Monday, 17 February 2014


Boring with regular Paneer and it's No Onion-Garlic day (Mon day)...So just wondering...wondering...wondering...what to do for a change ??? It's in mind and just experiment with beet root in my kitchen..The result is 100 out of 100..Awesome..Too good. You can't believe unless you try it in your kitchen..So try and feel the taste :) :)

Ingredients :-
Beetroot chopped - 1 no.
Paneer cubes - 1 cup
Tomato - 1 no.(Large size)
Ginger chopped - 1 tsp
Green chilly chopped - 2 nos.
Cashew nuts - 5-8 nos. 
Black Peeper - 4-5 nos.
Cinnamon - 1 stick
Cardamom - 2 nos.
Cumin-Coriander Powder - 1 tsp
Salt to taste
Sugar a pinch
Garam masala powder - 1/2 tsp
Kasoori methi (Dried fenugreek leaves) - 1/2 tsp
Fresh Cream - 2 tsp
Oil - 1 tsp
Butter - 1/2 tsp

Method :-
Beetroot Gravy :-
Heat oil in a pressure cooker. Add cinnamon,cardamom,pepper,ginger chopped, green chilly chopped, chopped beetroot,chopped tomato and saute for a while. Add cumin n coriander powder, salt to taste, sugar a pinch and stir for 2 minutes. Add 1/2 cup water and cover the lid. Let it cook for 1 whistle in high flame, then keep the flame in slow and cook about 8-10 minutes. Switch off the flame. Transfer it to a mixture blender and blend it to make a fine smooth paste. 

Heat 1/2 tsp butter and pour the mixture to the kadhai. Add kasoori methi n garam masala and let it boil for 2 minutes. Stir it continuously. Lastly add fresh cream and switch off the flame. 

Crispy Paneer:-
Make a batter with 2 tsp gram flour, 1 tsp corn flour, chilly powder, ginger paste, ajwain, salt to taste and little water and the consistency should be thick. Dipped the paneer cubes in the batter and deep fry in hot oil till light brown.Soak in absorbent paper.

Final Garnishing :-
Serve the beetroot gravy in your serving plate, topped with crispy paneer and garnish with little cream and Enjoy your lunch or dinner with roti / naan..

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