- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
Please connect to Internet to continue
Cooking Time
Preparation Time : 5
Cook Time : 25
Total Time : 30
Ingredients
Serves 4
For Paste: 1 big onion roughly chopped
2-3 tomatoes roughly chopped
9-10 whole cashews
2 tsp butter
1/2 inch grated ginger
2-3 garlic cloves chopped
2-3 green cardamom
1 star anise
For Gravy: 200g Cubed Paneer
1 bay leaf
2 tbsp butter
1 green chillies slit
1.5 tsp Kashmiri chilli powder
1.5 cups water
1/2 TSP sugar
1/2 tsp garam masala
3/4 tsp crushed kasuri methi
4-5 tbsp cream
1 tsp salt
3 tbsp chopped coriander leaves
Directions
Make paste, Heat butter in a pan
Add spices, ginger garlic and onion. Saute until onions are translucent
Add tomatoes and saute until tomatoes are tender. Allow to cool completely. Grind with cashews to a smooth paste
In same pan, melt butter. Roast bay leaf. add ground paste with Kashmiri chilli powder. saute until oil starts leaving the sides
Add salt, green chillies, sugar and water. Bring to boil. Cover and cook for 2-3 minutes
Directly add paneer to the gravy or slightly fry and then add them to curry
Now cover and cook for 3-4 minutes. Reserve 1 tbsp cream and add remaining to the curry
Add crushed kasuri methi and garam masala. Mix well. switch off
Garnish with fresh coriander leaves and 1 tbsp cream. Serve hot with roti or naan
Rekha Unni
320 Recipes
