| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bawarch3 | 1 | servings | |
INGREDIENTS
| 250 | g | Paneer; (cut into cubes of |
| ; 1" each) | ||
| 1/2 | tb | Grated Paneer or Cheese |
| 8 | Garlic Cloves; (8 to 10) | |
| 1 | Onion | |
| 1 | 1 inch piece Ginger | |
| 1 | Bay Leaf | |
| 1 | 1 inch stick Cinnamon | |
| 2 | Cloves | |
| 2 | Cardamom | |
| 1 | ts | Red Chilli Powder |
| 1/4 | ts | Turmeric Powder |
| Salt – to taste | ||
| 1/2 | ts | Garam Masala |
| 2 | tb | Malai or Cream |
| 1/2 | tb | Butter |
| 1/2 | tb | Coriander; (chopped) |
| 3 | tb | Tomato Puree |
| 1/4 | ts | Sugar |
| 1 | ts | Kasoori Methi |
| Ghee to deep fry paneer |
INSTRUCTIONS
Deep fry paneer in hot ghee till light golden. Keep aside. Grind the onions, ginger and garlic to a paste. Heat 1/2 tablespoon of ghee (use the one in which paneer was fried) in a heavy saucepan. Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds. Add the paste and fry till golden. Add the dry masala, sugar and tomato puree. Fry for 2 minutes. Add 2 cups of water. Simmer on low flames for 7-8 minutes. Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. Transfer to serving dish. Garnish with chopped coriander and grated paneer. Serve hot with parathas or naans. Making time : 25 minutes Serves : 4 Shelf life : Best fresh Converted by MC_Buster. Converted by MM_Buster v2.0l.
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