Preparation Time : 15 mins
Cooking Time : 15 mins
Serves : 2
Jain / No onion no garlic variant - Skip onions and ginger garlic paste
Ingredients
150 gms Cottage cheese / Paneer grated
1 big onion finely chopped
2 tomatoes pureed
1.5 tsp ginger garlic paste
1 tsp cumin seeds
Small piece cinnamon
2 to 3 cloves
2-3 green chillies finely chopped
2 tomatoes pureed
1.5 tsp ginger garlic paste
1 tsp cumin seeds
Small piece cinnamon
2 to 3 cloves
2-3 green chillies finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp Kashmiri red chilli powder
1 tsp garam masala
1/2 tsp kasuri methi
1/2 tsp amchur powder/ dry Mango powder
Finely chopped corriander
Salt to taste.
1 tsp sugar
1 tsp red chilli powder
2 tsp corriander powder
1/2 tsp Kashmiri red chilli powder
1 tsp garam masala
1/2 tsp kasuri methi
1/2 tsp amchur powder/ dry Mango powder
Finely chopped corriander
Salt to taste.
1 tsp sugar
1.5 tbsp cooking oil
Small blob of butter
Method
- Blend the tomatoes into a fine puree.
- Heat oil in a wok /kadai, crackle the cumin seeds followed by the whole spices (cinnamon and cloves) till you experience a fragrant aroma.
- Saute the onions and green chillies till the onions turn soft and pink.
- Add in the ginger garlic paste and fry till the raw flavor of the paste is gone.
- Slowly, add in all the dry spice powders one by one and fry it on low flame without burning.
- Pour in the tomato puree ,add salt and garam masala and continue cooking on medium flame till the oil separates from the gravy .
- Keep stirring occasionally to prevent the gravy from sticking to the bottom of the pan.
- Continue cooking till the tomato onion gravy thickens up .
- Now add the grated paneer, mix gently.
- Add the blob of butter ,sugar and Kashmiri red chilli powder and cook for a minute.
- Donot cook too much after adding the paneer ,else the paneer may turn rubbery and hard.
- Lastly garnish with fresh corriander and kasuri methi and serve hot with rotis , toasted bread or toasted paav.
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