INGREDIENTS
Paneer (Indian Cottage Cheese) - 500 gms (diced into cubes)
Cashews (whole) - 10/15
Onions - 5 medium (roughly chopped)
Garlic - 4 cloves
Ginger - 1 inch cube
Tomatoes - 400 gm (roughly chopped)
Butter - 2 tbsn
Cream - 1 tbsn
Sugar - 1 tspn
Salt - 1 tspn (or as per taste)
Red Chili powder - 1/2 tspn
Turmeric powder - 1 tspn
Cinnamon - 1/4 tspn
Fenugreek leaves - 1/2 tspn
Tomato ketchup (sweet) - 1 tbsn
METHOD
1. In a pan add butter, onions, garlic, ginger, tomatoes and cook for 5 minutes.
2. Add cashews and cook for another 2 minutes.
3. To this add sugar, salt, turmeric powder and chili powder and cook for a minute.
4. When the ingredients become soft, take out of pan and bring to room temperature.
5. Grind in a electric grinder to a smooth paste.
6. Heat the same pan again and add the paste.
7. Add tomato ketchup, cinnamon powder, fenugreek leaves and cook for another minute.
8. Taste it and make adjustments of salt and sweet according to your taste.
9. Add Cream (optional).
10. In the end add diced Paneer and mix thoroughly. Do not cook further after adding Paneer.
11. Serve hot with a Naan / Roti or even Basmati Rice.
.
Comments
Post a Comment