Ingredients:
Paneer - 500 gms
Butter - 75 gms
Garlic - 12 pods
Onion - 2 nos
Ginger garlic paste - 2 tbsp
Bay leaf - 1 no.
Cinnamon sticks - 1 inch piece
Cloves - 2 nos
Cardamom - 2 nos
Red chilly powder - 1 tbsp
Oil for frying
Salt to taste
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tbsp
Punjabi Garam masala powder - 1 tbsp
Fresh Cream - 3 tbsp
Tomato puree - 1/2 cup
Kasoori Methi - 1 tbsp
Coriander leaves - 1/4 cup
Method:
Cut Paneer into 1 inch strips. Deep fry the cottage cheese in hot oil till it turns golden brown. Remove the excess oil. put them in warm water which is added with little salt. In a pan heat butter and when it melts add cloves, bayleaf, cardamom and cinnamon sticks. Chop the garlic into small pieces and add it to the pan. Grind the onion to a fine paste and add it to the pan and saute well. Add the ginger garlic paste to the pan and saute all the items well without burning them. Add coriander powder, turmeric powder, red chilly powder, garam masala powder. Mix well. Add tomato puree to it and cook for 2 mins. Add 2 cups of water to the pan and cover it. Cook for about 10 mins in low flame. Add salt and add another 1/2 cup of water if the gravy is thick. Add the fried paneer pieces and Kasoori Methi and cover and cook for 2 mins. Remove from flame and add fresh cream and garnish it with coriander leaves.
Paneer - 500 gms
Butter - 75 gms
Garlic - 12 pods
Onion - 2 nos
Ginger garlic paste - 2 tbsp
Bay leaf - 1 no.
Cinnamon sticks - 1 inch piece
Cloves - 2 nos
Cardamom - 2 nos
Red chilly powder - 1 tbsp
Oil for frying
Salt to taste
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tbsp
Punjabi Garam masala powder - 1 tbsp
Fresh Cream - 3 tbsp
Tomato puree - 1/2 cup
Kasoori Methi - 1 tbsp
Coriander leaves - 1/4 cup
Method:
Cut Paneer into 1 inch strips. Deep fry the cottage cheese in hot oil till it turns golden brown. Remove the excess oil. put them in warm water which is added with little salt. In a pan heat butter and when it melts add cloves, bayleaf, cardamom and cinnamon sticks. Chop the garlic into small pieces and add it to the pan. Grind the onion to a fine paste and add it to the pan and saute well. Add the ginger garlic paste to the pan and saute all the items well without burning them. Add coriander powder, turmeric powder, red chilly powder, garam masala powder. Mix well. Add tomato puree to it and cook for 2 mins. Add 2 cups of water to the pan and cover it. Cook for about 10 mins in low flame. Add salt and add another 1/2 cup of water if the gravy is thick. Add the fried paneer pieces and Kasoori Methi and cover and cook for 2 mins. Remove from flame and add fresh cream and garnish it with coriander leaves.
Comments