In case you are wondering what to do with that Nutrela you bought last month and still haven’t figured out what’s the best recipe for making is delicious. Don’t get me wrong, people who love them, will gladly eat them anyway, just like my Husband does. But if you ask me, it’s an effort from my side to have them in a meal.
So, to make it little more delicious for people like me, I cooked them in a gravy one would use for Paneer recipes. And it turned out delicious. So, It’s a treat for people who love Nutrela and for people like me who can pretend it’s a special treat to the ones who love Nutrela, [quite an Inception in the last sentence ;-)]
Below is the recipes of Creamy Nutrela with step by step pictures. Enjoy.
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
| Ingredients | Quantity |
| Nutrela | 150 gram |
| Capsicum | 1 |
| Tomato | 3 |
| Onion | 1 |
| Cashew nuts | 7 no |
| Almonds | 7 no |
| Khus-khus | 2 tbsp |
| Bay leaf | 1 |
| Cumin seeds | 1 teaspoon |
| Cloves | 3 |
| Black pepper | 1/2 teaspoon |
| Cardamom green | 1 |
| Fennel seeds | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Salt | to taste |
| Butter | 1/2 cup |
| Coriander powder | 1 teaspoon |
| Cream | 1/2 cup |
| Oil | 2 tbsp |
| Coconut powder | 2 tbsp |
Method:
1. Soak Nutrela in hot water for one hour and squeeze the excess water from Nutrela and keep it aside. Take all the ingredients in grinder except Nutrela, capsicum and cream. Grind it to make a fine paste for curry.
2. Heat the oil in a wok and add the ground paste.
3. Add red chilli powder, coriander powder and salt. Cook the spices on medium heat for 8-10 minutes. Now add butter and cook for another 5-6 minutes.
4. Heat 1 tbsp oil in another pan and fry the soaked Nutrela and capsicum until light golden spot appear on the sides of Nutrela. Add fried Nutrela and capsicum into curry along with a glass of water.
5. Cook covered on medium heat for 5 minutes, switch off the flame, mix cream and garnish with some butter. Creamy Nutrela curry is ready to serve. I enjoyed this chapatti and rice.
6. Enjoy!!
Print Friendly Recipe
- Nutrela 150 gram
- Capsicum 1
- Tomato 3
- Onion 1
- Cashew nuts 7 no
- Almonds 7 no
- Khus-khus 2 tbsp
- Bay leaf 1
- Cumin seeds 1 teaspoon
- Cloves 3
- Black pepper 1/2 teaspoon
- Cardamom green 1
- Fennel seeds 1 teaspoon
- Red chilli powder 1 teaspoon
- Salt to taste
- Butter 1/2 cup
- Coriander powder 1 teaspoon
- Cream 1/2 cup
- Oil 2 tbsp
- Coconut powder 2 tbsp
- Soak Nutrela in hot water for one hour and squeeze the excess water from Nutrela and keep it aside. Take all the ingredients in grinder except Nutrela, capsicum and cream. Grind it to make a fine paste for curry.
- Heat the oil in a wok and add the ground paste.
- Add red chilli powder, coriander powder and salt. Cook the spices on medium heat for 8-10 minutes. Now add butter and cook for another 5-6 minutes.
- Heat 1 tbsp oil in another pan and fry the soaked Nutrela and capsicum until light golden spot appear on the sides of Nutrela. Add fried Nutrela and capsicum into curry along with a glass of water.
- Cook covered on medium heat for 5 minutes, switch off the flame, mix cream and garnish with some butter. Creamy Nutrela curry is ready to serve. I enjoyed this chapatti and rice.
- Enjoy!!
