Panner Burji

 I have used fresh panner to make this curry, this adds up to the taste, if you want to use purchased panner grate it and use that.

Ingredients:

Paneer  2 ½ cups

Onion 1 big sized

Tomatoes 3
Cumin seeds ½ teaspoon
Turmeric Powder 2 pinches
Garam Masala Powder ¾ teaspoon

(adjust accordingly)

Ginger garlic paste 1 teaspoon

Red chilli powder ¾ teaspoon

(adjust accordingly)

Oil 1 table spoon or 3 teaspoons

Coriander leaves for garnishing

Salt as needed

Preparation:

1.Chop the onions, tomatoes into small piece. Grate or keep the pannier ready.

2. Heat a skillet or deep vessel and add oil to it after oil is heated add cumin seeds, when the cumin seeds start to splutter add ginger garlic paste and mix well and then add onions.

3. When the onions become translucent add the tomatoes. Mix well.

 

4. When the tomatoes are cooked and become soft.

5. Add panner and mix well.

6. Add turmeric powder, salt and mix well.

 

7.  Keep it in medium low flame and after  10 minutes when the curry is fully cooked add garam masala powder and red chilli powder and mix  well.

 8. Cook for 10 minutes unti you get the desired consistency, garnish with coriander leaves.

 

 

Capsicum gravy curry

 

Ingredients:

Red bell pepper or Red capsicum 1 (chopped into 1 inch pieces)

Green bell pepper or Green capsicum 1 (chopped into 1 inch pieces)

Onion 2 medium sized

Tomatoes 2 medium sized

Ginger 1 inch piece

Garlic cloves 6

Jeera 1 teaspoon

Peanuts or Ground nuts 1 cup

Green chillies 4

Garam masala 2 teaspoons

Oil 2 tablespoon

Salt as needed

Preparation:
1. Peel the outer layer of garlic and onion. Chop onion, tomatoes, garlic and ginger into small pieces. Heat a pan a tablespoon of oil and add the onion, garlic cloves and ginger pieces to it after they become translucent in color add the the tomato pieces. When they become soft.

 2. When the tomatoes becomes soft add the peanuts or ground nuts. When they become soft add green chillies and switch off the stove. After it cools blend them into coarse puree.

 3. Heat the same pan and add the remaining oil to it. Add the jeera seeds.

 4. When they slightly change color add the chopped capsicum pieces.

 5. When the capsicum pieces become tender add the puree and mix well.

 

6. Add garam masala powder, salt  and mix well.

 

7. Cover it with a lid and cook the curry in medium flame for about 10 to 15 minutes. Stir in between.

8. When it cooked switch off the stove. Garnish with coriander leaves.

Vegetable Kurma

Ingredients:
Potato 1 medium sized
Carrot 2
Green capsicum or bell pepper 1 medium sized

Red capsicum or bell pepper 1 medium sized (optional)

Beans 10
Peas Handful
Cabbage ½ cup
Cauliflower  florets 1 cup
Onions 2 medium sized
Spring onions 3
Tomatoes 2
Garlic 10 cloves
Ginger 1 inch piece

Curd 3 tablespoons

Oil 2 tablespoons

Jeera 1 teaspoon

Red chilli powder 2 teaspoons

(adjust accordingly)

Salt as needed

Garam masala:

Poppy seeds or khuskhu 1 tablespoon
Fennel seeds or saunf or somp 1 teaspoon

Elachi or Cardamom wholes 4

Cinnamon slicks or Dalchini chakka 4 ( one inch sticks)

Cloves or Lavagam 5

Preparation:

1. Wash and peel carrots, potato and garlic cloves. Wash the remaining vegetables. Peel outer layer of onions. Chop the vegetables except peas into small pieces.  Make a paste of ginger and garlic.

 

2. In a cooker or deep bowl, add the vegetables and water. Cook them until they are fully cooked.

3. Heat a pan add oil to it, after oil is heated add jeera seeds.

4. After the jeera seeds slightly change color add the ginger garlic paste.

5. Make a powder of all the garam masala ingredients or you can use the garam masala powder at home. Fresh masala powder adds flavor to the kurma curry.

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6. Add the cooked vegetables and mix well. 

 

7. When the curry starts to thicken add the garam masala powder and mix well.

 

8. Add salt and red chilli powder and mix well. Add the curd and mix well.

 9. Mix well and cook for about 10 minutes in medium low flame, stir in between. When it starts to slightly thicken, switch off the stove.

Panner Tikka Masala

Ingredients:

Panner cube 4 inch by 6 inch piece

Tomato puree 2 cups

Onion 1 big sized

Green Capsicum 1 big sized

Tomato 2

Ginger garlic paste 2 teaspoons

Curd or yogurt ½ cup or 3 tablespoons

Lemon juice 2 table spoons or 6 teaspoons

Ghee 1 teaspoon

Red chilli powder 1 teaspoon

Garam masala 1 teaspoon

Tumeric powder ¼ teaspoon

Cream 2 teaspoons

Oil 4 teaspoons

Coriander leaves  ½ cup chopped

Salt as needed

Preparation:

1. Cut Paneer into 1 inch by 1 inch cubes. Cut onions, tomatoes and green pepper into pieces. In a big bowl add curd or yougurt and add panner pieces and mix well.

2. To the yogurt panner bowl add the vegetable pieces and mix well , add lemon juice, salt, red chilli powder, tumeric and ghee. Mix well and marinate for 4 hours. (Marinate leave it aside for 4 to 6 hours)

 

3. After 6 hours heat a tawa or dosa pan and spray 2 teaspoons of oil over it. Spread marinated pieces over the pan and spread evenly. When they turn into golden brown color flip them over and when are cooked on the other side. Switch off the stove.

4. Heat a deep pan or skillet and add two teaspoons of oil and add the jeera seeds when jeera seeds start changing color add the onion pieces and mix well. When the onion pieces become translucent. Add ginger garlic paste and mix well.

5. Add the tomato puree and mix well. After 5 minutes add tumeric powder, garam masala and salt.

6. Add the panner and vegetables on the tawa to the tomato the skillet or deep pan.

7. Add red chilli powder and mix well. 

8. After 5 to 10 minutes add whip cream and mix well.