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Paneer masala gravy

Easy Indian Veg Egg Masala Gravy Curry | Vegetable Anda Masala Curry Recipe 

Vegetariab egg curry
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Calories 387 kcal

Ingredients
  

YOLK

  • 1 cup crumbled Cottage cheese / Paneer
  • 1/4 tsp Salt / Namak
  • 1/4 tsp Turmeric / Haldi

OUTER COVER

  • 1/2 cup crumbled Cottage cheese / Paneer
  • 2 boiled Potato / Aloo
  • 2 tbsp Corn flour
  • 1/4 tsp Salt / Namak
  • Oil to fry

MASALA

  • 2 tbsp Oil / Tel
  • 1 Onion / Pyaz
  • 5 Garlic Cloves / Lasan
  • 1 inch Ginger / Adrakh
  • 2 Bayleaves / Tej patta
  • 2 Dry red chillies / Sukhi Lal mirch
  • 1 inch Cinnamon / Dalchini
  • 1 Black Cardamom / Badi elaechi
  • 3 Tomatoes / Tamata

GRAVY

  • 1 tbsp Oil / Tel
  • As per taste Salt / Namak
  • 1 tsp Cumin / Zeera
  • 2 Onion / Pyaz
  • 1/2 tsp Turmeric / Haldi
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Coriander powder / Dhaniya
  • 1/2 tsp Garam masala
  • 1/2 cup Curd / Dahi
  • 1 tsp Dry Fenugreek leaves / Kasoori methi
  • 1 tsp Dry green Coriander or 1 tbsp fresh Coriander

Instructions
 

  • To make the Yolk mash Paneer with added Salt and Turmericto make smooth dough.
  • Make smooth Yolk size dough balls.
  • To make the outer cover of vegetarian egg paneer yolk mash Paneer,boiled Potatoes with added Salt and Corn flour. Form it as a dough.
  • Take a portion of this dough bigger than the Yolk, make it flat and thick to the size of your palm and then place the Yolk ball over it
  • Cover and completely seal the Yolk.to make a real egg like shape.
  • Fry in hot Oil till golden and then strain out.
  • Now to make the masala in 2 tbsp hot Oil add Bayleaves,Cinnamon stick,Black cardamom, Dry chillies, roughly chopped Onion, Garlic and Ginger.
  • When Onions turn translucent add roughly chopped Tomato.
  • Cook till Tomatoes turn soft and mushy.Then cool and grind into a paste.
  • For gravy masala heat again about 1 tsp Oil, in this add Cumin, let it crackle on low few seconds and then add finely chopped Onion.
  • Sauté Onions till golden,then put heat to low to add spices - Turmeric, Kashmiri red chilli powder, Coriander powder and Garam masala..
  • Keeping heat low roast spices for about 30 seconds to 1 minute.
  • Now add the made masala paste.Continue cooking till most of the moisture from the Tomato dries.Add 2 cups of Water and Salt, cover and cook on medium to high for 5 minutes or till most of the Water evaporates.
  • Add Curd , give a stir and continue cooking till it comes to boil.Again add 2 cups of Water and let it come to boil.
  • Add and mix dry Fenugreek and green Coriander.
  • Now add fried veg egg balls and cook covered on medium for about 5 minutes.
  • Before serving give it a standing time for 5 minutes.Serve with Naan, Pulao or Biryani.