Archive for June 19, 2006

Ridge Gourd – Paneer Butter Curry

I was browsing blogs yesterday and came upon Sudhav’s Paneer Butter Masala. I immediately wanted to make it. I had only a small amount of paneer leftover from Graduation Party, and had already planned to make Saffron Hut’s Ridge Gourd Curry. Undecided, I finally combined the two recipes with what I had on hand and ended up with a sort of ridge gourd~paneer butter hybrid.

Ridge Gourd Paneer Butter Curry

For the sauce:

1 large onion, peeled and cut into chunks
2 TB cashews, soaked in hot water 30 min
2 medium ripe tomatoes (or one 12-16 oz can peeled tomatoes, drained)

1-2 TB butter
1 healthy tsp ginger-garlic paste
1 tsp cumin-coriander powder
1 tsp red chili powder or more to taste
1/4 tsp turmeric
1/4 tsp garam masala
1/4 tsp salt

For the veggies (peel and cut into small even chunks)

1 fresh ridge gourd
1 medium potato
1 carrot

4 oz paneer cubes browned in Pam, butter, or oil

A few TB cream (if desired)


The procedure includes the tips I learned from Sudhav ~ soaking the paneer, and blanching the onion.


Soak browned paneer in hot water 30-60 min to soften. Meanwhile, blanch the cut onion in water. I started with cold water and used the microwave for 10 min. Allow onion to cool slightly, then puree onion with cashews and set aside.

Meanwhile, blanch ridge gourd, potato, and carrot chunks the same way (5 minutes in microwave was enough). Drain and set aside.

Dip fresh tomatoes in boiling water to loosen the skins. When cool enough to handle, peel them and crush by hand (or drain and crush the canned tomatoes). Set aside.

Heat butter in shallow saute pan. Add onion-cashew puree, and cook over medium heat till nicely browned. Add ginger-garlic paste and crushed tomatoes. Cook 5-10 minutes, then add cumin-coriander powder, chili powder, turmeric, garam masala, and salt. Stir well and reduce heat to med-low. Allow to cook down 10-15 min, then raise heat to high and add the blanched ridge gourd, potato, and carrot. Cook over high heat a few minutes, stirring, until ridge gourd begins to soften. Add drained paneer. Reduce heat to low, cover and cook 10-15 min until veggies are crisp-tender and all is nicely thickened.

When ready to serve, stir in the cream if desired.

I am sure blanching the onion made the difference in this sauce. I’ll be making this again, with or without paneer. I wish I had been able to get a photo of it. It’s the first time I’ve had such a hit around this house with a ‘new dish’.

Thanks, Sudhav and Saffron Hut, for the wonderful inspiring recipes!


No photos of this, so an interesting site about cashews instead…

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