Moghalai Paneer Curry

Ingredients :

• Paneer - 1/2 k.g.

For filling :

• Carrot - 1
• Fresh beans - 6
• Green peas - 1/2 cup
• Cashew nuts - 10
• Un sweetened khova - 1/4 cup
• Salt -  as required
• Oil - for deep frying

For gravy :

• Red ripe tomatoes - 2 to 3
• Onions - 3
• Ginger garlic paste - 1/2 tsp
• Nutmeg powder - little
• Garam masala powder - 1/2 tsp
• Fresh curds - 1/2 cup
• Red chilli powder - 2 tsp
• Salt - to taste
• Sugar - n1 tsp
• Oil - 2 tbsp

Method :

Blanch tomatoes in hot water.  Peel skin and make into paste.Chop carrot, beans finely,add peas, salt and steam in pressure cooker without adding water. .Mix boiled vegetables with khoya, cashewnuts a pinch of salt and mix well. Then divide paneer into small portions. Take one portion flatten in the form of a cup, place a little filling inside, close and make balls, till all the dough is over. Then deep fry in hot oil. Then take one kadai, heat oil, fry the sliced onions till thay become transparent. Add tomato paste, ginger garlic paste,nut meg powder, chilli powder, garam masala powder, sugar, salt and beaten curds. Cook till the gravy is thick, add koftas just before removing from the fire. Serve garnished  with chopped coriander leaves and little fresh cream. Your tasty side dish ready for roti, nan and parathas.

Tip :

You can also brake the koftas and add to the gravy. It will also give a good taste. This technique will help to increase the quantity of the gravy when all of a suddenly guests visits our home. Hence it will help in preventing shortage of the gravy.