Paneer and Cashew Nut Curry

Category : Curries,Paneer, Tomatoes,Cashew nut, Bengal

Time Taken : 15-30 mins

Ingredients: 

paneer made of 1 ltr milk

100 g - cashew nuts

2 tbsps - finely grated coconut

100 g - tomatoes, blanched and sliced

2 - bay leaves

1/2 tsp - each of sugar and turmeric powder

1 tsp - garam masala

2 tbsps - curds

a few sprigs of coriander leaves

salt and chilli powder to taste

Method

1. Cut Paneer into small pieces and fry to a red colour.
2. Wash and soak cashew nuts in water for 1 hour, then drain out the water.
3. Heat 2 tbsps oil and add all the spices, bay leaves and coconut and fry for 5 minutes.
4. Put in tomatoes and curds, sugar and salt and cook till dry.
5. Cover with water, bring to a boil, reduce heat and add cashew nuts and cook till the gravy turns little thick, add the Paneer and simmer gently for 5 minutes.
6. Remove from fire and garnish with coriander leaves.

Spicy Brinjals

Category : Gravies, Bengal, Yogurt,Eggplant-brinjal
Time Taken : 15-30 mins


Ingredients: 
150 g - small brinjals
150 g - sour curds
3 - green chillies, slitted
1/2 tsp - mustard seeds
1 tsp - cumin seeds
1 tsp - sugar
1 - red chilli, broken
1/4 tsp - fenugreek seeds
1/2 tsp - turmeric powder
salt to taste


Method

1. Wash and wipe the brinjals and cut into four halfway through. Sprinkle with salt and set aside.
2. Roast and powder mustard and cumin seeds.
3. Beat curds with 1 cup water till smooth.
4. Heat 3 tbsps oil and fry fenugreek seeds and red chilli bits till brown.
5. Add brinjals and turmeric and fry nicely.
6. Put in the curds, salt, sugar and chillies and cook till the gravy turns thick.
7. Mix in the roasted and powdered spices and remove from fire.
8. Serve hot.