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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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I borrowed this recipe from my North Indian friend. This goes well with naans, phulkas, fried rice & pulaos this dish is calcium rich as it contains paneer. Ingredients:
250 g panir |
1 bay leaf |
1 inch cinnamon stick |
2 cloves |
2 cardamom |
1 teaspoon chili powder |
1/4 teaspoon turmeric |
salt, to taste |
1 1/2 teaspoons garam masala |
3 tablespoons tomato puree |
4 teaspoons cream |
2 tablespoons butter |
2 teaspoons kasuri methi |
1 onion |
4 garlic cloves |
1 inch fresh ginger |
1 teaspoon sugar |
1 tablespoon chopped coriander |
Directions:
1. Heat 1/2 tbsp butter in a heavy bottom pan.
2. Add cinnamon, cloves, bay leaf and cardamom.
3. Fry 4 seconds.
4. Add paste (onion, ginger, garlic coarse paste with less or no water).
5. Fry it till golden brown.
6. Add all the dry powders, sugar, tomato puree; fry for 2 minutes.
7. Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
8. Now mix in cream, rest of the butter, kasuri methi & paneer.
9. Also the salt as per taste.
10. Cook till paneer is soft.
11. Serve hot garnished with chopped coriander.
12. One can substitute milk for cream if diet conscious.
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