Mushroom and Paneer in Tamarind Curry
Mushrooms and Paneer. Two of my favorites. No one else in the house likes these. So, I don't get to make it often. But, when I do, I relish it and am grateful for each bite.
While I do make Paneer on and off with milk and lemon juice, more often than not I go for the store-bought Paneer blocks, just like Tofu blocks. They are firm and solid and hold up well in cooking.
The curry gravy part is made-up, as usual. Which is the most compelling reason to share it here.
Ingredients
5 or 6 Cremini mushrooms, chopped into chunks
10 to 12 Paneer cubes, pan-fried much like pan-fried tofu
½ cup red, green bell peppers, chopped
¼ large red onion, chopped
1 Tbsp canola oil
salt to taste
½ tsp brown sugar (optional)
For the curry paste:
½ tsp Tamicon® tamarind paste
1 Tbsp grated ginger
2 green chilies. chopped
¼ large red onion, chopped
2 Tbsp minced garlic
¼ cup tomato sauce
¼ cup stewed tomatoes
1 Tbsp coriander powder
¼ cup chopped fresh cilantro
Preparation
- Combine the curry paste ingredients in a food processor and blend to a fine paste
- Heat the oil in a pan, add the curry paste, chopped onions, and a pinch of salt cook over medium heat till the rawness of onion fades and oil separates, about 5 minutes
- Add the bell peppers, mushrooms and paneer cubes, water as needed, cover and simmer till vegetables are just cooked, not mushy
- Stir in the brown sugar, if using, adjust salt to taste and serve warm with fragrant jasmine or basmati rice, or home-made naan or paratha or simple roti.
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