Wednesday, September 9, 2015



1/2 kg paneer
2 tsp ghee
2 large onion
ginger-green chilli paste
2 capsicum, chop into small pieces
3 tsps coriander pwd
3 tsps kasuri methi (dry fenugreek leaves)
3 cups low fat milk
2 tsp malai/top of milk
cashew nut paste
salt to taste
1 1/2 tbsp oil

Garam masala pwd 

4 cloves
2 cardamom
2 cinnamon


Cut the paneer in  cube and saute in  ghee till lightly browned
Blache the 2 onion  for 7 mts and make a coarse paste
Make ginger-green chilli paste with 2 ginger piece and 8 - 10 green chillis
Make cashew nut paste - soak 24 cashews in warm milk for 10 mts, grind to a paste
 Heat oil  add the onion paste and saute for 7 mts.
Add the capsicum pieces and saute for 3 mts.
Add ginger-green chilli paste, coriander pwd and mi well. Add also few tbsps water and saute for 1- 2 mts.
Add milk and cashew nut paste and simmer for 7 mts.
Add paneer, crushed kasuri methi and salt. Simmer for a few more mts.
 Stir in malai, garam masala pwd and kasuri methi and min , cook for a mt. Turn off flame.
Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.

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