Paneer Crème Fraîche Curry

Happy New Month! It took me forever to come up with a title for the dish I prepared. I had purchased crème fraîche for some recipe and I had completely forgotten about it. With the intention of making something interesting with paneer, I made the basic gravy. The paneer was roasted and I was not sure as to what I must do with the crème fraîche. This was an ingredient I have not used before and so I had to taste it to get a sense of what I could do with it. I thought it tasted like very thick cream or sour cream and I added it to my gravy. When I tasted it I realized that it did not taste like anything I had tasted before but was delicious and rich. So if you would like something simple but exotic try this one out. My critics have given me a thumbs up on this side dish served with rice or bread(roti, naan etc).

Gadgets:

Cutting Board
Knife
Measuring spoons and cups
Heavy bottom vessel or wok
Spatula
Blender


Ingredients:

Paneer - 450 gms
Crème fraîche - 1/2 cup
Water - 1 cup
Oil - 2 tbsp
Apple sauce - 1 tbsp
Onion - 2
Tomato - 2 (roma use 3)
Garlic - 3 cloves
Cumin Seeds - 2 tsp
Coriander Powder - 1 tsp heaped
Turmeric- 1/8th tsp
Cilantro minced - 1 tsp
Kasuri Methi - 1 tbsp
Chilli powder - 3/4 tsp
Salt





Preparation:

1. Heat 1 tbsp oil in a wok. Add crushed kasuri methi and cumin seeds in it and allow it to roast a bit before adding onions, garlic and salt.

2. Once they are cooked add tomatoes, turmeric, coriander powder, chilli powder and cook for 4 minutes.

3. Grind this mixture into a paste. Put it back in the wok with water and apple sauce and cook for 3 minutes.

4. In another wok add oil and toast the paneer that are cut into long rectangle pieces. Add this to the gravy and cook for 2 minutes. Remove from fire and add crème fraîche and serve them hot with roti or rice.