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Recipe
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Recipe Contributed By: Soma Prasad, Bengaluru |
Ingredients
Paneer - 200gm
Onion (medium) - 1, roughly chopped
Tomato (medium) - 4, roughly chopped
Garlic - 8-10 cloves, roughly chopped
Ginger - 1 inch, roughly chopped
or
Ginger powder - 2 tsp
Cardamom - 4
Cloves - 4
Cinnamon- 1.5 inch
Bay leaf - 1
Turmeric powder - 1/3 tsp
Coriander powder - 1 tsp
Kashmiri red chilli powder - 1 tsp
Kasuri methi - 1 tbsp
Cashew nut - 6-7, broken to small pieces
Tomato ketchup - 1 tbsp
Cream - 1-2 tbsp
or
Malai - 1/4 cup
Milk - 1/4 cup
Refined oil - 1 tbsp
Butter - 1 tsp
Green Chilli - 1- 2 (slit)
Salt to taste
Method of Preparation
1. Heat oil in the pan/ kadahi. Add cardamom, cloves, cinnamon and bay leaf. Allow to crackle.
2. Add garlic and ginger. Fry for 1 minute.
3. Add onions and saute till it becomes translucent.
4. Add tomatoes, green chilli and salt. Cover and cook at low flame till tomatoes become soft and mushy.
5. Add turmeric and dhaniya powder. Cook till the raw smell of tomato goes. Remove from heat and allow to cool.
6. Grind the onion tomato mixture along with malai, milk and cashew powder to very fine paste.
7. Heat butter in same kadahi/ pan. Add chilli powder and kasuri methi to it. Fry for few seconds.
8. Add the paste (step 6) to it. Fry for 1-2 min.
9. Add water and tomato ketchup, simmer for 10 minutes.
10. Add paneer pieces and adjust salt. Simmer for about 5 minutes.
11. Serve hot with Roti/Paratha/ Naan/Rice.
Notes and Tips
2. Amount of water can be adjusted depending on the consistency required.
3. If you use home made paneer, save the whey and use it in place of water.
4. If you are using store bought fresh cream, it can be added directly in the end with the paneer.
