So happy to be posting on my blog after ages! My last blog post was when I was pregnant with my second. Now she is 4 years old!!Years flew by in a wink! Not that Im complaining. No more tantrums(not too much atleast!), dirty diapers, milk feeds, messy meals, waking up like a zillion times in the middle of the night and the list goes on……..Iv had my fair share of ups and downs.
My girls are now 7 and 4……and hopefully I can be a bit more regular here now. So here I am, on my blog after 4 years. So baby steps again ………..so bear with my amateur photos guys!
I found this recipe on whisk affair and have just made minor changes to it.
INGREDIENTS:-
Oil
minced garlic – 3 tbsp
onion, finely chopped – 1 cup
green chillies -2 , slit
ginger, minced – 2 tsps
yoghurt – 1/2 cup
Flour- 1 tsp
coriander powder – 2 tsp
kashmiri red chili powder – 1tsp
turmeric powder- 1/2 tsp
garam masala – 1/2 tsp
salt to taste
fresh cream -2 tbsps (I used 1/4 cup milk instead)
kasuri methi – 2 tbsps
paneer – 250 g
lemon juice – 2 tbsp
for the tadka:
ghee- 1tsp
garlic, minced -1 tsp
METHOD:
- Heat oil in a wok. Add the garlic and saute for a few seconds.
- Add the onions,chillies and ginger and saute till the onions have turned slightly browned.
- Add the chili powder, coriander powder, turmeric and garam masala and salt.
- In a separate bowl, whist together the yoghurt and flour. Add the yoghurt mixture to the wok. Cook for a minute.
- Add about 3/4 cup of water. Close and and let it simmer.
- When the gravy has thickened a bit add the cream(or milk) . Simmer for 2-3 mins.
- Add the kasuri methi.
- When you have reached the required consistency add the paneer. Cook for 2 mins.
- Turn off the flame and add the lemon juice.
- For the tadka, heat ghee in a small pan and add the garlic. Fry till they turn slightly brown. Pour the tadka over the curry .
- serve hot with chapathis or parathas.
