Tuesday, 6 March 2012

ACP IN BUTTER MASALA (ALOO+CAPSI+PANEER)


ACP IN BUTTER MASALA


WHAT YOU NEED:


Aloo /Potatoes 2 medium , cut in big pieces
Capsicum 1 big, cut in 2" long pieces
Paneer 8-9 1" pieces.
Onions 3 medium.. (Chop 2 onions and cut 1 onion lengthwise)
Tomatoes 2 medium ( Chop 1 1/2 tomatoes and cut half tomato lengthwise)
Ginger chopped 3 tsp
Garlic 6 cloves chopped
Cashew nuts 6
Turmeric powder 1/4 tsp
Jeera 1 tsp
Coriander seeds 2 tsp
Green chillies 2 slit
Cloves 2
Cinnamon 1 small piece
Red chilli powder 1/2 tsp or to taste
Garam masala powder 1/2 tsp
Salt to taste
Coriander leaves a small bunch, chopped 
Butter 5-6 cubes.
ALOO+CAPSI+PANEER IN BUTTER MASALA...


HOW TO MAKE :


Put 2 cubes of butter in kadahi and heat.
Add Jeera, coriander seeds, 2 tsp chopped ginger, garlic, cloves, cinnamon, cashew nuts and saute.
Add chopped onion, stir. Then add chopped tomatoes, turmeric powder, chopped coriander leaves ( keep 2 tsp chopped coriander leaves aside for garnishing later)
Grind it to a smooth paste when it is completely cooled. Keep aside.
In the same kadahi, add one piece butter and heat.
Add Potato pieces, stir till soft. Remove.
Add Capsicum pieces in the same kadahi, stir for few minutes. Remove.


In the same kadahi again add 2 pieces of butter. 
Add slit green chillies, 1 tsp chopped ginger, lengthwise cut onions, and tomato. Stir for few minutes. Don't allow to brown the onions. 
Add ground paste and stir for 2 minutes. Now add potatoes, capsicum and paneer cubes with some water. 
Add red chilli powder, garam masala powder and salt. Cook the vegs till done.
Finally decorate the curry with chopped coriander leaves.


The dish goes well with chappati or phulkas. A very unique combination of the vegs.















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