Ingredients :

• Paneer – 200 grams
• Onion paste – 3
• Tomato puree – 1 cup
• Ginger garlic paste -1 tbsp
• Cashew nuts -2 tbsp
• Kasuri Methi -3/4 tsp (dry fenugreek leaves)
• Salt as required
• Garam masala powder – 1 tsp
• Coriander powder – 2 tsp
• Chilli Powder – 3/4 tsp
• Turmeric powder – 1/4 tsp
• Butter- 2 tbsp + Oil-1 tbsp
• Cinnamon -1 inch piece
• Cloves- 2
• Cardamom -1
• Fresh cream – 3 tbsp (dairy cream)
• Finely chopped coriander leaves – 1 tbsp
• Kasuri methi – 3/4 tsp (optional)

Method:

• Heat 2 tbsp butter + 1 tbsp oil
• Add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown
• Then add ginger garlic paste and sauté for some more time.
• Then add cashew nut paste and sauté nicely for a few minutes till the raw smell goes.
• Then add tomato puree and all the spice powder.
• Cook until the raw smell of the tomato goes and it starts leaving oil.
• Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.
• Add the paneer cubes to the cooked tomato paste.
• Add 3/4 cup of water, needed salt, kasuri methi and coriander leaves.
•  Cook for a few minutes.* Garnish with fresh cream and serve hot with pulao, rice, roti or chapati.

Share and Enjoy

• Facebook • Twitter • Delicious • LinkedIn • StumbleUpon • Add to favorites • Email • RSS