A delicious paneer gravy rich in flavour and taste!
Ingredients & Method
200 gms Cottage Cheese
Semi fry the paneer cubes and keep it aside.
Tomato Onion Paste
Bay leaf - 2
Tomato - 3 cut into four each
Onion - 2 cut into four each
Cayenne Peppers - 2
Ginger - 1 inch
Garlic - 4 flakes
Boil the above contents together. Let it cool. Blend them into a smooth puree. Keep it aside.
Kaju, Magaz and Khus Khus Paste
Soak half tbsp each in water for 15 mins., give it a boil, let it cool and then grind it into a fine paste.
For the gravy
Garam Masala - 1 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Cardamom Powder - Half tsp
Sugar - 1 tsp
Coriander - 1 tbsp chopped
Method
Heat 1 tbsp oil in a pan, add the tomato - onion paste. Cook it on high flame for a minute or two and then cook it on low flame till the paste thickens and starts leaving oil.
Add the cashew paste and fold in well with the tomato - onion paste.
Add in the garam masala powder, salt, red chilli powder and cardamom powder.
Mix it well and cook on low flame for 5 minutes.
Add three-fourth to one glass hot water.
Add sugar.
Give it a boil and then cook on low flame till the gravy thickens.
At serving time
Add fried paneer cubes and simmer for 5 minutes on low flame.
Garnish the dish with coriander.
Serve hot with Roti's
Kindly note it is preferable to cook this dish 2-3 hours before serving as the flavour enhances and the dish gets a lovely texture and taste!
It's a low cal gravy as I have not added any cream, in case you feel cashews are high on cal, you can always reduce the quantity of it and add more of the other two.
looks delicious feel like having it with grama garm rotis :)
ReplyDelete