Sunday, December 28, 2014
Ingredients:
- Paneer 400 gm
- Tamato 3 medium size
- Onion 1 medium size
- Ginger and garlic paste 1 tbsp
- Red chili powder 1 tsp
- Garam masala 1/2 tsp
- Coriander powder 1/2 tsp
- Jeera powder 1/2 tsp
- Turmeric powder 1/2 tsp
- Full cream 50 ml
- Butter 2 tbsp
- Fenugreek leaves crushed 1 tsp
- Milk 2 tbsp
- Cashews 10 nos
- Whole coriander seeds 1 Tbsp
- Jeera seeds 1 tsp
- Fenugreek seeds 1/2 tsp
- Cinnamon sticks 1/2 inch
- Cardamon pods 3
- Cloves 4 to 5
- Star anise 1
- Roast them all together until Cashews start to brown slightly
- Grind them into smooth powder
Method:
- Poach the tomato in boiling water for a while until it skins peel off
- Roast Onion in little oil until golden
- Cut the paneer into cubes and shallow fry them in oil but don't brown them
- Better to fry them in batches,keep it aside
- Now grind the onion and tomato into smooth paste
- In a frying pan add butter and a tsp of oil(to avoid browning the butter)
- Keep the flame always medium
- Add ginger garlic paste fry them until it turns brown
- Add all the masala powder fry it for a minute in a low flame
- Now add the tomato and onion paste and cashew powder give a stir
- Then add milk mix them all together add needed salt
- Cover the pan with a lid and cook it for a while until the raw the smell goes off
- Take the lid cook it by stirring until oil start to separate
- Finally add paneer and fenugreek leaves cook it for 2 to 3 minutes
- Garnish with Cream and Coriander leaves
Note: If you want our paneer to be soft keep them in boiling water for 2 to 3 minutes before frying
