Tuesday, 5 November 2013

Patol Chhanar Torkari - Paneer, Pointed Gourd Curry

Not a very common recipe indeed, however, I got this while browsing through my collection of cookbooks and decided to give it a try.


Ingredients

  • Patol/Pointed Gourd - 10-12,
  • Paneer - 200 gms
  • Bay leaf - 2-3
  • Cumin powder - 2 tbsp
  • Whole garam masala - 3 each
  • Ghee - 1 tsp
  • Methi / Fenugreek seeds - a pinch
  • Green chilli - 4
  • Ginger paste - 1 tsp
  • Mashed Paneer - 2 tbsp
  • Whole red chilli - 2
  • Sugar - 1 tsp
  • Kashmiri chilli powder - 1 tsp
  • Salt and turmeric - as required
Lightly sauté the paneer cubes in little water. Now add Patol into the same oil and fry lightly with a pinch of salt and turmeric.


Add oil and ghee on the same pan. When it is hot, add the methi / fenugreek seeds. Now add the bayleaf and whole garam masala.


When it crackles, add the cumin powder and mashed paneer. Lower the heat and add turmeric and red chilli powder as well. Now fry the masalas well with a sprinkle of water if necessary. Add chopped green chilli as well.


When spice mix releases the aroma, add the fried patol and mix well. Now add 1 and 1/2 cup of hot water and cook covered for 5 - 7 minutes over high heat or till the patol is almost cooked.


Add the fried paneer pieces and boil for 2 - 3 minutes. Adjust the seasoning. Add a tsp of sugar and mix well with the gravy. The gravy will thicken because of the mashed paneer and will impart a unique taste to the curry. Enjoy with roti or parota.


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