Paneer Kurma

Recipe by Cook's Hideout

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Ingredients

• (1.25l) fish stock (– cubed)
• 2 potatoes (– medium, diced)
• 1 carrots (– large, diced)
• 1 onion (– medium)
• 1 tomato (– medium)
• 1 tbsp Methi (Kasoori)
• to taste Salt
• 1 onion (– medium)
• 1 tomato (– medium)
• 2 chilies (Green)
• 1 tsp Ginger-garlic (paste)
• 6 cloves
• (1.25l) fish stock (” – piece)
• 2 cardamom
• 10 Cashews
• (1.25l) fish stock (Grated)
• 1 tsp Poppy seeds ((Khus Khus))
• 1 tsp chili powder (Red)
• 1 tsp Garam Masala
• (1.25l) fish stock

Method

1. To make the paste: Heat about 2tsp of oil in a pan, fry all the ingredients till lightly browned. Allow to cool and grind into a smooth paste adding little water.
2. Fry paneer cubes in 1tbsp of oil or ghee till golden brown on all sides. Remove and keep aside.
3. Heat 2tbsp of oil in a pan, fry onions till lightly browned. Add potatoes and carrots, cover and cook till the veggies are tender.
4. Add tomatoes and cook covered for 5 minutes. Now add the paste, fried paneer and ½ cup of water. Simmer for 10 minutes. Add kasoori methi and salt and cook for another 5 minutes.
5. Serve with fried rice or chapathi.

View the recipe instructions at Cook's Hideout