Exotic punjabi cuisine- Paneer cubes in tomato gravy
thickened with groung cashews!
Ingredients:
250 gms paneer (cottage cheese)
3 tbsp butter and 2 tbsp oil
3 large tomatoes
1 ½ tsp ginger – garlic paste
1 tsp red chilli powder (use deghi mirch)
1 tsp garam masala powder
1 tsp cumin-coriander powder
1/4 cup cashew paste
1 tsp tomato ketchup
1/2 cup milk
1 tbsp dry fenugreek leaves (kasoori methi)
1/4 cup heavy cream (optional)
Salt to taste
Method:
- Boil roughly chopped tomatoes in 1/2 cup water for 4- 5 minutes until soft.
- Remove from fire and cool. Grind tomatoes along with water to puree.
- In a skillet, add butter and oil and then add ginger – garlic paste.
- When paste starts to change color add the tomato puree and all the spices. Stir well and cook until the raw smell of the puree disappears.
- Add Kasoori methi and tomato ketchup Add cashew paste. Mix well for 2 minutes
- Add water, boil and simmer for 4 -5 minutes.
- Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
- Lower the heat to a simmer. Then add the enough milk to get thick curry, mix gently.
- Mix well.
- Heat on low flame, stirring continuously till just about to boil.
- Add cream, keeping the heat low and stirring continuously. Remove from fire and serve with naan/ Missi Roti
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