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02 January 2012

Kurmura Paneer Curry with Matar.

Kurmura Paneer Curry is an Authentic Indian Dish i.e. best prepared in winter as garden fresh peas(matar) are available only in winter .It is prepared with lots of oil , butter and spices so it becomes very heavy and it is believed that it is properly digested in winter.It is one of the finest Winter Recipe i.e loved by all Indians.             
                  When I go for trying some different recipes,I always want the dish one perfect and tastiest one.For the first time i try some some different dishes it tastes fantastic,the second time try is so,so and from the third time it tastes same as the first one .I am sharing these thoughts with you all as i want to know the feelings of the viewers,they feel the same way or different.
              So here i present the unique recipe with all in the same step wise method.
Style:Authentic Indian Dish
Preparation Time-40 minutes
Cooking Time-20-25 minutes
Paneer-100 grams
Fresh pea(matar)-50 grams
Cauliflower-20 grams
Tomato- 2 medium sized
Onion- 3 medium sized
Cashew nut-20 grams
Garlic-12-13 cloves
Ginger- 5 gram(1 medium size)
Turmeric(haldi) powder- 1 teaspoon
Red Chili powder- 2 teaspoon
Curry Powder-3-4 teaspoon
Refined oil-2 tablespoon
Butter-2 tablespoon
Salt to taste
How to Prepare
1.Cut the paneer in to small pieces and fry it with 1 tablespoon butter.Chop the cauliflower and boil it.Boil the peas also.

2.Make a smooth paste of cashew nuts.
3.Chop 2 onions.saute onion,garlic and ginger with a teaspoon oil .Make a smooth paste of it.

4.Chop 1 onion.Heat 2 tablespoon oil and 1 tablespoon butter in a pan.fry the onions till it gets soft.

5.Add cashew nut paste,fry for 1 minute,add ginger ,garlic and onion paste and fry for another 5 minutes.
6.Add the dried spices and salt to taste and fry for 10 minutes in low flame.

7.Chop 1 tomato,add it to the masala,fry for 5 minutes .

8.Add the paneer and boiled vegetables.

9.Mix it properly and fry for 10 minutes by adding 10 grams cashew nuts.

10.Garnish with fresh coriander leaves and serve hot with chapatis/roti.