BUTTER PANEER KHORMA
What can be more comforting than a simple fried rice combined with an aromatic, smooth and creamy side dish for lunch or dinner on a tired weekend? This Butter Paneer Khorma is a perfect companion for one pot meals or for a Roti/ Paratha basket.
The recipe is filling, rich, tastes yummy and easy to prepare too. There is no much work involved and you start getting a feeling of completion the moment your gravy is ready.
This post was supposed to follow through immediately after the Garlic Fried Rice recipe I posted last week. But something else came my way and I totally forgot about this. Anyway, I am not too late.This recipe source is also from my aunt Vimala Chithi.
Lets get down to the recipe straight away.
Preparation Time: 15 mins
Cooking Time: 10 mins
Cuisine: North Indian
Spice Level: Medium
Cooking Level: Easy
Serves: 2 to 3
Recipe Source : Vimala Chithi
200 gms Paneer
3 Medium sized Onion
4 Medium sized Tomatoes
50 gms Cashew nuts
1 tbsp Coriander powder
1 tsp Chilli powder
1 tsp Cumin powder
1/2 tsp garam masala powder
Salt to taste
1 tsp Sugar
T o saute and temper
1/4 tsp fennel seeds
3 to 4 slit green chilies ( adjust accordingly)
1 Onion chopped
1 Capsicum chopped
1 tsp ginger garlic paste
1 cup boiled fresh/ frozen peas
1 round spoon full Oil + Butter ( reduce if you prefer)
2 to 3 pinches of cardamom powder or few saffron strands
- Pulse the cashew nuts twice to a powder. Along with this grind together all the ingredients given under the gravy sub heading, to a smooth paste.
- Heat oil + butter mixture in a Kadai or Wok. Add the fennel seeds. When they pop, add the slit green chilies and chopped onions. Saute for two to three minutes on medium flame until it becomes translucent.Then add in the ginger garlic paste and saute until the raw flavour is gone.
- Then add the chopped capsicum and saute well followed by the cooked peas.
- Simmer and add the gravy to the wok and cook on low flame until the fat layer surfaces. Keep the flame low.
- Switch off when the mixture froths. Add the cardamom powder/ saffron strands and mix well. Allow it to stand for few minutes and serve hot with any flavoured rice or Phulkas.
- I have not used Kasoori methi or cilantro for garnish. However, if you prefer, please go ahead.
- I used the regular chilli powder. You can substitute the same with Kashmiri chili powder and adjust the quantity of green chilies in the dish.
- I also skipped adding the cardamom powder or saffron as I wanted it to be minimal on spices.