Yield: 1 servings
|1 cup||Fresh curds|
|½ cup||Fresh cream|
|1 teaspoon||Grated cheese or paneer|
|1 tablespoon||Cashewnuts broken|
|1 tablespoon||Peanuts husked & lightly roasted|
|1 teaspoon||Khuskhus seeds soaked in 2 tablespoon|
|\N \N||; milk for 1 hour|
|3 \N||Green chillies|
|1 \N||Piece ginger|
|1 teaspoon||Coriander finely chopped|
|1 slice||Dayold bread white|
|3 \N||Glazed or canned cherries; (optional) (3 to 4)|
|\N \N||Salt to taste|
|¼ teaspoon||Cinnamon-clove powder|
|3 tablespoons||Ghee or oil|
Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.
Making time: 30 minutes
Makes: 3 -3½ cups
Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing).
Converted by MC_Buster.
Converted by MM_Buster v2.0l.