Recipe inspiration : edible garden
To grind and paste
ginger – 1 /2 inch (without skin)
Green chilly – 3 to 4 (adjust to the family taste)
Garlic – 7 to 8
Oil – 1 tbsp
Paneer – 1 cup ( try home made paneer if u wish)
Thick curd – 1 cup
Water – 1 cup
Turmeric powder – 1 /2 tsp
Salt – as required
All purpose flour – 1 tsp
Red chilly powder – 1 tbsp (actual recipe calls for garam masala i replaced with Red chilly powder )
Coriander leaves – to garnish
Pepper – 5 to 6 nos
Bay leaf – 1 nos
cloves – 2 to 3
First grind the item given under “To grind and paste” and keep aside. Heat the kadai and add the 1 tbsp of oil , once heat add the paneer and fry it ! and transfer it to the tissue paper !
Take a bowl add the curd , then beat well ,add the water and adjust the thickness of the curd consistency!now add the APF, salt, turmeric powder and paste and mix well ! Heat the kadai add the bay leaf, cloves and pepper and saute for a minute, No need to add oil as u have already added oil for paneer fry , then add the curd mixture and mix well ! make sure the flame is in low medium!
Then add the red chilly powder and mix well keep it for another 5 minutes, then add the chopped coriander and mix well , finally add the paneer cubes and mixes well !
Serve with Roti or dosai i prefer dosai !
- The flame should be in low medium so that curd wont be curdle !
- You can try with garam masala too !