| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bawarch4 | 1 | servings | |
INGREDIENTS
| 250 | g | Paneer; (cottge cheese) |
| 3 | tb | Ghee or butter |
| 1 | Onion chopped into strips | |
| 1 | 1/2 inch pie ginger chopped fine | |
| 2 | Green chillies chopped fine | |
| 4 | Tomatoes chopped fine | |
| 2 | Cardamoms crushed | |
| 1/4 | c | Beaten curd |
| 1/2 | ts | Red chilli powder |
| 1/2 | ts | Garam masala |
| Salt to taste | ||
| 1/2 | c | Milk |
| 2 | tb | Tomato sauce |
| 2 | tb | Grated paneer |
| 1 | tb | Chopped coriander |
INSTRUCTIONS
TO GARNISH Chop the paneer into 2 inch fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer. Making time: 45 minutes. Makes for: 6 Shelf life: best fresh. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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