North Indian curries(except dals), generally have an elaborate procedure compared to South Indian curries. I don’t know if it is just my perspective as an amateur or others feel the same way too. There is sauteing, blanching, grinding, adding last minute ingredients... basically, you need to be in front of the stove all the time!! And more often than not these curries tend to shrink after they are done. I am never able to gauge how much to make when someone is coming over. And you can never do last minute changes in the quantity.
South Indian rasams and sambars, on the other hand, are easy and predictable that way. You can always add water and curry powder in the end to increase the volume instantly without compromising too much on the taste or vegetable to gravy ratio.
So generally, whenever I have guests over, I limit my North Indian cooking to only channa dal, or regular dals. But there was always this penchant to cook some elegant north Indian curry.
Then I came across this curry. It is everything I dreamed of :)
It is elegant, healthy, tasty and more importantly very quick to make.
Instead of using heavy cream for thickening, it uses carrots! CARROTS! what an ingenious idea! it gives both color and thickness. This curry doesn’t leave you with a heavy feeling like other creamy(albeit tasty) curries do.
As the blogger points out, this gravy could be used as a base for other vegetable curries too.
Do try!
Ingredients
Paneer
Peas - optional
Kasoori methi - 1 tblsp
to-grind
Onions - 3 medium sized
Carrots - 2 medium sized
Tomato - 3
Cashews - 4-5
Cinnamon - small piece
Cloves - 3-4
Cardamom - 2
Milk - 1/4 cup
Chilly Powder - 1 tsp
Method
Cube Panner and shallow fry them on a tava.
Grind to-grind ingredients using milk.
Add ghee+oil and some saunf(optional) and add the ground paste.
Add peas.
Saute till it’s done.
Add water/milk if necessary. Add salt. In the end add paneer and Kasoori methi and boil for few more minutes.
Serve with fried rice or chapathi.
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