Yield: 1 servings
Measure | Ingredient |
---|---|
250 grams | Paneer; (cut into cubes of |
\N \N | ; 1\" each) |
½ tablespoon | Grated Paneer or Cheese |
8 \N | Garlic Cloves; (8 to 10) |
1 \N | Onion |
1 \N | 1 inch piece Ginger |
1 \N | Bay Leaf |
1 \N | 1 inch stick Cinnamon |
2 \N | Cloves |
2 \N | Cardamom |
1 teaspoon | Red Chilli Powder |
¼ teaspoon | Turmeric Powder |
\N \N | Salt - to taste |
½ teaspoon | Garam Masala |
2 tablespoons | Malai or Cream |
½ tablespoon | Butter |
½ tablespoon | Coriander; (chopped) |
3 tablespoons | Tomato Puree |
¼ teaspoon | Sugar |
1 teaspoon | Kasoori Methi |
\N \N | Ghee to deep fry paneer |
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat ½ 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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