Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 250 grams | Paneer; (cottge cheese) |
| 3 tablespoons | Ghee or butter |
| 1 \N | Onion chopped into strips |
| 1 \N | 1/2 inch pie ginger chopped fine |
| 2 \N | Green chillies chopped fine |
| 4 \N | Tomatoes chopped fine |
| 2 \N | Cardamoms crushed |
| ¼ cup | Beaten curd |
| ½ teaspoon | Red chilli powder |
| ½ teaspoon | Garam masala |
| \N \N | Salt to taste |
| ½ cup | Milk |
| 2 tablespoons | Tomato sauce |
| 2 tablespoons | Grated paneer |
| 1 tablespoon | Chopped coriander |
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 ½ 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.