Wednesday, April 28, 2010

zucchini and paneer in almond gravy

For 6 persons

I wanted to prepare kulcha today.
I was about to prepare Rajma when I saw a sack of zucchini which was wasting away.
I started this with the basis of manjula kitchen's spicy squash curry but went of to a total different route once I started cooking as I wanted a garvy vegetable instead of dry one.

4 cups cubed zucchini
1/2 cubed and microwaved paneer
3 tea spoon almond butter
1 cup almond milk(you can use any milk here)

spice paste:
Mix in 1/4 cup water:
1 tablespoon dhanai powder
1/2 spoon red chilli powder
1/2 spoon paprika
1/4 spoon black pepper
1 table spoon aniseed/saunf powder
1 tablespoon grated ginger

1 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon saunf/aniseed

1 onion sliced

salt to taste

heat oil
crackle cumin and saunf/aniseed
add onion and saute.
Add spice paste
saute for minute
add zucchini, saute for 2 minutes
add the milk.
cover and cook in medium flame for 5-7 minutes
now add almond butter mix well
If needed add 1/2 to 3/4 cup water
add salt
mix well and let it bubble.
now add paneer.
Mix well
Serve hot with rotis or kulchas or naans.

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