Peasy Paneer in Plum Sauce (Gravy)

I am always excited when I get a new idea or brainwave - During the blogging marathon, I deliberately chose cooking with fruits after devouring pictures from Verge's cooking with fruits book. When I saw big juicy plums, I knew I had to buy them and was determined to come up with a unique way of cooking them When we came home, found puneer in the fridge and we had company that weekend - So decided I would try a novel way of making Mutter Puneer, since I know that to be a fav dish of my friend who was visiting.
I find that color of veggies and fruits are a BIG turn on for me - the luscious greens, purples, oranges and reds - And what they are constantly telling me - I am healthy, eat me :)
I also put colors together and think - WOW! I would love a silk sari in that combo -making notes for my next visit to India, he he :)

One Mantra to remember is if you like the individual tastes of fruits and veggies and the aromas of certain herbs and spices, chances are that you are going to (more often than not) like them together - So bear this in mind as you club things together...

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Here were my ingredients for my plum gravy

4 big juicy plums
1green capsicum (bell pepper)
1medium sized red onion
2-3 dry red chilies (up it or reduce according to your preference)
2 tsp grated ginger
2tbsp slivered almonds
1 tsp curry powder or garam masala powder (optional)
1 tsp of olive oil (optional)
1 Tomato (If your plums are too sweet)

Preparation
Taste your plums :)
Cut your veggies (see photos) and allow them all to simmer; add the badam/almonds at the very end
Cool and grind into a fine medium thick paste
Do NOT add any water unless you think the plums are too sour - If they are too sweet, add 1 tomato to the veggies and cook well before pureeing

Paneer & peas

1 used 2 bags of frozen peas - you can use 4 cups of fresh peas
1 block of puneer as sold in the Indian stores (for India -  1pound)

Preparation
Cook the peas in the MW
Cut Puneer into small cubes
Saute with curry powder in 1 tsp of olive oil in a non stick pan, until the puneer is slightly golden - I normally cook them individually and then mix since the cooking time varies, but they can be cooked together for about 2-4 minutes
Now throw them into the Plum gravy and allow them to simmer and come together for 1 minute or 2 on high heat
Switch off and transfer into your serving dish - garnish with cilantro before serving.

Peasy Paneer in Plum Sauce (Gravy)

I am always excited when I get a new idea or brainwave - During the blogging marathon, I deliberately chose cooking with fruits after devouring pictures from Verge's cooking with fruits book. When I saw big juicy plums, I knew I had to buy them and was determined to come up with a unique way of cooking them When we came home, found puneer in the fridge and we had company that weekend - So decided I would try a novel way of making Mutter Puneer, since I know that to be a fav dish of my friend who was visiting.
I find that color of veggies and fruits are a BIG turn on for me - the luscious greens, purples, oranges and reds - And what they are constantly telling me - I am healthy, eat me :)
I also put colors together and think - WOW! I would love a silk sari in that combo -making notes for my next visit to India, he he :)

One Mantra to remember is if you like the individual tastes of fruits and veggies and the aromas of certain herbs and spices, chances are that you are going to (more often than not) like them together - So bear this in mind as you club things together...

Add caption

Here were my ingredients for my plum gravy

4 big juicy plums
1green capsicum (bell pepper)
1medium sized red onion
2-3 dry red chilies (up it or reduce according to your preference)
2 tsp grated ginger
2tbsp slivered almonds
1 tsp curry powder or garam masala powder (optional)
1 tsp of olive oil (optional)
1 Tomato (If your plums are too sweet)

Preparation
Taste your plums :)
Cut your veggies (see photos) and allow them all to simmer; add the badam/almonds at the very end
Cool and grind into a fine medium thick paste
Do NOT add any water unless you think the plums are too sour - If they are too sweet, add 1 tomato to the veggies and cook well before pureeing

Paneer & peas

1 used 2 bags of frozen peas - you can use 4 cups of fresh peas
1 block of puneer as sold in the Indian stores (for India -  1pound)

Preparation
Cook the peas in the MW
Cut Puneer into small cubes
Saute with curry powder in 1 tsp of olive oil in a non stick pan, until the puneer is slightly golden - I normally cook them individually and then mix since the cooking time varies, but they can be cooked together for about 2-4 minutes
Now throw them into the Plum gravy and allow them to simmer and come together for 1 minute or 2 on high heat
Switch off and transfer into your serving dish - garnish with cilantro before serving.