Paneer Egg Curry

Name: Paneer Egg Curry
Ingredients: 8.8 oz paneer (250 grams); 1 tablespoon arrowroot; 1/4 teaspoon turmeric; 2 tablespoons all-purpose flour; 1 teaspoon oil; 1 teaspoon salt; 2 boiled potatoes; 2 onions; 1 green chili; 2 tomatoes; 1/2 teaspoon cumin seeds; 1/2 teaspoon turmeric; 2 teaspoons ground coriander; 1/2 teaspoon black pepper; 1/2 teaspoon garam masala; 2 teaspoons chickpea flour (besan); 1 teaspoon dried fenugreek leaves (kasuri methi); 1 teaspoon fennel seeds; 1/2 teaspoon red chili powder; Salt to taste

alpnavarshney0@gmail.com @cook_17969823

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Paneer Egg Curry

alpnavarshney0@gmail.com @cook_17969823

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Ingredients

8.8 ozpaneer (250 grams)
1 tablespoonarrowroot
1/4 teaspoonturmeric
2 tablespoonsall-purpose flour
1 teaspoonoil
1 teaspoonsalt
2boiled potatoes
For the gravy:
2onions
1green chili
2tomatoes
1/2 teaspooncumin seeds
1/2 teaspoonturmeric
2 teaspoonsground coriander
1/2 teaspoonblack pepper
1/2 teaspoongaram masala
2 teaspoonschickpea flour (besan)
1 teaspoondried fenugreek leaves (kasuri methi)
1 teaspoonfennel seeds
1/2 teaspoonred chili powder
Salt to taste

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Steps

1

First, grate the paneer. Take one-fourth of the paneer in a bowl, add turmeric and salt, and mix well. Add a little oil and mix again. Shape into small balls. In the remaining paneer, mix in arrowroot, salt, and the boiled, mashed potatoes. Make balls from this mixture, then stuff each with the yellow paneer balls, just like stuffing kachori. Seal the edges and shape into ovals. To prevent them from breaking, coat with all-purpose flour.
2

Let them rest for a while, then fry on medium heat until golden brown.
3

Heat oil in a pan over high heat. Meanwhile, blend the onions and puree the tomatoes. Add cumin seeds and green chili to the hot oil. After a few seconds, add the onion paste, cover, and cook for 2 seconds. Sauté the onions well until the oil separates, then add the tomato puree. Cook, stirring, until the mixture thickens, then add water as needed.
4

Add the spices: red chili powder, black pepper, salt, turmeric, coriander powder, fennel seeds, dried fenugreek leaves, and chickpea flour. Stir continuously. When the gravy starts to release oil, add butter for better flavor, then add the prepared 'eggs' (stuffed paneer balls). The curry is ready.
5

Garnish with chopped cilantro and serve.