Ingredients:
400 grams of Paneer
4 medium sized Tomatoes
2 medium sized Onions
3 Cloves
1/4 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
2 Red Chillies
1 tsp Tomato Ketchup
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Butter
Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.
Chop tomato, onion, ginger, garlic into small pieces as shown in the picture below.
Put 1 TBs of butter in a pan and heat. Add cashew nuts, cloves, 1/2 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.
Add chopped tomatoes, salt and mix them well. Cook them well in a low flame.
Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.
Put 1-1.5 Tbs butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and fry them for few seconds.
Add diced paneer, salt and saute them in low flame for about 2-3 mins.
Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put tomato ketchup, garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well.
Keep this in low flame for about 2-3 mins.
Put cream of milk, milk in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.
Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.
Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.
Serve hot.
It goes well with Chapathis/Paratas.
400 grams of Paneer
4 medium sized Tomatoes
2 medium sized Onions
3 Cloves
1/4 inch sized Cinnamon
2 Bay leaf
3 Garlic pods
1/4 inch sized Ginger
2 tsp Kasuri Methi / Dried Fenugreek leaves
2-2.5 tsp Cashew nuts
1/2 tsp Poppy seeds
2 Red Chillies
1 tsp Tomato Ketchup
1/2 tsp Chilly powder
3/4 tsp Garam Masala
3/4 tsp Coriander powder
3/4 tsp Cumin powder
1/4 tsp Turmeric powder
3/4 cup of Cream of Milk , Halina Kene
4-5 strands of Coriander leaves
3/4 tsp Sugar
Salt to taste
2 Tbs Butter
Recipe:
Dice the paneer into medium sized pieces as shown in the picture below.
Chop tomato, onion, ginger, garlic into small pieces as shown in the picture below.
Put 1 TBs of butter in a pan and heat. Add cashew nuts, cloves, 1/2 bay leaf, cinnamon, red chillies, poppy seeds and fry them for about 1-2 mins.
Add chopped ginger garlic and fry them for about 1-2 mins in low flame. Add chopped onions and fry them for about 2 mins in low/medium flame.
Add chopped tomatoes, salt and mix them well. Cook them well in a low flame.
Once its cooled to room temperature, put this in a mixer and grind it to smooth paste.
Put 1-1.5 Tbs butter in a pan and heat. Add remaining bay leaf, Kasuri methi, turmeric powder and fry them for few seconds.
Add diced paneer, salt and saute them in low flame for about 2-3 mins.
Add the ground masala and mix them well. Keep this in low flame for about 3-4 mins.
Put tomato ketchup, garam masala, chilly powder, coriander seed powder, cumin seed powder, salt, sugar, little amount of water and mix them well.
Keep this in low flame for about 2-3 mins.
Put cream of milk, milk in a mixer and grind them together for few seconds. The consistency of this should be like that of milkshake.
Add prepared cream of milk and mix them well. Keep the gravy in low flame for about 2-3 mins.
Garnish with chopped coriander leaves and keep the curry in low flame for about 2 mins.
Serve hot.
It goes well with Chapathis/Paratas.
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