You need
250 g paneer
150 g curd
4 cashew nuts for decoration
2 tomatoes , chopped
½ cup fresh cream
1 cup water
3 tablespoon ghee for deep frying
For grinding :
1 large onion
2 tablespoon grated coconut
5 cashew nuts
1 tablespoon poppy seeds ( khuskhus )
2 teaspoon cumin seeds, roasted
10 pepper corns
6 red chillies
6 flakes garlic
2 cloves
2 cardamoms
1 – inch piece ginger
1 teaspoon salt ( or to taste )
Sugar to taste
Method
1, Cut paneer into cubes and deep fry them ( if you want to avoid deep frying , you can keep paneer cubes in warm water for 15 minutes and drain ).
2, Heat ghee in heavy kadai, fry ground masala on a low flame for five minutes or till you get a nice aroma.
3, Add chopped tomatoes and curd and fry again for five minutes. Add paneer pieces , salt , sugar, cream and 1 cup water. Cover with a lid and cook for 10 minutes on a medium heat. Decorate the gravy with cashew nuts. Serve with parathas and naan.
250 g paneer
150 g curd
4 cashew nuts for decoration
2 tomatoes , chopped
½ cup fresh cream
1 cup water
3 tablespoon ghee for deep frying
For grinding :
1 large onion
2 tablespoon grated coconut
5 cashew nuts
1 tablespoon poppy seeds ( khuskhus )
2 teaspoon cumin seeds, roasted
10 pepper corns
6 red chillies
6 flakes garlic
2 cloves
2 cardamoms
1 – inch piece ginger
1 teaspoon salt ( or to taste )
Sugar to taste
Method
1, Cut paneer into cubes and deep fry them ( if you want to avoid deep frying , you can keep paneer cubes in warm water for 15 minutes and drain ).
2, Heat ghee in heavy kadai, fry ground masala on a low flame for five minutes or till you get a nice aroma.
3, Add chopped tomatoes and curd and fry again for five minutes. Add paneer pieces , salt , sugar, cream and 1 cup water. Cover with a lid and cook for 10 minutes on a medium heat. Decorate the gravy with cashew nuts. Serve with parathas and naan.