No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.
Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension.
Ingredients....
250 gm Paneer
6 nos.Parwal into half cross cut
⅓ tsp Cumin seeds
½ tsp Turmeric Powder
½ tsp Kasuri methi
4 nos. Green chillies chopped
Salt to taste
Oil
For the paste :
Half of Coconut
1 tbsp Poppy Seeds
6 nos. Spicy Green Chillies
4 tbsp Milk powder
1 tsp Garam masala powder(HM)
4 Cardamom
1 bay leaf
Preparation....
Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste.
Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate.
No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.
On the same kadhai, add and heat enough oil. Add cumin seeds. When they start to splutter, add Kasuri methi, green chillies, grounded paste, half a cup of water, salt to taste, and turmeric powder. Stir well and close the lid. Cook until the oil separates.
Remove the lid and add one more cup of water. Give it a nice boil.
Add fried parwal and cook until the whole curry is done. Now add paneer, stir well, and switch off the flame.
Paneer should not be overcooked, though these are raw pieces. Just give it a nice stir to coagulate with the gravy and leave it covered.
Serve with any type of main dish.
