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Monday, June 10, 2013

SSJ's DAHI PANEER HYDRABADI (HYDRABADI COTTAGE CHEESE YOGURT CURRY)

SSJ's DAHI PANEER HYDRABADI

Hey Happy-Eaters,
So now time for some traditional tadka from Andhra but the main ingredient is changed here and a new taste is born. Can you find the authentic recipe like this??? Here is the recipe…


INGREDIENTS
  • 1 cup Paneer (Cottage Cheese) and cut into 1 cm pieces
  • 1 large Onion, finely chopped
  • 2 large Tomatoes, finely chopped
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Sugar (Optional, to balance the sour taste of mango powder and yogurt)
  • 1 cup Yogurt, beaten
  • 1 tbsp Grated Coconut, fresh/frozen
  • 6-8 Cashew Nuts, soaked in warm milk for at least 10 mins
  • ½ -1 tbsp Kasuri Methi/Dried Fenugreek Leaves
  • 1 tsp Garam Masala (All spices powder) 
  • ½ -1 tsp Red Chilli Powder (Adjust acc to taste)
  • ½ tsp Turmeric Powder
  • ½ -1 tsp Amchur/Dry Mango Powder
  • ½ tsp Coriander Powder
  • 1-2 tbsp Oil
  • Salt to taste


For Tadka/Tempering: 
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal/Split Black Lentils
  • 2-3 Dry Red Chillies, halved
  • Few Curry Leaves
  • 1 tbsp Oil



METHOD

  • Heat 1-2 tbsp of oil in a pan and add paneer pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them but I prefer pan frying for healthy option. Transfer these fried paneer to a plate lined with kitchen/paper towel and keep them aside till needed.
  • Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside till needed.
  • Heat oil in a pan and Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
  • Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
  • Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
  • Mix in fried paneer and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.
  • Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add urad dal, dry red chillies and curry leaves and sauté it for a minute till cumin seeds and dal turns golden brown in colour.add this tadka to ready dish and Serve this delicious gravy with any roties or flavoured Basmati rice



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