PANEER HARA BHARA CURRY

Paneer keeps happening at this home, I need to get variations in it. I made this Paneer Hara Bhara Curry last week. I remember it was quite late in the evening, a pretty hot weather. Naturally I wished to stir up something quickly. There was a dal and a chicken, the family wished for home made breads, so I planned for a paneer curry as a vegetarian side. Since I am not that fond of chicken and not allowed to have much of carb..... I depend on dal, veggies and salads to satisfy my body's needs. This is at this point where I have an imaginary conversation with the Almighty... why did He had to gift diabetes to someone who loved to have carbs and fats... all kinds of..... Its been ages I did not have pakoras made of mutton fat / fish fat / fish roe with rice accompanied by a green chilli. Those who had / have it.... it will sound heavenly.... to me it definitely is. Coming to The Paneer Hara Bhara Curry, it was done simply using coriander and fresh mint paste. I thought if we can have a chutney with this paste or use it in a non vegetarian curry, let us see how it works with paneer. This quick paneer curry with few ingredients did taste well and goes very well with the Indian breads. Let us do this Paneer Hara Bhara Curry together. I definitely had been inspired from some North Indian dish for this, they are used to cooking paneer, chicken this way, buy I cooked it simply.

INGREDIENTS :

Paneer : 250-300 gm [ I used store bought]
Fresh Coriander Leaves : 2 sprig
Mint Leaves : 6-8
Garlic Cloves : 2
Green Chilli : 3-4
Black Peppercorn : 6-8
Plain Yogurt : 2tbsp
Onion [sliced] : 1medium
Bayleaf : 1
Salt : As Required
Oil : 2-3tbsp

METHOD :

Cut the paneer into smaller cubes and marinate with a little of salt for 15 minutes.

Prepare a paste with the washed coriander leaves, mint leaves, peeled garlic cloves, green chillies in the blender adding a little of water.

Peel, wash and slice the onion. Beat the yogurt.

Heat the oil in a wok. Temper with a bayleaf and the black peppercorns.

Add the sliced onions and fry till translucent.

Add the green paste and saute for a minute. Add the beaten yogurt and saute for one more minute.

Add one medium cup of water and let boil for 2-3 minutes. Add the paneer pieces, stir and let cook for a minute. Add the salt as required. Stir well. Its done.

The gravy will be little thick. Serve hot with chapati / paratha / poori or have with jeera rice.