Ingredients:
1/2 lb. paneer (cubed)2 medium tomatoes
1 green chili
1/4 inch piece ginger
1/2 cup yogurt, whipped
2 tbs oil
Pinch of asafetida
1 tsp cumin seeds
1 tbs coriander powder
1/2 tsp turmeric
1/2 tsp red chili powder
2 bay leaves (optional)
1 tsp salt adjust to taste
1/2 tsp garam masala
1 tsp cornstarch - thickens liquid
2 tbs chopped cilantro
Directions:
- Deep-fry the paneer on low heat
- Make puree of tomatoes, green chilly and ginger
- Heat the oil in a saucepan.
- Add asafetida and cumin seeds.
- After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
- Tomato puree will start getting oily
- Add the whipped yogurt into the gravy. Stir
- To thicken the gravy, dissolve corn starch in water and add it to paneer
- Add the paneer to paste
- Add the garam masala and cilantro. If gravy tastes sour, and a pinch of sugar
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