Monday, September 20, 2010

Nadan Paneer Curry with Pathiri

This week's foodie section of the newspaper carried some amazing Malabari Festive Specials. The article spoke very highly about the unbeatable combo of Pathiri and Chicken curry. My interest was piqued and i decided to try out the recipe and substituted Chicken with Cottage cheese aka Paneer. The dish turned out to be sizzling and was an instant sell out.
Pathiri is Chappatis ( Indian Flat Bread) made out of Rice Flour.
Here goes the Recipe----


You need:-

  • Rice flour 
  • Hot Water
  • Salt to taste
  • Little Oil

Knead the rice flour with hot water and salt along with little oil to a fine dough.

Make small balls of the dough. Flatten it a little and roll it on the wooden board to thin chapatis.
Place a non stick tawa on a medium flame. When the tawa is hot, place the pathiris on it. turn it over both sides till the pathiris are cooked, crisp and puffier.

Serve hot with Paneer curry

Nadan Paneer Curry:-

Literally translated nadan means local, this dish is from the people living in malabar region of kerala.

  • Paneer (400 grams)
  • Onions-3
  • Tomatoes-2
  • Ginger-1 inch piece
  • Garlic-3 pods
  • Green Chillis-2
  • Peppercorn- 1 tsp
  • Chilli Powder-1/2 tsp
  • Turmeric Powder-1/4 tsp
  • Coriander Powder- 2 tsp
  • Garam Masala- 1 tsp
  • Curry leaves- a few
  • Coconut Milk- 1 cup
  • Small Onions/Shallots -5or 6
  • Finely choopped Coriander Leaves
  • Oil or Butter ( little)
  • 3-4 tsps of Thick Tomato Soup Powder (Note-- this was not in the recipe, i added it to give the mix a thick consistency and flavour enhancement)

Marinate Paneer Pieces with chilli powder, turmeric powder and salt. Keep it in the fridge for one hour. 

In the meanwhile grind garlic ginger , black pepper and one tomato along with coriander powder and garam masala to a fine paste. 
Chop onions and the remaining tomato very finely.
Remove the marinated paneer from the fridge and add the chopped onions and tomato along with the ground paste. Add two cup of water and enough salt . Mix well and bring it to a boil. Now add the tomato soup powder and simmer the mix till it thickens.

Once it thickens add coconut milk and remove from fire. Now garnish it with slit green chillis and coriander leaves.
Now in a small pan, add some oil and fry the chopped shallots till golden brown.
Add this to the curry and serve hot...

Enjoy !

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