Monday, July 20, 2009

Paneer Takkali

Happy birthday amma. We love you.

Paneer curry is a gravy recipe. Spicy and saucy, it is best when in a mood to indulge and the tummy wants to feel more than full.

Preparation time: 20 – 25 mins

Serves: 2


Paneer cubes 1 cup (10-12)
Finely chopped onion 1
Tomatoes 2
Milk ¼ cup
Corn flour 2-4tsps
Cloves(laung/lavangam) 2
Refined cooking oil 4 tsps
Cumin seeds(jeera/jeelakarra) 1 tsp
Red chilli powder 2tsps
Garam masala powder 1 tsp
Pinch of turmeric
Salt to taste


Paneer is a kind of Indian cheese used in starters, snacks and main course recipes available in most supermarkets. It is a good source of proteins too. Cut into average sized eatable cubes.

Grind together to make a fine paste the tomatoes, corn flour, milk and cloves.

In a pan/kadai(bandli/mookudu), heat oil. Add a tsp of cumin seeds and chopped onion and sauté until they are transparent.

Add the paneer cubes and sauté for 2 mins. Add a pinch of turmeric and sauté.

Add the ground tomato paste and mix well. Allow to cook for 5-7 mins. Incase there is a need, add required measure of water and leave to cook.

Once the gravy is well cooked, add red chilli powder, garam masala powder and salt to taste and mix well. Leave for 2 mins to cook and switch the stove off.

Paneer curry is done. Paneer curry tastes great with any flavored rice. Needless to say, it tastes awesome with phulkas or hot parathas.

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