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Preparation Time : 60
Cook Time : 20
Total Time : 80
Paneer 400 gms
Garlic Cloves 3 nos
Fresh Ginger 2 inch
Red Chilies, deseeded 2 nos
Olive Oil or as needed 2 tbsp
Mustard Seeds 1 tsp
Red capsicum 1 tsp
Jeera Powder 1 tsp
Coriander Seeds Powder 2 tsp
Udupi Ruchi garam masala powder 1 tbsp
Curd 100 gms
Butter 1 tbsp
Onions,medium sliced 2 nos
Tomato puree 2 tbsp
Ground Cashewnuts/almonds 2 tbsp
Cream 50 gms
Fresh green coriander leaves, to garnish 1 tbsp
Lemon Juice 1 tsp
Haldi 1/4 tsp
Grate the ginger and ginger and Add chopped red chillies.
Temper the mustard seeds in one tablespoon oil.
Add it to the grated ginger and garlic.
Add the chopped capsicum, cumin powder, coriander powder, garam masala powder.
Mix well and keep half quantity aside.
To the rest , add curd and add salt as per taste.
Marinate the paneer pieces with this mixture for about 1 hour in the fridge.
To make the masala gravy, Take the butter in a thick bottom pan and heat on low flame.
Add the onions and the remaining half of the masala mix.
Stir so that the onions do not burn.
Let it turn little bit brown.
Add the puree and give it a stir.
Add haldi and the nuts/ almonds and half a litre of water.
Add salt as per taste.
Simmer till it reduces to a thick consistency.
Meanwhile, shallow fry or grill the paneer pieces on a non stick pan, using oil as required.
Add the paneer pieces to the ready gravy.
Put in the whisked cream and 1 tablespoon garam masala powder.
Adjust all seasonings as per taste and bring it to one boil.
Shut off the gas.
Garnish with fresh coriander leaves and lime juice.
Serve with rotis/ Boiled basmati rice.
Adjust gravy consistency as desired.
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