Ingredients
11/2 cups of chopped tomatoes (preferably hybrid variety that are ripe and red)
½ cup cashews soaked in a little milk
11/2 tsp fresh ginger-garlic paste
1 green cardamom
2 cloves
½ cup butter
½ cup finely chopped onions
½ tsp jeera powder
½ tsp coriander powder
½ tsp red chili powder
1 green chili
½ tsp sugar
½ tsp garam masala
1 tsp kasturi methi
200gms cubed paneer
½ cup grated paneer
½ cup fresh cream
2 tsp Fresh coriander leaves
Preparations
Take a kadhai add some oil and sauté the green cardamom, cloves and add the ginger garlic paste and tomatoes and cook it well.
Now add the cashews add a little water and cook on low flame. Add some water if the mixture becomes too thick to handle.
Once the excess water dries up, allow the mixture to cool down transfer to a blending jar and make a smooth paste.
In the same kadhai add some butter and the finely chopped onions, and cook them until they turn golden brown.
To the onions, add the tomato and cashew paste and mix them well. Now add the dry spices like red chili powder, cumin powder, coriander powder and garam masala.
Optionally add the slit green chili as well. Cook them for a minute, then add water cover them with a lid and allow it to cook for a few minutes. You will see the butter released at the edges.
Now adjust the seasoning with salt and sugar. Add the fresh cream and whisk it well on low flame.
Finally, add the paneer cubes and grated paneer and mix lightly. Allow the gravy to cook for a couple of minutes.
Finally, sprinkle crushed kasturi methi and transfer to the serving bowl. Garnish with fresh coriander and leftover fresh cream. Serve hot with buttered paranthas or naan.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
No comments:
Post a Comment