Ingredients
Paneer
-250 gm
Onions
-2 (chopped)
Tomatoes
-3 large or 4 medium
Ginger
garlic paste – 2 tsp
Red
chilli powder – 2 tsp
Turmeric
powder – ¼ tsp
Coriander
powder – 1 tbs
Garam
masala – 1 tsp
Whole
garam masala ( cinnamon stick 1 inch, cardamom 3, cloves 2 )
Cumin
seeds – ½ tsp
Bayleaf
- 1
Yogurt
– 3 tbs
Cashewnut
– fistful
Milk/cream
– Few tablespoons or as per your taste
Water
Ghee/butter/oil
Kasoori
methi leaves – 1 ½ tspp ( toasted)
Coriander
leaves
salt
Method
In
a pan add oil and when it’s warm add in cumin seeds and when it sputters add the whole
garam masala and bayleaf. Fry for a minute or so.
Add
chopped onions and saute until it’s light brown.
Add
ginger garlic paste and saute until raw smell goes.
Add
red chilli powder, turmeric and coriander powder and saute for few seconds making sure not to
burn the masala.
Add
chopped tomatoes,salt and cook covered until tomatoes are mushy
Add
in cashewnuts and saute for few seconds
and then remove from fire.
Once
it’s cold grind this to a smooth paste. Your gravy sauce is ready.
In
another pan add some oil and pour the gravy. Add in yogurt and milk / cream.
Add
paneer cubes and kasoori methi leaves to the gravy. Add boiling water to adjust the
consistency of the gravy and cook for few minutes for the paneer to suck up the flavour.
Add
garam masala and finely chopped coriander leaves and remove
from fire.
Finally
add butter and a dollop of cream on top of the gravy if desired.
1 comment:
Tempting dear...
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