Paneer (Cottage Cheese) Beetroot Gravy Curry Recipe

September 5, 2017 Food 0

Cottage cheese with cashew nuts, almonds and with a color of beetroot can make it more delicious and sumptuous. Under my experimental cooking I gave another twist to the recipe and it was really delicious with the aroma of spices and dry fruits lured the attention towards the recipe. Let’s learn step by step process to prepare this inveigle delight.

Paneer (Cottage Cheese) Beetroot Gravy Curry Recipe

  • 1 cup Diced cottage cheese (Paneer)
  • 2 tbsp Cashew nuts (Soaked)
  • 2 tbsp Almonds (Soaked)
  • 3 tbsp Chopped Beetroot
  • 2 tbsp Chopped Coriander leaves
  • 1 tsp Turmeric Powder
  • 1 tsp Degi Mirch / Red Chili Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Curry Masala Powder
  • 1 tsp Salt (As per your tase)
  • 1 tsp Cumin Seeds
  • 1 piece Bay leaf
  • 1 tsp Butter
  • 2 tbsp Mustard Oil/Clarified Butter
  • 1 tbsp Chopped green chilies
  • 2 tbsp Chopped Tomatoes
  • 1 tbsp ginger and garlic each
  • 2 tbsp Chopped Onion
  1. Take diced cottage cheese and sear it on medium flame with little butter and put it aside.
  2. In a grinding jar add soaked almonds, cashew nuts, beetroot, onion, garlic, green chili, tomatoes and ginger to prepare a paste.
  3. Heat oil or clarified butter in a pan and add cumin seeds along with bay leaf and let it splutter.
  4. Add grind spices in the pan and cook it unless oil separates.
  5. Add little chopped cashew nuts in the pan.
  6. Add cottage cheese in the pan.
  7. Add half a cup of water in the pan and mix it well.
  8. Add turmeric powder, curry masala powder, red chili powder and mix it well, put the lid on and cook it for 2 minutes.
  9. Add garam masala powder and mix it well.
  10. Add chopped coriander leaves and mix it well.
  11. Sprinkle some coriander leaves and serve it with steamed rice.

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