Cottage cheese is the star of Paneer Jalfrezi, a traditional Indian dish.

 


When you eat a certain dish, you may be reminded of the person who made it, the friends and family you enjoyed it with, or the special occasion you were celebrating. It was difficult for me to choose on just one nostalgic dish when Alicia Cowan of My Dish invited me to write about them. Cottage cheese in weird gravy is a nostalgic dish because my mom used to make it for almost every party we ever hosted. But we remember those gatherings fondly not for the food or its taste but for the joy and camaraderie we shared with our pals. My mom's Paneer Jalfrezi and spicy Kulcha were legendary. I still make it a point to call at least one childhood friend every time (read: rarely) I prepare this dish so we can reminisce about the good old days.

Time spent getting ready

It takes only 20 minutes.

Twenty minutes of cooking time.

Eaten by two

Ingredients

Whether you call it Paneer or cottage cheese, you'll need 200 grams.

You'll need 50 g of fresh sweet corn kernels.

2 tablespoons oil from a vegetable source

Cumin seeds, 1/2 teaspoon

To sweeten: 1/2 teaspoon

Adjust salt levels based on taste.

Water at least 1 cup

The process of becoming a paste

One very large onion

Use 2 large tomatoes and 1 cup of pureed tomatoes.

Add 2 tablespoons of coconut

About 8-10 cashews

1/2 of a green pepper

1 in. ginger

Two cardamon pods; spices

4 garlic granules

Spice it up with 1 teaspoon of chilli powder!

Turmeric powder, 14 teaspoon

a single teaspoon of coriander powder

Garnish: coriander leaves, freshly shredded

Around 4-5 strands of saffron (optional)

Two Tablespoons of Cream (optional)

Preparation

Prepare the onion for dicing by peeling it. Tomatoes and onions are chopped and then blended with the rest of the ingredients (ground to paste). Little cubes of cottage cheese are prepared.

Before adding the powdered paste, crackle the cumin seeds, cardamom pods, and cloves in a kadai or wok. Put in all of the listed spices. Keep stirring for another 7–8 minutes, or until the masala loses its raw smell and the oil rises to the surface.

Cottage cheese cubes can be used as is or fried in oil before being added to the gravy.

In order to make more gravy, bring 1 cup of water to a boil. Add the boiling water to the already simmering gravy and return to low heat for another five minutes.

Cottage cheese in a nut-based sauce, or Paneer Jalfrezi, is served with Indian flatbreads, or Kulcha.

As I already had a jar of tomato paste in the fridge, I decided to use it in the recipe.

You can still make a thick gravy without using coconut or cashews.

Cubes of cottage cheese that have been lightly deep-fried improve in both texture and taste.

To increase the visual appeal of the dish, try substituting fresh green peas for sweet corn.

In place of cottage cheese, try using Tofu, a much more nutritious option.

Although I don't regularly cook such hearty meals, my husband's question of "Did you obtain it from somewhere?" was a nice compliment. Recreate the ambiance of a fine dining establishment at home, enrich your weekends, and impress your guests with this delicious dish.

Slim and healthy meal plans. Dishes that are quick to prepare, yet still nutritious, for time-pressed couples, singles, and anybody else who values their time. Reading up on the health advantages of various foods in health and nutrition articles is a great way to start.

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