Paneer | 250 g |
Onions (medium in size) | 2 diced |
Tomatoes | 2 diced |
Poppy seeds | 2 tbsp |
Cashews | 2 tbsp |
Coriander seeds | 1 tbsp |
Cumin seeds | 1/2 tbsp |
Garlic | 4 cloves (peeled and chopped) |
Everest Garam masala powder (or) Whole garam masala | 1tsp 2-cardamom, 3-cloves, 1”pcs- Cinnamon (all togther inti fine powder) |
Seasonings | Red chilly powder - 1 to 2tsp Turmeric - 1/2tsp Salt - to taste |
Oil | 3 to 4tbsp |
Milk | 3/4 cup |
Water | 1/2 cup |
Red food color (optional) | pinch (mix in tsp of water) |
Sugar | 1/2 tsp |
Butter | 2-3tbsp |
- 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.
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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