Food pairing requires strong sense of taste and sound judgement.
Here are 2 best paneer/cottage cheese gravies from MASALAHEALTH.COM, when paired with aromatic cranberry beans pilaf, the healthy and delicious meal transforms into a luxurious one; by pairing any one of the paneer gravy with cranberry beans pulao, the meal completes into a balanced meal; the recipes are stress-free approach in cooking delicious and healthy meal in short amount of time.
The 2 Best Paneer Gravies to Pair the Aromatic Cranberry Beans Pilaf with …
Aromatic Cranberry Beans Pulao:
Quantity of borlotti/cranberry beans: approx. 125 gm
Soak the borlotti/cranberry beans in water for minimum 8 hours; cook the borlotti beans in a pressure cooker in adequate quantity of water, in low flame, for up to 2 pressure cooker whistles.
Quantity of kolam rice or basmati rice: approx 250 gm = 2 small cups full of rice
Rinse the rice for about 3 times before cooking
In adequate quantity warm veg. fat spread, add 5 cardamoms – open up the pods add the seeds and the empty pods too; adjust the heat to low, add the blend with rice and 3 small cups of water, smidgen the mix with salt – according to preference of flavour; when the rice is partially cooked, add the cooked borlotti beans; cook the pulao/pilaf until the water evaporates to cook the rice completely.
This pulao has a luxurious aroma of cardamom, along with freshness
Serving size: approx. 5
Rich Paneer Gravy:
Quantity of Indian Cheese/Paneer: 200 gm of malai (cream) paneer
Quantity of Spinach Leaves: 2 generous handfuls of spinach leaves
Spinach Puree: Blanch the spinach leaves by immersing spinach leaves in adequate quantity of water, set the dish on heat until the water turns reasonably warm, strain the spinach leaves; grind sliced pieces of spinach leaves into thick puree.
Curry Paste/Sauce: Grind slices of 2 medium onions, slices of 1 big tomato and 6 garlic cloves into thick sauce.
Saute the sauce in adequate quantity of warm, sunflower oil or any other mild-flavour vegetable oil or ghee (clarified butter), until the sauce thickness in consistency, smidgen the sauce with salt – according to preference of taste,
Blend the mix with ¼ tsp. of turmeric powder, and ½ tsp. of garam masala – you can opt to add any garam masala of your preference, if the the garam masala is pungent in flavour, you can prefer not to add chilli powder to the dish, (Garam masala is the roasted powder mix of many spices such ascoriander, cumin, black pepper, chilli, cassia leaf, cassia, clove, black cardamom, anistar, fennel seeds etc. The flavour of garam masala varies according to the composition of different spices and ingredients in it; every brand of garam masala available in the market is dissimilar in taste, you may also find different varieties of garam masala of the same brand.)
Blend the thick sauce with small paneer cubes, add the mix with spinach puree, simmer the combination for approximate 5 minutes in low heat.
A palak paneer dish with creamy texture and rich flavour of both spinach and paneer
Serving size: approx. 4
Lavish Paneer Gravy:
Quantity of cottage cheese: 200gm of malai (cream) paneer
Sauté finely sliced pieces of 4 medium tomatoes in warm, any mild-flavour vegetable oil, followed by finely sliced pieces of 1 big green capsicum,
When the veg mix is par-cooked, add small cubes of cottage cheese, smidgen the mix with salt – according to preference of flavour,
Blend the mixture with ¼ tsp. of turmeric powder, ¼ to ½ tsp. of kashmiri chilli powder (kashmiri chilli powder gives food soft red colour with diminutive amount of pungency – you can also opt to use any other chilli powder according to preference of flavour), and ½ tsp. of sambhar masala (a flavoursome, non -pungent powdered spice mix),
Blend the gravy with half a glass of water (optional) – if you prefer the gravy in light consistency, cook the mix until the paneer/cottage cheese cubes turn soft in the gravy of melted vegetables.
A delicious spicy and mild-pungent cottage cheese gravy with luscious combine taste of green capsicum and tomatoes
Serving size: approx. 4
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