Paneer gravy curry

1 cup paneer cut into cubes

1/2 tsp chillie powder

1/2 tsp salt

1 tbsp flour

Mix paneer with chillie, salt and flour leave a side. Heat oil and fry to brown all sides, remove and keep it aside and prepare the gravy.

gravy

1/2 tbsp oil

1/2 cup onion

1/2 cup tomato

1/2 tbsp curry leaves optional

1 bay leaf

1 green chillie chopped

1/2 tbsp garlic chopped

1/4 tsp fenugreek seeds

1/2 tsp chillie powder

1 tsp coriander powder

1/2 tsp garam masala

1/4 tsp turmeric

1/4 tsp salt to taste

1/4 cup water

1/4 cup cream or coconut milk

Heat oil add fenugreek seeds, onion, curry leaves, garlic, green chillie, tomato, bay leaf and spices then add the spices, saute. Add water with cream and then add the prepared paneer to coat the gravy and keep in low heat for about 2 minutes.

Serve as a side dish with rice or roti.

If coconut milk is used instead of cream it would have a different taste.

This creamy curry would be delicious wrapped in roti as well so it goes to stuffed paneer event. It is also at “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored byIle de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe.”

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