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Recipe
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Recipe Contributed By: Soma Prasad, Bengaluru |
Ingredients
Paneer - 200 gm
Onion - 2, medium (sliced)
Garlic - 6-7 cloves
Ginger powder - 1.5 tsp
Dhaniya powder - 1 tsp
Garam masala - 1/4 tsp
Green Chilli - 1-2 , as per taste
pepper powder - 1 tsp, freshly ground
Curd - 1/2 cup
Malai - 1/4 cup
Milk - 1/2 cup
Cashew powder - 1 tbsp
Kasuri methi - 2 tsp
Ghee - 1.5 tbsp
sugar - 1 tsp
Salt to taste
Method of Preparation
1. Heat 1 tbsp ghee in a pan or kadahi. Add onion, sugar and little salt. Saute till it is translucent.
2. Add garlic and green chilli. Fry till onions turn brown.
3. Grind this mixture. In the ground mixture add rest of the ingredients except kasuri methi and black pepper and grind to fine paste.
4. Heat the remaining ghee in the pan. Add kasuri methi on low heat and fry for 4-5 seconds.
5. Add the ground paste and keep stirring. Cover and cook on low heat till oil leaves the sides. Keep stirring intermittently.
6. Add half a cup of water and allow the gravy to boil. Once it starts boiling, simmer for 5 minutes.
7. Add paneer pieces and cook for another 5 minutes or till desired consistency in achieved.
8. Serve hot with Roti/Paratha/ Naan/Rice.
Notes and Tips
2. If you use home made paneer, save the whey and use it in place of water.
3. If you are using store bought fresh cream, it can be added directly in the end with the paneer.
