Head was spinning after a long tiring journey of 16 hours, so slept in just 2 mins! Woke up the next morning n 1st thing I did was to analyze the kitchen!!! It looked organized… Made some quick breakfast with a cuppa tea n observed everything around! I was filled with tons of fresh feelings…
By evening, I wasn’t sure to start cooking as I had to unpack bags, arrange everything first! But I started too late… Left half work done n cooked routine dinner! The next day, I wanted to wind up all pending tasks before he comes back from work…
He confirmed in the morning itself that we were going out for dinner n so I wasn’t worried much! I kept working all day long n got ready on time for dinner-out… We went to a fine Indian restaurant! He wanted me to try ‘Pumpkin Masala’ which he had there just a few days back. I couldn’t say no as it was a dinner date after long 5 months n I didn’t want to spoil his mood… We placed an order n 15 mins later, everything was served on table! Loved the presentation of that dish… And when I took the 1st bite of mu kulcha with ‘Pumpkin Masala’, my facial expressions were denoting ‘EWWWW!’. I would never eat anything that sweet in gravies… I ate it anyhow that time!
That was my 1st dine-out in Melbourne! And since then, I have been in search of good curry/gravy in Indian restaurants here! But I’m sure that I make much much tastier, richer n healthier variations in-house. We still go out at times, but can’t miss recalling n laughing on that incident! Hubby laughs n says “Miss SJ… Welcome to Melbourne!!!” :)
And since then, I have been cooking North-Indian varieties at home! I would make this simple, rich n flavorful gravy to have with naan/paratha rather than going for a pumpkin masala again!!!
1 cup Paneer, diced
2 tsp 3G Paste
2 tbsp Oil
1 Chopped Onion
¼ tsp Kesar
2 tbsp Full Cream
2 tbsp Milk
1 Chopped Tomato
1 tsp Kasoori Methi
½ tsp Red Chilly Powder
½ tsp Garam Masala
2 tsp Sugar
¼ tsp Turmeric Powder
Salt, to taste
STEPS TO FOLLOW:
- Heat oil in kadai and add chopped onions into it. Saute it for a while and add chopped tomatoes. Cook till they are soft and tender.
- Grind in mixture to make smooth brown paste.
- Heat oil in the same kadai and add ginger-garlic-green chillies paste.
- Add paneer cubes and sauté it till it gets light brown color. Add brown paste and all the spices into it. Mix everything well.
- Mix kesar in milk and dilute well. Add this slurry along with full cream in gravy and mix well.
- Cook it for around 5 mins without lid and serve hot with naan!