The February edition of Indian Main Course features curries and gravies that include paneer or cottage cheese as the main ingredient. Paneer is hugely a favorite among the non meat eaters and is more popular in North and Eastern states of Indian subcontinent. Paneer never fails to arouse the taste buds of food lovers in various ways it is served. It can be prepared and served in variety of ways – paneer based starters (tikkas, cutlets), paneer based curries and gravies (makhni paneer, shahi paneer), paneer accompanied with veggies ( palak paneer, matar paneer) and much more. Paneer is also used as the main ingredient while preparing a number of Indian sweets (rasmalai, rasgulla, sandesh ) especially in Eastern India. Here it is more popularly known as ‘chenna’.
I have prepared curries or gravies that are based on paneer. These are usually eaten with chapati, roti or naan and they also taste good steamed rice, jeera or pulav. I hope you all love and enjoy this post.
Paneer cubes cooked in spinach sauce in combination with yoghurt and little spices.
Paneer Ghee Roast
Paneer cubes marinated in sauce prepared with dry red chilies, whole spices and the cooked in ghee.
Paneer Butter Masala
Paneer cooked with tomato based gravy and lots of butter.
Paneer cooked in combination with creamy tomato gravy and spices.
Paneer cooked in rich and thick gravy with an aromatic touch of dry fenugreek leaves.
Paneer Capsicum Masala
Paneer with capsicum cubes cooked in tomato based gravy.
Fenugreek leaves and paneer cubes cooked in tomato based gravy with spices.
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See you soon….
I apologize for delay in posting the February edition of Indian Main Course. I was so caught up with my studies and examinations that I was unable to concentrate on blogging. Those who were eagerly waiting for the new post I am sincerely sorry.