Beetroot Paneer Curry Recipe / Lightly Grilled Cottage Cheese In Creamy Beetroot Curry

Whenever I am working with Beetroot I keep staring at that gorgeous colour that splashes out and kisses my fingers with love. Indeed as Red symbolizes the colour of love, I feel that there is a heart connection we have with the beetroot. For me it is the vegetable of love. Speaking about the heart connection, Beetroot loves your heart and your heart , the most important organ in your body remains healthy if you allow the love of Beetroot to spread over it. How? Without going into the technicalities, I would like to put down here, that Beetroot has high concentration of dietary Nitrate which our body processes into Nitric Oxide. Nitric Oxide in turn is known to help our blood vessels relax. As our blood vessels relax, there is a reduction in our blood pressure. Reduced Blood Pressure means Reduced Chances of Heart Diseases and Stroke. 

I am sure you know now why you should let this love for Beetroot engulf your life and envelope your heart with it's magical power. As well wishers and part custodian of our family's health, the onus is on us how we let Beetroot be a part of our diet regularly. No matter how much you harp about the benefits of Beetroot and it's magical effect on the heart, present scientific evidence, the moment you give them a glass of beetroot juice, it becomes a herculean task to make them gulp it down. So we are on the constant look out for dishes which not only mask the typical whiff from the Beetroot, but also take it's taste to newer horizons making it a dish of choice served at the table.

Today I am sharing with you a dish where I have used Beetroot as a main component in the gravy of the dish. Threw in pieces of lightly grilled Paneer / Cottage Cheese and believe me, apart from the gorgeous colour and the inherent benifits that it had imparted to the dish, there were no other traces of beetroot. You must try My Beetroot Paneer Curry to believe how moreish this curry is. For my Vegan Friends substitute Cottage  Cheese with Tofu or Garbanzo beans and the dish tastes as amazing. 

The deliciousness lies in the testimony that when I was planning this years Diwali Lunch Menu, Beetroot Paneer Curry had the unanimous vote from all. As you can see from the pictures here that visually it will leave your guests a happy bunch, trust me this curry has the power to make their taste buds jump with joy. A very simple dish, the Beetroot Paneer Curry takes less than 30 minutes to be rusted up and served. What's more you can prepare the Beetroot gravy in advance and grill the paneer only before serving. This is totally my recipe with inputs from family and friends. So let's take a look at the ingredients.

Beetroot Paneer Curry Recipe ~

AUTHOR ~ PIYALI MUTHA

SERVES ~ 4

CUISINE ~ INDIAN

TYPE ~ CURRY

TIME ~ 10 MINUTES PREPARATION + 15 ~ 20 MINUTES COOKING

INGREDIENTS ~

500 Gms. Paneer / Cottage Cheese, cut into triangles or desired shape and size

1 Tbsp Kasoori Methi / Dry Fenugreek Leaves, crushed

1 Tbsp Fresh Coriander Leaves, chopped

FOR THE GRAVY ~

150 ~ 200 Gms. Beetroot, finely grated

1 ~ 2 Tbsp Oil

1/2 Tsp Cumin Seeds

1 Bay leaf

4 Cloves

4 Green Cardamom Pods

1/2 Inch Cinnamon Stick

15 Cashew Nuts

1 Inch Ginger Piece, roughly sliced

5 Cloves Garlic, roughly sliced

3 ~ 4 Green Chillies, slit

1 Large Onion, roughly chopped

1 Medium Tomato, roughly sliced

Salt to taste

Let's Cook Beetroot Paneer Curry in easy steps ~

To Prepare The Gravy

1) In a frying pan add oil. When hot add in Cumin Seeds, Bay leaf, Cloves, Green Cardamom Pods, Cinnamon Stick. 

2) When the Cumin Seeds crackle and the cloves become twice their original size, throw in Cashew nuts, Ginger, Garlic, Green Chillies and Onions. Saute till the onions turn golden brown.

** Now add the Tomatoes. Let everything cook till the tomatoes soften.

3) Now add the Beetroot. Saute for a couple of minutes.

** Season with Salt. 

** Cook till the raw smell of the Beetroot completely disappears and you get a sweet smelling spice infused aroma.

4) Cool the contents of the frying pan and then transfer them into a grinder or food processor. Grind to a smooth paste adding water.

5) Transfer to the same frying pan. Add Kasoori Methi / Dry Fenugreek Leaves. Simmer. Add water to get the gravy of desired consistency.

While the gravy is simmering, let us get the paneer cubes ready. 

1) Brush oil onto a grill pan and lightly grill the pieces of Cottage Cheese on both sides. Don't over grill.

2) Finally add the lightly grilled pieces of Cottage Cheese to the simmering gravy. Simmer for 30 seconds more.

** Garnish with coriander leaves.

Serve with flavoured rice or steamed rice or Indian Flat breads or any breads of choice. I served mine with Spicy Mexican Rice  <~~~~ Click here to get the recipe.

References ~

Vegetable Facts 

Web Md

Daily Mail, U.K.




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