Easy Paneer Curry

I am sure that everyone would agree with me that mornings are the most busiest time of the day for a mom. You feel like having ten hands and ample time at your disposal. How about making a simple and quick paneer gravy for the lunch box? Whenever Neha takes this to school along with phulkas she has a big queue in front of her during lunch break. Though I pack four small phulkas for her, she hardly gets two. The other two are usually distributed to her friends.

Ingredients:

• Onion 1
• Ginger a small piece
• Garlic 1 clove
• Tomato 1
• Capsicum a small piece
• Cashew nuts 3-4
• Cream 1 tbsp (optional)
• Kasoori methi crushed 1 tsp
• Salt to taste
• Sugar a pinch
• Turmeric powder 1/4 tsp
• Chilli powder 1/2 – 3/4 tsp
• Coriander powder 1 tsp
• Gasram Masala 1/2 tsp
• Cumin seeds 1/2 tsp
• Oil 1 tbsp
• Coriander leaves 2 sprigs

Method:

• Chop the onions, garlic, ginger and tomato roughly. Boil the onions with garlic and ginger in some water till the onion gets cooked well.

• Cool it and grind it into a smooth paste along with the cashew nuts and tomato pieces.
• Heat oil in a kadhai and add the cumin seeds. Saute the ground mixture for 3-4 minutes or till the oil separates.
• Add the dry spice powder and mix well till the raw smell of the masala goes off.

• Add some water and bring it to a boil. Add the paneer pieces and capsicum cubes. Cook for 2 minutes.
• Crush some kasoori methi leaves and sprinkle on the curry.

• Add a tablespoon of cream and garnish with coriander leaves.

• Serve it hot with phulkas or pack it in your kid’s lunch box.