Kesariya Paneer

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!!!

INGREDIENTS:

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:

1. 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.
2. Grind in mixture to make smooth brown paste.
3. Heat oil in the same kadai and add ginger-garlic-green chillies paste.
4. Add paneer cubes and sauté it till it gets light brown color. Add brown paste and all the spices into it. Mix everything well.
5. Mix kesar in milk and dilute well. Add this slurry along with full cream in gravy and mix well.
6. Cook it for around 5 mins without lid and serve hot with naan!