5:02 AM by indhumathy Dhanabalan
Ingredients:
- Cottage cheese (Paneer) : 250 gms (cut in cubes)
- Butter : 3 tbsp
- Ginger : 1 piece (finely chopped)
- Green chilli : 1 (Slit Lengthwise)
- Onion : 1 big (grated)
- Tomatoes : 4 (chopped)
- Cardamoms : 2 (brown) (crushed)
- Bay leaf : 1
- Cumin powder : 1/2 tsp
- Red chilli powder : 1/2 tsp
- Garam masala : 3/4 tsp
- Tomato sauce : 2 tbsp
- Milk : 1/4-1/2 cup (optional)
- Fresh cream : 1/2 cup
- Cashewnut paste : 2 tbsp
- Salt : to taste
- Coriander leaves : 1 tsp (finely chopped) for garnishing
Method:
- Soak the cashewnuts which ever you are taking for atleast 2 hours and then grind them to a smooth paste.
- Heat 2 tbsp of butter or ghee in a kadai, add onion, ginger, green chilli and cardamoms. Cook till onion turns translucent. Then add tomatoes, cover it and cook for 7 - 8 minutes on medium heat and remove from fire.
- Cool down the above ingredients and put them in a grinder along with 1/2 cup of water and strain the puree.
- Take a frying pan, add 1 tbsp of butter or ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
- Then add red chilli powder, cumin powder , garam masala, tomato sauce and salt. Add enough water so that there can be thick gravy. Keep on low flame and cook for 5-7 minutes then add the cashewnut paste. Cook another 5 minutes. Remove from fire.
- At the time of serving heat the gravy and add paneer pieces, cook for 2 - 3 minutes. Remove from fire, then add the fresh cream on top and garnish with coriander leaves.
- Serve hot shahi paneer with rotis.
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