| 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.
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