Beetroot and Paneer Curry
As I explore cooking, I have come to realize the versatility of beetroot in curry and dessert preparations. Apart from the immense health benefits, it cooks quickly and can be used either grated or diced – which adds a lot of texture to dishes. Paneer acts as a good ingredient in gravy dishes as it soaks in the flavours of the curry beautifully. This also adds variety to the standard lunchbox recipes as it is an unusual combination which has a great balance of taste and texture. For vegans, you can substitute tofu instead of paneer and it tastes equally good.
Recipe Details :
Serves: 3-4 pax
Time: 30 mins
- 2 beetroots, peeled and cut into cubes
- 250 gms paneer, cubed
- 1 large onion, finely chopped
- 200 ml coconut milk
- 2 green chillies, finely chopped
- 1 clove garlic, finely chopped
- 1 inch piece of ginger, grated
- 1 tsp coriander powder
- 1 tsp garam masala /Kitchen King powder
- Salt to taste
- 2 tsp oil
- Take a pressure cooker and add oil in it. Add the beetroot cubes, onions, ginger, garlic, chillies and salt in it. Add 1.5 cups of water and close the lid. On a low flame, let the cooker steam out 3 whistles. Then switch off the flame. After this, wait for the pressure of the cooker to release naturally.
- Open the lid and add in the coconut milk, paneer, coriander powder and garam masala powder and bring the curry to a boil on medium flame. Stir the gravy so that the added spices coat the paneer and beetroot nicely. If the gravy seems thick, add a little water as per your judgement.
- This curry is absolutely delicious and goes great with rice and rotis.
- Don’t add too much water. If you want a thinner gravy, use a combination of coconut milk and water.
- For a deeper taste, cook on a very low flame once you add the paneer and spices and let it rest for some time before eating.