Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Monday, April 18, 2011

Paneer Masala

Recipe No: 241
Ingredients                                                   Serves 3
  • Paneer……………….............4 oz/ 200 grams
  • Oil…………………….............2 Tablespoons
  • Turmeric Powder…..........1/4 Teaspoon
  • Red Chilly Powder…........1 Teaspoon
  • Coriander Powder…........1 ½ Teaspoons
  • Garam Masala Powder….1/2 Teaspoon
  • Heavy Cream…………….…1/2 Cup
  • Kasoori Methi……………...1 Teaspoon
  • Coriander leaves………….2 Tablespoons chopped
  • Salt as needed
To blend
  • Shallots sliced………..........1/2 Cup
  • Ginger Garlic paste….......1 Teaspoon
  • Almonds…………………......15
  • Tomato chopped……........1/2 cup (I don’t use the seeds; it will increase the sourness)
Method of Preparation
  1. Blend all the ingredients given in the ‘to blend’ section into a smooth paste using ¼ cup Water and keep aside till ready to be used.
  2. Heat a tablespoon of Oil in a pan on medium high heat and fry the Paneer;  take them out; drain the excess Oil on a paper towel and keep them aside till ready to be used.
  3. Add the rest of the Oil to the pan and saute the ground ingredients together with Turmeric Powder, Red Chilly Powder, Coriander Powder and Garam Masala Powder till Oil oozes out. (As we are not using too much Oil we can see only small droplets of Oil here and there.) Do stir continuously once the Masala starts to stick to the bottom.
  4. Add 1 ½ Cups Water and Salt; let it boil thoroughly before adding the fried Paneer. Cover and cook for 6-8 minutes or till the gravy is reduced considerably. (Oil will float on top of the gravy when it is ready.)
  5. Add Cream, Kasoori Methi (Do crush it between your palms) and Coriander Leaves. Add more Salt if necessary.
  6. Mix well and let it start to simmer along the edges before switching it off.
  7. Serve hot/ warm with Rice or any Indian style Flat breads.
Notes:
  • It will be easy to grind the Almonds if you soak them in Warm Water. So I add Water together with the Almonds in the blender 10 minutes before adding all the other ingredients for grinding.
  • Paneer will absorb only less Oil if fried in slabs rather than in cubes.
  • Frying the Masala till the Oil oozes out is very important as it eliminates the raw taste and also gives a good flavor to the Curry.
  • This curry tends to become thick as it sits. Keep that in mind while you adjust the level of the gravy. If in case it becomes thick add some hot Water to loosen it.
  • Don’t avoid Kasoori Methi as it gives a special flavor that compliments Paneer very well  and are available in most of the Indian stores.
  • In this recipe, I don't take skin off the Almonds as (I think) it adds to the color of the gravy.
 





Make it, enjoy the deliciousness and 
serve it to your family with love…

12 comments:

Vimitha Anand said...

Rich and creamy masala perfect for rotis...

Mehjabeen Arif said...

so inviting paneer masala.. perfect with warm rotis.. nicely presented..

Kalpana Sareesh said...

very inviting...

Tina said...

Soooooo creamy nd delicious...

enteruchilokam said...

creamy n yummy curry. soya chunks fry also looks yummy. liked the dark color lks like beef fry

Priya said...

Yumm, fingerlicking paneer masala,looks very rich and delicious..

sojo said...

hmmmm... looks good.... by the way, I made the fish cakes (didnt taste coz iam on lent, but hubby said really good)..so my point is... keep posting recipes even after the 21 days...PLZZZZZZZZZZZZZZZZZZZ.....

litmus said...

yummyyy....ideal dish during lent

Reshmi Mahesh said...

Thick creamy gravy and soft paneer in it...love it very much...Tempting pics too

An Open Book said...

now who can say no to that???? not me for sure

Sanyukta Gour(Bayes) said...

U hv a wonderful space dear..visit mine as time permits..dish looks super yummy n tempting...drooling..Following u dear.loved reading abt ur blog ...
Sanyukta
http://creativesanyukta.blogspot.com/

Lucky Sign said...

very nice. step by step pictures..looks so good and beautiful. thankyou for shearing. Indian

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