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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Instead of Cottage Cheese ( Paneer ) I used tofu , which is low in calories ,high in calcium and magnesium , contains iron and has no saturated fat or cholesterol. Ingredients:
2 large fresh beancurd , cut into desired shape and saute and set aside . |
1 bay leaf |
2 cloves |
2 medium onions - blanched and pureed |
3 tbsp cashewnuts , powdered |
3 tomatoes - blanched , skin removed and pureed |
1 tbsp ginger garlic paste |
1 tsp chilli pwd |
1 tsp corriander pwd |
1 tsp garam masala or meat curry pwd |
1 to 2 tsp tandoori masala ( which gives the red color ) |
small pinch of tumeric pwd |
kasoori methi leaves , crushed ( optional ) |
salt |
1 to 3 tbsp butter |
1 to 3 tbsp cream |
corriander leaves for garnishing |
Directions:
1. Fry the bay leaf and cloves in 1 tbsp oil.
2. Add the onion puree and fry until golden in medium heat .
3. Add the ginger garlic paste and until raw smell disappears ( dunn burn it )
4. Add the cashewnut powder and chilli pwd
5. Fry 3 mins in low heat .
6. Add the tomato puree .
7. Add the other pwds and cook for 2 mins .
8. Add the Beancurd ( tofu ) and simmer 5 mins or until it reaches the right consistency ( thick and creamy ) .
9. Now add the butter and cream and garnish .
10. Serve with biryani OR roti ( chappathi )
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