Masala Cheese Curry
The fusion of Indian cuisine and European-style cheese have tantalised local taste buds probably since cheese prata became a thing. Enchant your diners with a deliciously rich masala curry with cheddar overtones, together with real cubes of paneer cheese.
Ingredients
Cheese Base
-
Water 1200 ml
Garlic Ginger Base
-
Water 30 ml
-
Garlic, peeled 30 g
-
Ginger, peeled 30 g
Cheese Masala Curry
-
Margarine 60 g
-
Fennel Seed 4 g
-
Cumin Seed 4 g
-
Mustard Seed 4 g
-
Chilli Powder 4 g
-
Onion, diced 200 g
-
Green Chili, chunks 20 g
-
Harumi Cheese, diced 50 g
-
Paneer Cheese, diced 50 g
-
Spinach 200 g
-
Cherry Tomato, halved 200 g
-
Greek Yogurt 200 g
-
Curry Powder Meat 8 g
Garnish and Condiments
-
Fresh Coriander Cress, cut 10 g
-
Puri, fried 10 pc
Preparation
-
Cheese Base
- Mix all the ingredients together and bring to boil.
- Set aside.
-
Garlic Ginger Base
- In a blender, blend all the ingredients.
-
Cheese Masala Curry
- In a pot, dry roast your spices till fragrant.
- Add in margarine, stir-fry onion and green chili till fragrant.
- Add in chili powder, curry powder, garlic ginger paste (80g), Knorr South East Asian Spice Paste and stir-fry till fragrant.
- Fold in cheese base (1400g), add in vegetables, diced cheese, bring to boil and let it simmer for 5mins.
- Fold in yogurt.
-
Garnish and Condiments
- Prepare ingredients as mentioned above.
-
Before Serving
- Plate and assemble.
- Garnish and serve.
