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Ingredients (Measurement Conversion Calculator) Beaten yoghurt - 1/2 cup
Red chilli powder - 1/2 teaspoon
Tomato sauce - 2 Tablespoons
Salt - to taste
Garam Masala - 1/2 teaspoon
Paneer - 2 Tablespoons, grated, to garnish
Coriander leaves - 1 Tablespoon, to garnis
Ghee / Butter / Oil - 3 Tablespoons
Ginger - 1/2 inch piece, finely chopped
Green chillies - 2, finely chopped
Tomatoes - 4, finely chopped
Onion - 1, finely chopped
Paneer (cottage cheese) - 250 gm
Milk - 1/2 cup
Cardamom - 2, crushed
Directions
Slice the paneer into 2 inch pieces. Heat half amount of ghee/butter/oil in a pan. Add onion, ginger, green chilli and cardamom to the pan and fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add beanten yoghurt and cook for 5 minutes. Add 1/2 cup and let it cool. Blend in a mixer till a smooth gravy is obtained. Heat the remaining ghee/butter/oil in the pan. Add gravy to the pan and other ingredients except milk and paneer. Boil to get a very thick gravy. Before serving, heat the gravy and add milk and paneer pieces. Garnish with coriander leaves and grated paneer. Serve piping hot with any Indian rice or bread item.
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Vegetarian dish, Served as main course
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