Masala olive paneer curry with whole wheat parathas
A typical north Indian main course is masala paneer curry served with hot parathas. This recipe has twist of green and black olives sprinkled with Indian garam masala. The gravy texture and spice quotient are balanced with a use of cashew nut and poppy seeds paste.
The result will be colourful, hot masala olive paneer curry served with hot crispy parathas and onion slices.
Let us begin this slow and steady curry preparation and another olive twist to your dining table….Voila….
Basic Information Prep Time: 30 min Cook Time: 45 min Spice Meter: Hot Serves: 3-4 people
Ingredients for masala olive curry:
Paneer (cottage cheese) – 200 gm
Hojiblanca green pitted Olives – 100 gm
Black Pitted Olives – 100 gm
Tomato Puree– 200 gm
Cashew Nut – 10 to 12
Poppy seeds – 2 tablespoon
Turmeric powder – ¼ teaspoon
Black pepper – 1 teaspoon
Green cardamom – 2
Green Chilly – 1 sliced
Fresh cream – 1 tablespoon
Sugar – 1 tablespoon
Salt – to taste
Olive Oil – 2 tablespoon for bhunoing
Method for preparation:
Soak the cashew nuts and poppy seeds in hot water for 30 min, and
prepare the paste of the same.
Put Paneer cubes, green Hojiblanca olives and Black pitted Olives.
Add olive oil, and tomato puree and fry the tomato paste in slow flame for 10 -15 min.
Grind together soaked cashew nuts, poppy seeds, green cardamom and black pepper in mixer grinder.
Now add this paste and turmeric powder Fry it on slow flame for 10 -15 min.
Now add olives and add salt to taste. Simmer it for 10 min.
Now add the paneer cubes and fry them for another 5 min.
Add 200ml water and bring it to boil.
Pour the curry on serving bowl and garnish it with green sliced chilies.
Serve it with hot paratha and sliced onions.
• To make awesome gravy always prepare gravy on low flame
• Since olives are very salty since always preserved in brine(salt water) be careful while putting salt
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