Wednesday, March 1, 2017


Paneer - 200 gms
Onion - 1 medium sized
Tomato - 2 medium sized
Ginger garlic paste - 1/4 tsp
Oil - 1 tsp to saute onion
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Chili powder - 1/2 tsp or little more
Garam masala - 1/2 tsp
Kasoori methi (dried fenugreek leaves) - 1 tsp
Salt to taste
Cashews - 6 numbers
Butter - 1 tsp + 1 tbsp

Dice paneer into 1 inch cubes.

Heat oil in a pan and saute onion until raw smell goes

Cool and grind to a paste. If necessary add some water.

Grind tomato to a smooth paste. It can be blanched in hot water, removed skin and then pureed. Another variation: Add diced tomatoes after onion is cooked and when tomato too cooked, cool and make a paste together.

Make a paste of cashews.

Heat oil in a shallow pan and slightly roast paneer, until golden color on all sides.

Place a pan in medium flame and immediately add 1 tsp butter. Add ginger garlic paste and add onion paste and tomato puree.

Allow to cook for a few minutes until raw smell goes.

Now add all masalas and allow to cook for about 10 minutes. Close with lid and let it cook.

Now add cashew paste and leave to cook for another 10 minutes or until a nice flavor releases.

Finally add roasted paneer and butter. Serve hot with roti, naan or poori.

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