Whenever am discussing dinner menus with my friends, the common topic will be “what curry to make for chapathi/roti”. Since everybody has become health conscious these days, chapathi has become a staple dinner food and ladies of the house are worried how to make it more interesting with different varieties of side dishes.
Having said that, I should say this dish is a perfect one for roti/chapathi and also with white rice. This recipe is adapted from malayalam women’s magazine Vanitha. The title of this curry instantly caught my attention, they named it very aptly “chapathi currykal” (curries for chapathi). This is originally a butter chicken recipe and I have modified it into a paneer masala :)
Here goes the paneer masala recipe:
- Paneer cubes- 200 gm
- Onion - 2 medium chopped
- Capsicum - 1 small,cubed
- Tomato - 2 small cubed
- Ginger - 1 tbsp chopped
- Garlic - 1 tbsp chopped
- Chili powder - 1 tsp
- Turmeric powder - ¼ tsp
- Pepper corns - ½ tsp
- Cinnamon - 1 small piece
- Clove - 3
- Cardamom - 3
- Jeera - a pinch
- Cashew - 6
- Poppy seeds - ½ tsp (optional)
- Soak cashew & poppy seeds in 2 tbsp hot water for 10 minutes & grind into a smooth paste. Heat oil in a pan and fry ingredients from ginger-jeera. Once it is fried, allow it to cool. Grind the cooled ingredients with 1-2 tbsp of water to a coarse paste.
- In the same pan saute onion & capsicum till it becomes soft. Add the ground masala and combine well. When oil starts appearing, add tomato pieces and cook. When tomato becomes soft add paneer cubes, mix everything. Add ½ - 1 cup hot water and cover and cook for 5-7 minutes on low-medium flame. Once the gravy becomes thick add cashew paste and cook for 2 more minutes. Serve hot with roti/rice.
Fry the paneer cubes before adding to the gravy.
Add 1 tsp of butter or ghee before adding tomatoes and in the end before adding cashew paste.
Add tomato puree instead of raw tomatoes.