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We hope you got insight from reading it, now let’s go back to paneer chatpata (delicious cottage cheese curry vegetable) recipe. To cook paneer chatpata (delicious cottage cheese curry vegetable) you only need 21 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Paneer Chatpata (Delicious Cottage Cheese Curry Vegetable):
- You need 250 gm Paneer (Cottage cheese)
- Take 3 Small Onions
- Get 3 Medium Tomatoes
- Use 1 Small Capsicum (Green Bell Pepper/Shimla Mirchi)
- Get 5 Cashewnuts
- You need 4 Garlic cloves
- Prepare 1/2 inch Ginger
- Use 1/4 tsp Cumin seeds
- Provide 1/4 tsp Turmeric powder
- Provide 1 tsp Bedgi Red chilli powder …….to be adjusted
- Prepare 1 tsp Kashmiri red chilli powder
- Get 1/2 tsp Coriander powder
- Get 1/4 tsp Cumin powder
- You need 1 tsp Paav Bhaaji masala / Garam Masala (as per choice)
- Use 1 tsp Kasuri methi (dried fenugreek leaves)
- Get 2 tbs Fresh Coriander leaves
- Prepare 1 tsp Sugar
- Get 1 tbs Cream
- Use 1 tbs Butter
- You need 2 tbs Oil for tempering
- Use to taste Salt
Instructions to make Paneer Chatpata (Delicious Cottage Cheese Curry Vegetable):
- To make Paneer Chatpata, first start with finely chopping two of the given onions and cutting the third onion into medium sized cubes. Cube the capsicum and keep aside.
- Grind the ginger and garlic into a fine paste. Grind the cashewnuts with the tomatoes to make a smooth puree.
- Heat together the oil and butter in a saucepan and add the cumin seeds to it. When they crackle add the finely chopped onions and saute till transparent.
- Now add the ginger garlic paste and saute. Cover and cook for a while.
- Add the cubed capsicum and onion and mix well. Saute, cover and cook again till they turn soft. Add all the mentioned spice powders except the garam masala and mix.
- When the onions and capsicum are soft, add the tomato and cashewnuts puree and mix well. Add salt to taste and sugar as well.
- Cover and cook till gravy thickens. When tomatoes are cooked, add about 1/4 cup of water to the thickened gravy. Bring to a boil.
- On a medium hot griddle, spread the kasuri methi for a while till it becomes crisp. Crush with fingers and add to above gravy and mix. Add the paav bhaaji masala too and give it a good stir.
- Cut the paneer into medium sized cubes. Add to the gravy. Check seasoning and add some water too if required to adjust the consistency of the gravy.
- Add the cream and garnish with fresh chopped coriander leaves.
- Serve hot with Khastaa Parathaas or Jeera Rice.
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