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

MIX VEGETABLE CURRY WITH COCONUT PASTE

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for abo...
Read more

CRISPY BITTER GOURDS

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t...
Read more

Sattu puri

 Ingredients..... For dough 1 cp whole wheat atta Ghee 1 tbsp Salt Water For stuffing... Sattu powder 1 cup Ghee 1 tbsp Preparations.... Puri dough .. Take whole wheat flour in a bowl add salt, ghee mix it then gradually add water and knead to stiff dough. Cover and rest for a while. Sattu balls....  Take sweet sattu in a bowl add ghee, mix it well. Add little water if required. Divide dough into small  balls.  Take wheat dough on your palm make a bowl of it stuff the sattu ball and gather the edges and seal properly. Roll it as roti cut into triangular shape. Keep all puries on dry clothes.  Deep-fry the puris until they turn golden brown and crispy. 
Read more