Paneer and potato curry recipe

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ANY HAVE TRIED PANNER CHEESE WITH CURRY AND POTATO..!???

 Paneer is a fresh semi-firm cheese commonly used in Indian cuisine. Its subtle flavor is perfect with spicy curry sauce, potato, spinach, and green peas, for an absolutely delectable vegetarian dish.

#NOTE#

Allergens: Lactose-Mustard


🚩Ingredients : 

for 02 to 04 person 

✔️340 panner cheese (ComprendLactose)

✔️113 g spinach 

✔️56 g Onion  

✔️398 canned peeled tomato 

✔️30 g Fraiche Ginger

✔️100 g Yogourt grec (ComprendLactose)

✔️300 g Potato yellow categories 

✔️1 s. soup spices curry (ComprendMoutarde)

✔️3 g garlic

✔️7 g Coriander 

✔️¾ cup Basmati rice 

✔️1 s. tea cumin seeds


  ⚜️NOT INCLUDED IN YOUR DELIVERY 


✔️2 s. à soup Butter unsalted (ComprendLactose)

✔️½ s. à tea Sugar

✔️¼ c. à tea salt and Pepper

✔️2 s.soup oil


🚩Instructions :

                            Quick curry 

1. Cut potatoes into 1-inch (2.5 cm) pieces. On a baking sheet, drizzle the potatoes with 1 tablespoon of oil (double for 4 people). Season with salt and pepper. Roast in the middle of the oven until golden brown, 25 to 28 min. In the meantime, peel, mince or press the garlic. Peel, then finely grate 1 tbsp ginger (double for 4 pers).

2. In a medium saucepan over medium heat, add 1/2 tbsp. oil (double for 4 pers.), then rice and 1/2 tsp. cumin seeds (double for 4 pers.). Grill, stirring often, 1 min. Add 1 1/2 cups of water (double for 4 people), then cover and bring to a boil over high heat. When water boils, reduce heat to medium-low.Cook, covered until rice is tender and water is absorbed 12-14 min. Cook, covered until rice is tender and water is absorbed 12-14 min.

3.While the rice is cooking, coarsely chop the coriander. Cook, covered until rice is tender and water is absorbed 12-14 min.
While the rice is cooking, coarsely chop the coriander.  Cut the paneer into 2.5 cm (1 inch) pieces. In a large non-stick skillet over medium-high heat, melt 1 tbsp. butter. Add paneer, then season with salt and pepper. Fry, turning occasionally, until crisp and golden brown, 6 to 7 minutes (NOTE: cook in 2 stages for 4 people, using 1 tbsp. butter each time!) Set aside on a plate.

4. In the same skillet over medium heat, add 1/2 tbsp. oil (double for 4 people), then onions and 1/2 tsp. sugar (double for 4 people).Cook, covered until rice is tender and water is absorbed 12-14 min.
While the rice is cooking, coarsely chop the coriander.  Cut the paneer into 2.5 cm (1 inch) pieces. In a large non-stick skillet over medium-high heat, melt 1 tbsp. butter. Add paneer, then season with salt and pepper. Fry, turning occasionally, until crisp and golden brown, 6 to 7 minutes (NOTE: cook in 2 stages for 4 people, using 1 tbsp. butter each time!) Set aside on a plate.

5. In the same skillet over medium heat, add 1/2 tbsp. oil (double for 4 people), then onions and 1/2 tsp. sugar (double for 4 people).  Cook, stirring often, until the onions soften, 3 to 4 minutes. Add tomatoes, dal spices, garlic, and ginger, spinach then salt. Cook, stirring occasionally, until the sauce thickens, 4 to 5 minutes.

6. Remove the pan from the heat, then add the potatoes, breadcrumbs, peas, half the yogurt, and half the coriander. Cut the paneer into 2.5 cm (1 inch) pieces. In a large non-stick skillet over medium-high heat, melt 1 tbsp. butter. Add paneer, then season with salt and pepper. Fry, turning occasionally, until crisp and golden brown, 6 to 7 minutes (NOTE: cook in 2 stages for 4 people, using 1 tbsp. butter each time!) Set aside on a plate.

7. Remove the pan from the heat, then add the potatoes, breadcrumbs, peas, half the yogurt, and half the coriander. Season with salt. Stir well to reheat the potatoes and paneer, 1 min.

8. Separate the rice grains with a fork, then add salt. Divide the rice among the plates and garnish with curry. Sprinkle with remaining coriander and top with a touch of yogurt.


🚩 Tips :

                 Tips and Tricks

⚜️YOU CAN EAT CURRY PANNER WITH RICE AS WELL WITH NAAN BREAD 

✔️NAAN BREAD



✔️CUMIN BASMATI RICE



  ⚜️INFORMATIONS NUTRUTION 

⚜️PER/PORTION                           PER/100G 

✔️Energy ( Kcal)                         1250 kcal
✔️Fat                                                 59  g
✔️of which saturated                      31 g
✔️Carbohydrates                            117 g
✔️of which sugars                            14 g
✔️Fiber                                                  7 g
✔️Protein                                           64 g
✔️Cholesterol 20                               mg
✔️Salt 1200                                          mg

⚜️WHAT YOU CAN COOK AS WELL WITH CURRY..,!!!

✔️chicken curry 
✔️Lamb curry 
✔️Dhal lentil
✔️Basmati rice
✔️Basmati with cumin & curry
✔️Fish curry with coconut milk

⚜️EXAMPLE : 




                                                                                   Bon Appetit ;)


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