This is for dinner tonight and the first review was from my 3 year old who simply loved it. I'm already on cloud nine!!!! Here goes the recipe.
Ingredients
- Paneer - 250 gms (cut into squares)
- Tomatoes - 7 ripe
- Cashews - 5 tblsp
- Kasoori Methi - 1 1/2 tblsp
- Tomato ketchup - 1 tsp
- Chilly Powder - 1.5 tsp
- Turmeric Powder - 1/4 tsp
- Dhania Powder - 3/4 tsp
- Garam Masala - 1.5 tsp
- Jeera Powder - a pinch
- Hing - a pinch
- Salt to taste
- Jeera - 1/2 tsp
- Ginger Garlic Paste - 2 tsp
- Oil - 5 tblsp
- Butter - 2 tblsp
- Milk - 300 ml (or more if you require more gravy)
- Cream - 1/2 cup
- Ginger - 5-6 thinly sliced pieces
- Corriander Leaves
Method:
- Soak Cashew in warm water for 30 minutes and grind to a fine paste
- Cut tomatoes into 4 and boil them for 3-4 mins and then place on simmer with lid for 10 mins.
- Cool the tomatoes and grind to a fine puree.
- Fry Paneer in butter and keep aside.
- Heat oil in the kadai.
- Splutter jeera and when brown, add ginger garlic paste and fry till the color changes and raw smell disappears.
- Add tomato puree and cook till all water has evaporated and begins to leave the sides.
- Add kasoori methi and tomato ketchup.
- Add dhania powder, red chilly powder, turmeric, hing, jeera powder and salt and mix well.
- Fry till the oil separates.
- Add the cashew paste and water and allow to boil.
- Add paneer pieces and cover with lid and cook on low flame for 10 minutes.
- Remove from flame and allow to cool completely.
- Once the paneer gravy has cooled fully, add the milk, mix and place on low flame.
- Keep stirring till the gravy is hot (do not allow to boil as the milk will curdle)
- Add cream (optional) and stir for another 5 minutes.
- Remove from flame, transfer to another vessel.
- Garnish with corriander leaves, ginger and cream and serve.
Note: Do not add milk when the paneer curry is warm. It has to be cooled fully before adding milk.
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