Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.
Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.
13. Shahi paneer
14. Aloo paneer
Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.
I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.
Yogurt – 1 tablespoon
Lemon juice – 1/2 teaspoon
Ginger garlic paste – 2 teaspoon
Cumin powder – 1 teaspoon + 1 teaspoon
Black pepper – 1/2 teaspoon
Garam masala powder – 1/2 + 1/4 teaspoon
Salt to taste
Almond – 2 tablespoon
Beetroot – 1, grated or finely chopped
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Onion – 1 medium, sliced
Garlic – 3 – 4 cloves, chopped
Ginger – 1/2 inch piece, chopped
Green chilli – 1 – 2 or to taste, chopped
Tomato – 2 medium, chopped
Green peas – 1/2 cup
Green cardamom – 3
Cinnamon – 1/2 inch piece
Cilantro or coriander leaves – 2 tablespoon, chopped
Oil – 2 tablespoon + 2 teaspoon
Water – 2 cup
1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.
2. Soak the almonds in hot water for 15 minutes. Peel when cool.
3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.
4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.
5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.
6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.
7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.
8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.
9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.
10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.
11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.
1. Use green chilli according to your taste. Add more if you want your curry spicy.
2. Cashew nuts can be used instead of almonds. Or you can skip both.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
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