Amaranth Paneer Curry is very nutritious and delicious with rich taste. I made it in Palak Paneer style.
Ingredients
10-15 Paneer cubes.
A big bunch of Amaranth leaves. Do not use stems.
1 large onion
2 green chilies
3-4 green or red tomatoes
A handful of cilantro/coriander leaves
1 tbsp ginger garlic paste
2-3 tbsp oil
1 tsp cumin seeds
4-5 tbsp of heavy whipping cream
Pink Himalayan Salt for taste
Spice Powders
1/4 tsp turmeric powder
1/2 tsp or more red chili pwdr
1 tsp coriander cumin pwdr
1 tbsp dry fenugreek pwdr
1/2 tsp garam masala powder
10-15 Paneer cubes.
A big bunch of Amaranth leaves. Do not use stems.
1 large onion
2 green chilies
3-4 green or red tomatoes
A handful of cilantro/coriander leaves
1 tbsp ginger garlic paste
2-3 tbsp oil
1 tsp cumin seeds
4-5 tbsp of heavy whipping cream
Pink Himalayan Salt for taste
Spice Powders
1/4 tsp turmeric powder
1/2 tsp or more red chili pwdr
1 tsp coriander cumin pwdr
1 tbsp dry fenugreek pwdr
1/2 tsp garam masala powder
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Preparation
Wash and cook Amaranth leaves/Thotakura Aakulu in a little water and make a fine paste. Paste green chili also along with this.
Cut the onion into small pieces.
Cut tomatoes into very small pieces. Or make them into a puree. I made a puree.
Cut the paneer into your desired shape and size. I cut into small rectangular pieces.
Finely chop the cilantro.
Wash and cook Amaranth leaves/Thotakura Aakulu in a little water and make a fine paste. Paste green chili also along with this.
Cut the onion into small pieces.
Cut tomatoes into very small pieces. Or make them into a puree. I made a puree.
Cut the paneer into your desired shape and size. I cut into small rectangular pieces.
Finely chop the cilantro.
Procedure
Place a thick bottom pan on medium heat. Add oil and when the oil is hot add cumin seeds. When the cumin seeds are popped up add onion and stir it well. Add a pinch of salt and ginger garlic paste. Mix it well, cover and cook for a couple of minutes until the ginger garlic paste loses it's raw smell.
Then add tomato puree and stir it once. Add turmeric, red chili and coriander cumin powders and salt. Add dry fenugreek leaves/Kasuri methi by crushing between your palms. Mix them very well with tomato onion gravy. Cover and cook on low to low medium flame until it oozes out the oil.
Then add Amaranth paste. Rinse the blender jar with 1/2 cup of water and add to your gravy. You may add little more water to get your desired consistency. Cover it and cook for about 5- 10 minutes on low flame.
Add garam masala powder and stir it once. Then add paneer pieces and stir it gently without breaking the paneer. Again cook for just one more minute. Then add cilantro stir it gently. Switch off the flame. After switching off the flame add whipping cream. Serve it hot with chapati, puri, naan. It is also a good combination for jeera rice.
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Place a thick bottom pan on medium heat. Add oil and when the oil is hot add cumin seeds. When the cumin seeds are popped up add onion and stir it well. Add a pinch of salt and ginger garlic paste. Mix it well, cover and cook for a couple of minutes until the ginger garlic paste loses it's raw smell.
Then add tomato puree and stir it once. Add turmeric, red chili and coriander cumin powders and salt. Add dry fenugreek leaves/Kasuri methi by crushing between your palms. Mix them very well with tomato onion gravy. Cover and cook on low to low medium flame until it oozes out the oil.
Then add Amaranth paste. Rinse the blender jar with 1/2 cup of water and add to your gravy. You may add little more water to get your desired consistency. Cover it and cook for about 5- 10 minutes on low flame.
Add garam masala powder and stir it once. Then add paneer pieces and stir it gently without breaking the paneer. Again cook for just one more minute. Then add cilantro stir it gently. Switch off the flame. After switching off the flame add whipping cream. Serve it hot with chapati, puri, naan. It is also a good combination for jeera rice.
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