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Recipe
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Recipe Contributed By: Soma Prasad, Bengaluru |
Ingredients
Paneer - 200gm
Onion - 1/2, medium (cut in 4 pieces and layers separated)
Capsicum - 1/2, medium (cut in big square pieces)
Red chilli powder - 1 tsp
Kasoori methi - 2 tsp
Ghee - 2 tsp
Gravy
Onion - 2 , medium
Tomato - 3, medium
Garlic - 7-8 cloves
Ginger - 1 inch
Clove - 4
Cardamom - 3
Black cardamom - 1
Cinnamon - 1.5 inch
Bay leaf (tej patta) - 1
Black pepper - 7-8
Green chilli - 1 or 2, as per taste
Dhaniya powder - 2 tsp
Jeera powder - 1tsp
Malai (home) - 2 tbsp
Curd - 3-4 tbsp
Milk - 1/4 cup
Cashew powder - 2tsp
Oil - 1 tsp
Ghee - 1 tbsp
salt to taste
Method of Preparation
1. Heat oil and ghee in a pan or kadahi. Add the whole spices and allow to crackle.
2. Add chopped ginger and garlic. Fry for a minute.
3. Add chopped onion and little salt. Fry till they are brown.
4. Add chopped tomato salt and turmeric. Cover and cook on medium heat till tomatoes are soft and mushy.
5. Add dhaniya and jeera powder. Fry for 3-4 minutes till the rawness of tomatoes and spices are gone.
6. Remove from heat and allow to cool. Mix with malai, curd, cashew powder and milk, grind to fine paste.
7. Heat 2 tsp ghee in a pan. Add capsicum and onion pieces and fry for a minute. Add paneer pieces.
8. Add salt, kashimiri red chilli powder and kasuri methi. Fry for 1 more minute.
9. Add the gravy paste and fry for 1-2 minutes.
10. Add half a cup of water and simmer of 5-7 minutes.
11. 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.
