(Original recipe by Chef PS Kadam)
INGREDIENTS
Paneer - 150g
Salt - to taste
Turmeric powder - 1 tsp
Ghee/oil - 5 tbsp
Cumin seeds - 1 pinch
Ginger, chopped - 1 tbsp
Green chillies, chopped - 1 or 2
Turmeric paste - 1 tbsp
Tomatoes, chopped - 1 large / 2 small
Chili powder - 1 tsp
Coriander powder -1 tbsp
Water - ½ cup or more
Cashew nut paste - 5 tbsp
Green peas - 1 can / 100g (fresh)
Kasoori methi -1 tsp
Garam masala - 1 pinch
Coriander leaves, chopped - 2 tbsp
Fresh milk cream - 3 tbsp
METHOD
1. Cut paneer into small cubes and fry in oil / ghee. Soak in water with a pinch of salt & turmeric powder for 20 mins. Then drain and keep aside.
2. Heat ghee/oil. Saute cumin seeds till they splutter.
3. Add chopped ginger and green chillies and sauté for 2 minutes.
4. Stir in turmeric paste and sauté for ½ minute
5. Add tomatoes and keep stirring and for 5 mins till they are mashed.
6. Put chilli powder, coriander powder and a pinch of turmeric pwd. Keep stirring on low flame.
7. Pour in ½ cup of water and adjust the consistency of the gravy.
8. Stir in cashew nut paste and cook for 5 mins.
9. Add paneer, green peas, salt, kasoori methi, garam masala and coriander leaves.
10. Add water if gravy if too thick
11. Check the taste. Add cream(I’ve always skipped the cream).
The gravy should be mildy creamy. Best served with any rotis or even rice.
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