Kala’s 3 Ps Curry (Paneer, Peas, Potato)

Indian Cottage Cheese (Paneer) lends itself to a variety of curries, such as Palak Paneer. I wanted to create a high protein, high energy vegetarian side dish using paneer and potatoes.  I also added green peas, which I love and are now in season – hence the 3 Ps Curry 🙂

Kala's 3 Ps Curry - Kalas Kalai

Kala’s 3 Ps Curry

The pulsed coriander seeds unique to this curry add a slightly different flavour to what is typically experienced in Tamil cooking. And the kasuri methi adds some punch. I serve this as a side dish with Chappatis, Mushroom and Capsicum Pulav, and Potato Pulav.

Nutritive Value

The 3 Ps Curry provides a very high quality protein through casein from the milk which gives about 18 g of protein per 100 g of paneer. The peas and the potatoes offer fibre, and the generous amount of tomatoes added to the curry contributes carotene and vitamin C.

Ingredients

  • 200 g Paneer
  • 1 C shelled Green Peas
  • 1 large Potato
  • 1 large Onion, diced
  • ¼ C chopped Coriander Leaves
  • 10 large Garlic Cloves
  • 5 cm piece Ginger
  • 3-4 Green Chillies, deseeded
  • 6 Tomatoes, pulsed
  • 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Power
  • 1 tsp Garam Masala
  • 1 T Coriander Seeds, pulsed
  • 3 T Vegetable Oil
  • 2 tsp Salt, or to taste
  • 1 ½ – 2 C Water

Method

  1. Grind the garlic, ginger, and green chillies in a mixie or blender.
  2. Cut the paneer into 2 cm cubes.
  3. Pare and chop the potatoes into 2 cm cubes.
  4. Boil the potatoes and peas in 1 ½ C water. Set aside.
  5. Heat the oil in a non-stick kadai or wok.
  6. Fry the paneer pieces till golden. Remove and drain.
  7. In the same oil, add the pulsed coriander seeds and fry on low heat for a minute.
  8. Add the onion and fry till translucent.
  9. Add the ground ginger, garlic, and green chillies. Add 2 tablespoons water to prevent scorching. Fry on low heat till the water has almost evaporated.
  10. Pour the pulsed tomatoes and stir well.
  11. Cook on low heat till the volume is reduced to half.
  12. Add the turmeric, cumin, coriander, and garam masala powders and the coriander leaves and stir till well blended.
  13. Add the boiled vegetables along with the cooking water.
  14. Add salt. Bring to boil.
  15. Add the kasuri methi and the fried paneer. Stir well. Cook for a minute and remove from heat.

Notes

  1. If kasuri methi is not available, you can add fresh methi leaves but somehow the flavour is not as pleasing as with the dried ones.
  2. I don’t use chilli powder in this recipe because the green chillies contribute sufficient heat to the taste buds.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s