Sunday, November 14, 2010


Paneer250 g
Onions (medium in size)2 diced
Tomatoes 2 diced
Poppy seeds2 tbsp
Cashews2 tbsp
Coriander seeds1 tbsp
Cumin seeds 1/2 tbsp
Garlic 4 cloves (peeled and chopped)
Everest Garam masala powder
Whole garam masala

2-cardamom, 3-cloves, 1”pcs-  Cinnamon
(all togther inti fine powder)
SeasoningsRed chilly powder - 1 to 2tsp
Turmeric - 1/2tsp
Salt - to taste
Oil3 to 4tbsp
Milk3/4 cup
Water1/2 cup
Red food color (optional)pinch (mix in tsp of water)
Sugar1/2 tsp

  • Boil water in a pot. When water starts boiling add pinch of salt and add paneer. Allow to boil for 10-15seconds and drain the water. Keep aside
  • Dry roast poppy seeds and cashews. Grind in a blender along with garlic into fine paste.
  • Also dry roast cumin, coriander seeds and whole garam masala. Grind into fine powders.
  • Heat tbsp oil. Fry onions and tomatoes. Fry till tomatoes are mashed. Cool and grind into puree.
  • Heat remaining oil. Add tomato and onion paste and fry till oil on sides.
  • Add cashews, garlic and poppy seeds paste and fry for sometime.
  • Add all powder ingredients and seasonings. Mix well.
  • Add 1/2cup water and pour milk slowly. Add sugar and food color and mix well.
  • When gravy sightly thickens add paneer and continue to cook until gravy thickens.
  • Before serving add butter on hot gravy.
  • Serve hot with  roti or naan.

1 comment:

  1. Hi akka...ur recipe is so simple and very tasty...i got good marks from my husband after trying this yesterday...thank you so much


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