Want a curry that will blow your fucking feet off with layers of amazing flavor?? Well here you have it. This rich, slightly smoky, and amazingly (and beautifully) spiced curry is incredibly good. Maybe I'm overselling this but I think not! The flavor comes from a variety of spices and cooking it properly to release all the amazing flavors. This is a complicated recipe but if you really want to impress that sexy person in your life (yes that includes you ;) then I highly recommend trying this out!
A video tutorial (not in English) is here: https://www.youtube.com/watch?v=GdoPmVID08I&t=370s
This recipe has many steps and ingredients so I'll do my best to lay it out for you. See the pictures below for a visual guide.
Directions:
Spice mix (makes enough for 2-3 batches):
4-6 dried kashmiri chilis, destemmed
3 Tbsp. coriander seeds
Inclusions:
~2-3 Tbsp. Mustard oil
200 g (about 1 1/2 cup) cubed paneer
1 small green bell pepper, cut into 1 inch cubes (130 g)
1 2 inch red onion, cut into ~1 inch cubes (130 g)
Sauce Base:
1-2 Tbsp. mustard oil
1 black cardamom, crushed with the side of a knife
1 medium Roma tomato, roughly diced (140 g)
1 2 inch red onion, roughly diced (120 g)
2 cloves garlic, roughly chopped (10 g)
1 inch fresh ginger, roughly chopped (10 g)
10 raw cashew nuts (~12 g)
2 2 inch Thai green chilis, roughly chopped, de-stemmed
Sauce additions (after blending):
1-2 Tbsp. Mustard oil
1/2 tsp. turmeric
1/2 tsp. cumin
3/4 tsp. Kashmiri red chili powder
1 tsp. salt
2 tsp. ground spice mixture (coriander and dried chilis)
1/2 tsp. garam masala
1 cup water
1 Tbsp. butter
1 tsp. kasoori methi (fenugreek) leaves
Instructions:
Spice mix:
In a dry pan add the kashmiri chilis and coriander seeds. Heat on low flame and stir frequently for 2 minutes (they burn easily).
Remove from heat and cool completely. Then blend into a semi-fine spice mixture with a spice grinder and set aside for later.
Inclusions:
Heat about 2 or 3 Tbsp. mustard seed oil in a non-stick pan on medium heat. Add the paneer and fry for about 5 minutes, gently turning.
Remove paneer and set aside on a large plate. Then add the bell pepper and onion into the same pan and fry about 5-10 minutes until softened but still have some crunch.
Remove from the pan and place on the same plate as the paneer. Set aside for later.
Sauce Base:
Heat 1-2 Tbsp. mustard oil in the same pan you fried the paneer in (clean the pan first if necessary) on medium heat.
Add the tomato, onion, crushed cardamom, cashews, garlic, ginger, and chilis. Saute about 5 minutes, stirring regularly, until softened and onions are mostly translucent.
Remove from the pan and into a small blender/wet grinder. Blend untila thick paste forms. Set aside.
Sauce additions:
Heat the same pan with 1-2 Tbsp. oil on low-medium heat.
Add the turmeric, Kashmiri chili powder, and cumin and stir to combine.
Then add the blended paste and stir well until combined. Cook on low or medium heat (covered) for about 2-3 minutes.
Stir it again and then add in 2 heaped tsp. of the spice mix you made earlier, and 1/2 tsp. garam masala. Mix well to combine.
Cook another 10-15 minutes, stirring regularly, until the paste deepens in color to a nice dark orange-red. Some oil might come out of the paste and that is okay (good actually). Add more oil if paste gets too dry.
Then add the water and salt and mix to combine.
Cover and bring to a boil.
Then add in your cooked paneer, pepper, and onion. Stir gently and cook another 2-3 minutes.
Then stir in the butter and kasoori methi leaves.
Serve with fresh naan, paratha, roti, or other amazing Indian flatbread. You can also sprinkle on fresh cilantro. Best eaten when it's not piping hot and you can really taste all the flavor!
3 servings.
All the ingredients (except I forgot to show the mustard oil...)
Spice mix:
Toast the peppers and coriander for a couple minutes. Then let cool.
Add them to a spice blender (or coffee blender you don't use for coffee).
And blend! Set aside for later.
The inclusions:
Fry your paneer. Yes mine was crumbly. Not sure if it was the brand, or because it had been frozen, or boht... but it still tasted good! When fried set aside.
Then fry your pepper and onion until they look like this. Also set aside with the paneer.
What they looked like after cooking. Now we can start on the sauce! Which is a two-part process.
The Sauce Base:
Before cooking the onion, tomato, cashews, garlic, ginger, chilis, and cardamom.
After cooking. Now we will blend this!
After blending. Set aside because we'll use it in a minute!
Sauce additions:
Mix together the turmeric, chili powder, and cumin in heated oil.
Immediately add the blended base you just made and mix to combine. We'll then cook this for a few minutes.
After cooking a few minutes we add 2 tsp. of the spice mix from earlier and garam masala. Mix and cook some more, or until a deep red paste forms.
It took about 10 minutes of cooking and stirring for it to turn dark read and gorgeous. Next we add the water and salt.
Mix in water and salt.
Bring to a boil.
Then add in the paneer, pepper, and onion and mix in. Cook a few more minutes.
Then you'll add butter and kasoori methi (the final ingredients finally!!), mix them in well, and serve!
It is ready and you can feast gloriously!!! Note: You can add more water to the sauce, or add less paneer/pepper/onion to make it have more of a gravy (sauce). Using non-crumbly paneer would also help with the sauce situation....
Uffda. She's hot in so many ways.