Ingredients
30 mins 3-4 servings
6-8 Paneer Cubes
5-6 Garlic cloves, roughly chopped
1 Onion, roughly chopped
1 small onion, finely chopped
4-5 cashews, soaked
1 tbsp Cumin seeds
2 Tomatoes, roughly chopped
1 Green chilli, chopped
1-2 tsp ginger, grated
1 1/2 tbsp Coriander powder
1 Bay leaf
1-2 tsp Butter (optional)
3 tbsp Vegetable oil
1-2 Laung
1/4 tsp Less than cinnamon powder
1 Black cardamom
1-2 tsp Turmeric powder
1-2 tsp Garam Masala
1 tsp Red chilli powder
1-2 tsp sugar
Water as required
Salt as per taste
1 tsp Black pepper powder
Garnishing
As per requirement Fresh coriander leaves,. Chopped
Cooking Instructions
Step 1
Heat 1 tbsp of oil in pan on medium low flame. Add cumin seeds, roughly chopped Onion, Tomatoes, garlic cloves, soaked cashews, ginger, Laung, black cardamom and salt. Add 1/4 cup of water and Mix well. Cover it with lid and let it cook for 1-2 mins on low flame. Then turn off the flame and let it cool down.
Step 2
Cool this mixture completely. Then transfer this mixture to blender jar. Make a smooth puree.
Step 3
Now in a same pan. Heat 1-2 tbsp of oil. Then add bay leave and finely chopped onion. Sauté for a min. Then add puree and stir.
Step 4
Add all the spices, salt and mix everything well. Cover it with lid for 1 min on low flame.
Step 5
Then add 1/2 cup water (as required) to make the gravy. Then add butter, sugar and mix. Cook it for a min or two on low flame.
Step 6
Then add paneer cubes, coriander leaves and mix gently. Cover it with lid for at least 5 mins and turn off the flame.
Step 7
Garnish with some coriander leaves and grated paneer on top. Serve hot with naan, lachha Parantha, roti or plain rice.
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