| 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
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