Ingredients :
Paneer - 200 grms cube-cut
Tomatoes - 4 large chopped
Ginger - chopped 1 tsp
Ghee/butter - 4 tbsp
Green cardamom powder - 2 tsp
Garam masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Cashewnut paste - 4 tbsp
Fenugreek leaves - 2 tsp
Fresh Cream - 1/2 cup
Method :
1) Grind ginger & tomatoes into thick puree with 1/2 cup water.
2) heat a kadai/wok , add 3 tbsp ghee/butter , add elaichi powder . Then constantly add red chilli powder & garam Masala. Mix . Add fresh tomato puree. Mix very well .
3) now add cashewnut paste . Give a stir. Add 1/2 cup of water & let it simmer. Now add paneer . Add enough cream to get red thick gravy . Leave it for 2 more minute ..
4) seasoning : add 1 tbsp of ghee to a small sauce pan , make sure the ghee is hot , add fenugreek leaves into it.. Leave it for 10 seconds to float on ghee , on medium flame. Add this to paneer makhani.
Garnish with coriander leaves .
NOTE : both ghee & fenugreek leaves must be added to the gravy.
Enjoy 🍲
YOU ARE READING
COOKS CORNER #wattys2016
RandomHere are some simple recipes, Both veg & non-veg , indian & continental yumilicious recipes :)
