Marinate – 300 g Paneer Cubes – 1/2 Cup Yogurt – 1tsp. Salt – 1 tsp. Garam Masala – 1tsp. Ginger Paste – 1tsp. Red Chilli powder – 20 mnts
Spices – Dry Roast – 1 tsp. each Coriander Seeds – Cumin Seeds – Fennel Seeds – Pepper – Low flame till Aroma – turn off Flame – Mix 2 tsp. Dry Methi Leaves
Puree – 2 Ripe tomatoes – Mix 2 tbsp Cream
Saute – 1 tbsp. Butter – 1 Onion – 1 Green Bell Pepper – Add Spices – Add Puree – bring to Boil – Add Marinated Paneer – cook 2- 3 mnts.
Serve – With Chapati or Naan or Paratha.
Note : Adjust Salt and Spices to taste.
Kadai (Wok) Paneer – Paneer (Indian cottage cheese) and Capsicum cooked in a spicy masala. Recipe for Delicious and flavourful Paneer made by cooking Paneer and Bell peppers with fresh ground spices.
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Tag: indian curry
BEEF URULAKIZHANGU CURRY
Cut – 750 g Beef – small pieces Chop – 1 Onions – 1 inch pc. Ginger – 4 Cloves Garlic – 2 Green Chillies
Cube – 4-5 Potatoes Slice – 1 Onion – 1 Tomato
Spices – 1/2 Tbsp. Red Chilli powder – 1 tbsp. Coriander powder – 1 Tsp. Pepper Powder – 1/2 Tsp. Garam masala
Cook – Mix Beef with Chopped items – +/- 1 cup water – 1 tsp Turmeric Powder – Salt to Taste – Pressure cook till soft.
Saute – Heat – 2 tbsp Oil – Sliced Onion – Handful Curry Leaves – 1-2 mnts – Add Spices – Stir Fry -Low Flame – 1 mnt – Add Tomatoes – 1 mnt.
Add – Saute to Cooked Beef – Bring to Boil – Add Potatoes – Add water as needed – Cook till potatoes are soft.
Delicious Curry ready to be served with Rice or Chapati.
Note – Adjust Salt and Spices to Taste . Use Coconut Milk instead of additional water for milder taste.
Recipe for Quick and Easy Nadan Kerala Style Beef with Potato Curry – Beef Urulakizhangu Curry flavoured with Indian Aromatic Spices and herbs.
