Monday, 10 October 2011

Soft Paneer Curry (Chhena Tarkari)

Nutrition Value Of Paneer/ Chenna: 
It is prepared by boiling whole cream milk and adding acid or lemon to it to separate the thick contents. When the milk coagulates the water is removed and pressed to get a block.
Paneer also gives the health benefits of reducing the development of insulin resistance syndrome. Including paneer in one’s daily diet helps to give protein required by the body for growth and renewal.It provides the protection against cancer.Paneer helps prevent stomach disorders in people as they grow older.Paneer is the storehouse of calcium and makes your bones stronger and helps men and women as they age against brittle bones.It promotes strong bones and also helps to prevent and reduce back and joint problems.
 Who doesn't love paneer? Well, I know quite a few people who don't but I'm glad my husband is not one of them. This is one of our favourite dishes. It is a simple and easy dish to put together which tastes great. This is another recepie from my mom’s kitchen & I just love this recepie. My mom used to make this once in a month when i waz a kid & i just love this recipe...soo after marriage ,  asking to  my mom ab8 the ingredients & procedure i also made this curry  which came out soo well & my husband also liked it.. I put this recipe in my Once a Month Cooking file. I hope you will also like this recepie…….. Soooo without much ado lets get started...

1 litre milk ( about  8 cups)
1 table spoon  vinegar  or U can add 1 tsp lime juice if vinegar is not available
2tsp of Maida/ Suji
2 big onion finely chopped
1 tomato finely chopped
2-3 tsp ginger garlic paste
1 teaspoon each cumin powder/ coriander powder
2 bay leaves
2" cinnamon
1 cardamom
2-3 cloves
1/2 teaspoon turmeric powder
refined  oil
½ tsp chilli powder
Garam masala
salt to taste
coriander leaves for garnishing

 Boil The Milk in a heavy-bottomed pan,. When milk starts boiling immediately add the vinegar . and  Mix well for 1 min. The milk solids should separate, leaving a thin, filmy whey. If the whey is not almost clear, add a little more lemon juice and stir. Turn off the heat. Pour the split milk on a pure white cotton cloth and hang it for some time. Squeeze out the water. No need to take out all the water, the paneer/ chenna should be soft but not very watery.
Take a bowl. Add  chhena & maida. Mix it properly. Make small balls.

Heat oil in a kadai & Deep fry the balls ,keep aside.

 Heat oil in a kadai. Add  cinnamon, cardamom, cloves & bay leaves.

Add onions.when the onions are turn to golden brown in colour Add GG paste, turmeric and chilli powder.
When the oil separates from masala add tomatoes. Reduce heat and stir till the tomato becomes tender.
Add cumin & coriander powder.saute for 1 min. Now  add water and bring it to a boil for 2-3 min.
Now add the baras and simmer for a minute. Now add garam masala & switch off the flame.
Garnish with coriander leaves & Serve hot with any type of rice/ roti/ pullaos.

6 Feel free to share your comments:

Sayantani said...

chena curry loos great cena .shubho bijoya

Pranati Nath said...

thanks dear..:)

khushi said...

I love the soft chenna balls in the gravy...nice recipe
Event: Kerala Kitchen
Event :My Diwali My Way

Ushnish Ghosh said...

Dear Pranati
How are you? Very nice chhena tarkari ! I will be out off country and will be without a kitchen for sometime. So will try yhis when I am back.
Have a nice week

Prathima Rao said...

This is such a delicious, mouthwatering curry!!!
Prathima Rao
Prats Corner

Gayathri Kumar said...

The paneer balls in the spicy gravy looks so inviting...

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