Ingredients
Onion -2
Tomatoes - 4 or tomato puree - 1 cup
Ginger garlic paste - 2 tsp
Paneer - 200 grams, cubed
Cashews - 10 nos
Kasuri Methi -1 tsp (dry fenugreek leaves)
Salt as required
Spice Powder
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 3/4 tsp
Turmeric powder - 1/4 tsp
For the seasoning
Butter- 2 tbsp + Oil-1 tbsp
Cinnamon -1 inch piece
Cloves- 2
Cardamom -1
For Garnishing
Fresh cream - 2 or 3 tbsp
Finely chopped coriander leaves
Method
First, you need to make 3 pastes out of these ingredients. And then its just as easy as that to prepare the gravy.
Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.
Tomato puree - Blanch tomatoes- (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.
Cashew nut paste- Soak 10 cashew nuts in hot water for 15 minutes and grind it to a paste.
Heat 2 tbsp butter +1 tbsp oil, add
cinnamon, cardamom and cloves, when it splutters, add onion paste and
saute till it becomes golden brown, then add ginger garlic paste and
saute for some more time.
Then add tomato puree and all the spice powder mentioned under spice powder. Cook until the raw smell of the tomato goes and it starts leaving oil. Do not add any water now, else the raw smell will not go off completely
Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.
Add the paneer cubes to the cooked tomato paste. Add 1/2 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes.
Garnish with fresh cream and serve with pulao or roti or chapati.
Garnish with fresh cream and serve with pulao or roti or chapati.
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