【蒜香奶豆腐咖喱】Lehsuni Paneer

 

奶豆腐是北印度非常受欢迎的食材，做法也很多，会和菠菜做成菠菜奶豆腐，或加和豌豆做成豌豆奶豆腐，还有俊宝很爱的奶香奶豆腐，还可以做成接近中式口味的酸甜奶豆腐，反正做法很多也都非常美味。

今天做的这款蒜香奶豆腐是蒜味比较浓郁的咖喱，沾着面饼特别好吃。

Paneer is a very popular cooking ingredient in North India, and there are many ways to use it in dishes. 

It can be made with spinach to make Palak Paneer, or cook with some peas to make Matar Paneer, and also my son's favorite Paneer Makhanwala, there are just so many ways to use the ingredients and turned it into delicious dishes.

The Lehsuni Paneer I made today is a creamy restaurant style North Indian Curry recipe, it uses a bunch of garlic in the recipe and have a strong garlic flavor, making it unique and very delicious serving with flat bread.

If you like garlic, you ought to try this!

材料：

1 块 市售 奶豆腐

 
蒜香奶油酱材料：
3-4 只 中型番茄（熟透的最好）

3-4 只 小青椒

15 瓣 蒜瓣

一小段 姜块 （大约半只拇指大）

一小撮 干葫芦巴叶/苦草叶 （Fenugreek/Kasuri Methi）

1/2 杯 腰果
2 大勺 黄油/butter

1 杯 牛奶 加 1/2 杯 水

 
调味：
1/2 小勺 辣椒粉
1 小勺 黄姜粉
1/2 小勺 Garam masala
2 大勺 番茄酱/ketchup

盐 适量

Ingredients：

For Paneer：

1 piece of Shop bought paneer

For Lesuni Gravy：

2-3 Medium size Roma tomato(Cubed)

3-4 green chilies

15 cloves of garlic

1 small piece of ginger root (The size of 1/2 thumb)

A pinch of Dried Fenugreek leaves/Kasuri Methi

1/2 cup of Cashew nuts

2 tbsp butter

1 cup 2% milk or 1/2 cup whole milk plus 1/2 cup water

Seasoning：

1/2 tsp Chilli powder

1 tsp Turmeric Powder

1/2 tsp Garam masala

2 tbsp ketchup

Salt to taste

1. 把奶豆腐切块，加点酥油/食油锅里两面稍微煎黄。

2. 锅里下黄油融化后加入腰果、洋葱、蒜和姜稍微炒炒，然后加入辣椒和葫芦巴叶，煸炒2分钟。加入番茄块煮软。

3. 把锅里的材料加牛奶用搅拌机或破壁机搅拌成糊状。

4. 锅里热上2 大勺酥油/食油，转小火加入辣椒粉和姜黄粉，把搅拌好的咖喱糊倒入，中火煮滚。

5. 加入Garam masala, ketchup/番茄酱和盐调味，然后加入奶豆腐，如果太稠可以加点谁再煮8-10分钟即可熄火。

6. 可以和米饭，馕或者面饼一起吃。

1. Cut the paneer into pieces, add some ghee/cooking oil in a pan and lightly sear the paneer on both sides.

2. Melt some butter in a cooking pot, add cashew nuts, onion, garlic and ginger and cook briefly for 2 minutes. Add chilies and fenugreek leaves and stir-fry for another 2 minutes. Add tomato cubes and cook until soft.

3. Place all the cooked ingredients in a blender and blend into a smooth creamy paste by adding the milk and water. 

4. Heat 2 tablespoons of ghee/cooking oil in a pot, turn to low heat and add chili powder and turmeric powder, pour in the blended paste and bring to a boil over medium heat.

5. Add Garam masala, ketchup/tomato paste and salt, add paneer pieces and cook for 8-10 minutes until the gravy is thick and creamy.

6. Serve with rice, naan or flat bread/roti.