Ingredients
200 gms paneer
2 tsp oil
1 small chopped onion
2 tsp kasuri methi/ dry fenugreek leaves
Salt to taste
Chopped coriander leaves
2 tsp fresh cream for garnishing
For the masala:
6 tomatoes
2 medium onions
1 green chilli
2 dry red chillies
18 cashew nuts
1-inch ginger
3 garlic cloves
3 tbsp ghee
1 bay leaf
2 cloves/ lavang
3 tbsp cup curd
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 tsp butter
Procedure
In a bowl mix curds with coriander powder, red chilli powder, and turmeric powder, butter and keep aside.
To make the gravy heat ghee in a pan, add bay leaf, cloves, chopped ginger, slit green chilli, and chopped garlic. Saute for a second.
Add sliced onions and saute till transparent. Add the curds and spice mixture. Saute till the raw smell disappears.
Add red chilli and cashew nuts. Add salt and chopped tomatoes.
Add 2 tbsp water and cook for 5 minutes.
Turn off the flame and let it cool. Discard bay leaf and cloves from the pan and blend the mixture into a smooth paste.
If you want you can sieve the gravy. (optional)
To make the butter masala, heat 2 tsp oil in a pan, add 1 small chopped onion and fry till transparent.
Add the prepared gravy to the pan, adjust the consistency adding water
Add the paneer cut into cubes, Kasuri methi and let the gravy boil for 5-10 minutes
Turn off the flame and garnish with fresh cream and chopped coriander leaves.
Serve hot with roti, naan or ghee rice.
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