Monday, April 1, 2013


Recipe adapted from

  1. Paneer- cubed- 1 cup
  2. Cumin seeds-1/2 tsp
  3. Onion-chopped finely-2 medium sized
  4. Turmeric powder-1/2 tsp
  5. Ginger garlic paste- 2 tsp
  6. Green chilies-cut into two-2 or 3 nos( or according to taste)
  7. Kashmiri chili powder-1/2 to 1 tsp
  8. Coriander powder-11/2 tsp
  9. Tomato-roughly chopped- 1 medium sized
  10. Capsicum - 1/2 of a small
  11. Onion -cubed- 1 small
  12. Kasuri methi/dried fenugreek leaves- 1/2 tsp
  13. Water-as required
  14. Roasted cashewnuts-4 to 5 nos( optional)
  15. Fresh cream- 1 tbsp(optional)
  16. Garam masala-1/4 tsp
  17. Coriander leaves-chopped- 1 tbsp( optional)
  18. Oil
  19. Salt to taste
  • Soak paneer in hot water until required.
  • Heat oil in a pan and add cumin seeds,let it splutter.
  • Add chopped onion ,turmeric powder and salt,cook over low heat for 5 to 10 minutes or until onion turns golden brown.
  • Add ginger garlic paste and saute for a minute.Add green chilies and mix well.
  • Reduce flame to low and add kashmiri chili powder and coriander powder and saute for a minute.Add 1/4 cup water and saute until oil separates.
  • Grind together chopped tomato and capsicum to a fine paste and add to this.Cook for about 5 minutes.
  • Pour in required amount of water to achieve desired consistency.Bring it to a boil.
  • Add cubed onion and crushed kasuri methi.Add salt as required.Mix well.
  • Add drained paneer and bring it to a boil.
  • Add coarsely powdered cashew nuts , fresh cream and garam masala.Mix well and cook for few more seconds.
  • Garnish  with chopped coriander leaves.

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