Monday, March 07, 2011

Masala Curry With Paneer, Peas & Potato

Combination of veggies with paneer adds flavor. A simple to make masala curry that will be good with rice or roti.


1 medium - Potatoes,cubed
1 cup - Green Peas
500 gm - Paneer, cut to cubes
2 pods - Green cardamom,
1 big - Star Anise
2 medium - Onion, sliced
4 - Green chili, slit in center
3 medium - Tomato, chopped

1'' piece - Ginger, chopped

Masala powders

2 tbsp - Coriander powder
1 tsp - Red chili powder
1 tsp - Turmeric powder
1/2 tsp - Black pepper powder

Grind to a smooth paste

1/2 a small shell - Fresh coconut
1/2 tsp - Jeera/ cumin seeds
1 small piece - Cinnamon


1 tsp - Mustard seeds
4 - Dry red chili,
1 medium - Onion. chopped finely
3 to 4 sprigs - Curry leaves


1 ) Add to an utensil, potato, peas, green chili, ginger, onion, cardamom, star anise and the masala powders. Now add enough water to cover and cook the vegetables.

2 ) When the veggies are half cooked, add tomato and salt to taste. Simmer, cover and cook till the vegetables are fully cooked.

3 ) Grind coconut, jeera and cinnamon with little water to a smooth paste. Add this paste to the cooked veggies. Add more water if needed for the gravy. Adjust salt to taste. Simmer and cook.

4 ) Meanwhile, in a frying pan, heat some oil. Add paneer cubes and fry to a light brown color. Transfer and add the fried paneer to the curry. In the remaining oil, do the seasoning. First pop the mustard seeds, than add dry chili, curry leaves and fry for second. Then add onion and fry to a light brown color. Pour this seasoning over the curry and close with a lid. Turn off the stove. After 5 minutes open the lid and serve the masala curry.

Serve as a side dish with rice or roti.