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
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Water 1200.0 ml
Garlic Ginger Base
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Water 30.0 ml
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Garlic, peeled 30.0 g
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Ginger, peeled 30.0 g
Cheese Masala Curry
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Margarine 60.0 g
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Fennel Seed 4.0 g
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Cumin Seed 4.0 g
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Mustard Seed 4.0 g
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Chilli Powder 4.0 g
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Onion, diced 200.0 g
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Green Chili, chunks 20.0 g
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Knorr South East Asian Spice Paste 600g 40.0 g
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Harumi Cheese, diced 50.0 g
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Paneer Cheese, diced 50.0 g
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Spinach 200.0 g
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Cherry Tomato, halved 200.0 g
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Greek Yogurt 200.0 g
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Curry Powder Meat 8.0 g
Garnish and Condiments
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Fresh Coriander Cress, cut 10.0 g
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Puri, fried 10.0 pc
Preparation
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Cheese Base
- Mix all the ingredients together and bring to boil.
- Set aside.
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Garlic Ginger Base
- In a blender, blend all the ingredients.
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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.
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Garnish and Condiments
- Prepare ingredients as mentioned above.
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Before Serving
- Plate and assemble.
- Garnish and serve.
