INGREDIENTS:
200 gms Paneer, cubes
2 Big Onions, grounded
2 Tomatoes, pureed
1 Tsp Ginger Garlic Paste
1 Tsp Chilly Powder
1/2 Tsp Jeera Powder
1 Tbsp Cream
50 gms Cashews, made into a paste
20 gms Butter
1 Tsp Powdered Kasuri Methi
METHOD:
Heat oil.
Shallow fry the paneer until brown. Set aside.
In the same oil put onion paste and cook until brown.
Add ginger garlic paste, chilly powder and add in the tomato puree.
Saute until the mixture cooks and reduces.
Put in the paneer and pour the desired amount of water.
Add kasuri methi. Cook for a few minutes.
Put off the flame and add cream and butter to the gravy.
Serve with parathas, rotis or any pulaos.
200 gms Paneer, cubes2 Big Onions, grounded
2 Tomatoes, pureed
1 Tsp Ginger Garlic Paste
1 Tsp Chilly Powder
1/2 Tsp Jeera Powder
1 Tbsp Cream
50 gms Cashews, made into a paste
20 gms Butter
1 Tsp Powdered Kasuri Methi
METHOD:
Heat oil.
Shallow fry the paneer until brown. Set aside.
In the same oil put onion paste and cook until brown.
Add ginger garlic paste, chilly powder and add in the tomato puree.
Saute until the mixture cooks and reduces.
Put in the paneer and pour the desired amount of water.
Add kasuri methi. Cook for a few minutes.
Put off the flame and add cream and butter to the gravy.
Serve with parathas, rotis or any pulaos.
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