.....


Take all the ingredients for blending and soak them in enough warm water for half an hour so that they soften up.

Along with the soaking water, blend them together until a fine paste is formed. If necessary, add water. Set aside.

Heat kadhai Add ghee; fry paneer cubes batch by batch in ghee until browned; remove and soak in water for better smoothing.
set aside.
Want to add potatoes fry them too.
In the same ghee, add the posta paste, turmeric powder, coriander leaves, green chillies and salt. Give it a good stir, and let the gravy reach a bubbling point. Cook on a low flame. 
Once the gravy is done, add the paneer with its soaking water. Yes, do not waste this water, so use little water for every step for perfect gravy. We don't need watery or runny gravy for this curry.
   Let it simmer slowly for 10 more minutes.

Serve with paratha, naan or roti. Enjoy the healthy version of paneer gravy.

Tips......

1)  Take 1 ladle of gravy in a bowl; take 1 or 2 fresh red chiles; mash them perfectly in this bowl; and then add this to the gravy after finishing up. The taste increased more than before.

2). You may also use kasuri methi, but I don't use garlic in this gravy, so I skip it. I always avoid using Kasuri methi from outside because they add garlic pods for preserving.

Homemade is okay.

3)  With the use of poppy seeds, cashews, and coconut, you should adjust the spiciness with fresh green and red chilies. Dry red chillies may change the colour and flavour.

4)  By skipping the poppy seeds, you may also add white, skinless sesame seeds. It has almost the same flavour. 

5) Coconut can make or break any curry. By taking ripe coconut, the paste still has a slight granularity, which hardens leaving oil after the curry is cooked. 
Remember 👉The softer the coconut, the tastier the curry. 
If you get the cream of tender coconut, then no tension at all. 
 
Labels:

Popular posts from this blog

Kanji as one bowl meals

  One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ  Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani.   Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds  1/2 tsp fennel seeds  20 crushed Garlic pods  2 dry red chili  Salt, to taste For garnish... Chopped onions  Chopped green chillies  And some seasonings  Preparations:   In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick.   Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...
Read more

Spicy Baby potatoes

  Ingredients....... Baby potatoes -1 kg Coriander leaves for garnish  Spice Mix ingredients ..... Urad dal - 2 tbsp Chana dal - 2 tbsp Coriander Seeds - 1 tsp Fennel Seeds - 1 tbsp Cumin seeds -1 tsp Dry Red Chillies - 6 Methi dana - 1 tsp Black Peppercorn -1 tbsp Dalchini 1" stick -1 Dry roast all the above ingredients till fragrant. Once cooled down, grind coarsely, and now add a few more ingredients to this masala..... Aam chur powder -1 tbsp  Chilli flakes 1 tbsp Fried Coconut flakes 2 tbsp Kashmiri chilli powder 1 tbsp Green chilli powder 1 tsp Dry roasted fresh curry leaves 2 tbsp Dry roasted and coarsely grounded methi dana  1 tbsp Salt and black salt as per masala required.  Mix well with grounded spices and keep in a air tight container.  Preparations..... Peel and wash all potatoes, fry potatoes along with a pinch of salt, and cook until the skin turns brown and crispy. Once well fried, remove to a dry plate along with oil. Keep aside. Heat 1 tsp...
Read more

Fula kobi kukuli macha rai

  Ingredients.... . Cauliflower florets  . Kokali fish ( anchovy) Turmeric powder  .Salt - to taste Garlic cloves - 6 .Green chilies - 2 pierced  .Mustard seeds - 2 tbsp Cumin seeds - 1 tbsp .Saunf - 1 tbsp .Water - 2 cups Mustard oil - 5 tbs Onion -1 sliced .Nigella seeds - 1 tsp. Or panch foran .Tomato - 1 into squares  . Mustard oil  Salt to taste  Preparations...... Marinate the fish with little turmeric powder and salt. Keep aside. Marinate the florets with salt and turmeric powder. Keep aside. Blend onion, garlic, cumin  and saunf seeds, mustard seeds, salt and half cup of water to a smooth paste. Keep aside. Fry anchovies and cauliflower florets separately. Keep aside. Heat mustard oil in a kadhai, add sliced onion fry until light brown, make a gap between and add nigella seeds when start to pop-up add mustard paste, turmeric powder and tomatoes and half cup of water. Cook until the excess water is evaporated and oil is released. This would...
Read more