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Preparation Time : 15
Cook Time : 15
Total Time : 30
1 kg paneer
7-8 medium sized tomatoes
1 full cup malai
300 gm of curd
1/4 spoon of lal mirch
1/4 spoon garam masala
1 spoon salt
1 spoon sugar
1 /2 spoon Dhania powder
1 small piece of adarakh
2 garlic cloves
1 green chillies
First take a Kadai and put one Karachi oil.
Cut onion into four halves and saute.
Cook till they are soft.
Let them cool and grind in grinder to smooth paste
Again take tomato and saute in Kadai after cutting in four pieces.
Let them cool
Grind them in the grinder along with ginger, green chillies, garlic and curd.
Now in the same Kadai add dalchini, laying and tejpatta.
Take onion mash and saute till light brown and add tomato mash and saute for 5-7 min.
Now add malaise or cream.
Then add garam masala, Namak, Lal mirch, Dania powder and cook for 10 min on low flame.
Now cut the paneer pieces in heart shape with a cutter.
Take Shahi paneer masala in serving bowl from the Kadai and arrange paneer pieces on top. Garnish with kastoori Methi leaves.
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