How many of you are ready to have this mixed combo of sweet, sour, spicy masala! Thick and creamy texture of this curry is an excellent side dish for chapattis and rotis. Try this scrumptious masala and enjoy your dinner :-)
INGREDIENTS:
Panner - 1 cup (cut into cubes)
Sweet potato - 2 cups ( cut into cubes)
Onion - 1 finely chopped
Tomato - 1 finely chopped
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Lemon juice - 1 tsp
Thick & cream - 1 tsp
Coriander leaves - 2 tsp finely chopped
Salt - as needed
TO TEMPER:
Oil - 1 tsp
Cumin seeds /
zeera - 1 tsp
HOW TO MAKE:
In a pan add a tsp of oil and fry the paneer until turn into golden brown. Peel potato skin cut into cubes and steam or boil it in a water. Sweet potato takes less time to cook and should not be mushy.
Heat a tsp of oil in a kadai add cumin seeds. Add finely chopped onion and fry until it turn into transparent and add ginger garlic paste. Fry until the nice aroma comes. Add chopped tomatoes. Fry well till the tomato get soft texture and then add chilli, coriander, garam masala, turmeric powder and salt. Mix well. Add sweet potato pieces blend well without breaking the potatoes and add a cup of water.
Allow to boil.
When it starts boiling add fried paneer. Blend well and add thick and cream. Turn off the stove and add lemon juice. Mix well and garnish with coriander leaves.
Serve with roties, pulka and rice varieties.
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