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Cottage cheese (paneer),cut into triangles

500 grams Butter Oil Bay leaves Cloves Cinnamon Dried red chillies,broken Coriander seeds,crushed Onion ,sliced Ginger paste Garlic paste Coriander powder Red chilli powder Tomatoes,chopped Salt Kasoori methi ,crushed Fresh cream 5 tablespoons 1 teaspoon 2 2 2 one-inch sticks 2 2 tablespoons 1 medium 2 teaspoons 2 teaspoons 1 teaspoon 1 teaspoon 5-6 medium to taste 1/2 teaspoon

2 tablespoons Method Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Saut for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.

Paneer 1 cup cubed Capsicum about half a medium capsicum cubed ( i didn't use it as i ran out of it) Onion 1 medium chopped finely Tomato 1 large pureed + 1 tsp tomato puree(i added ketchup) Ginger garlic paste 1 tablespoon (freshly pounded) Green Chillies 1 or 2 ( or as spicy as you need it to be) Cumin seeds 1 tsp Turmeric Powder 1/2 tsp Red Chilli powder 1 tsp Dhaniya powder/Coriander powder 1 tsp or more Salt to taste Kasuri methi/Dried fenugreek leaves crushed 1 tablespoon

Oil 1 tablespoon Heat oil in a kadhai (wok/pan who cares) add the cumin seeds and let it pop, now add the green chillies and ginger garlic paste.

I add the paneer at this point to fry and get coated with the aromas of ginger garlic.

Add the tomato paste and let it fry well. Add the spice powders - red chilli, dhaniya, turmeric powders. Add the capsicum and let it go soft. Add salt to taste.

Add the 1 tsp of tomato puree/ketchup(as i did) with the crushed kasuri methi and turn the heat down.

Paneer, cubed(frozen) Peas, frozen Tomatoes Curd Green chillies Ginger garlic paste Red chilli powder Dhaniya powder Turmeric powder Garam masala powder Coriander leaves Lemon juice Oil / Ghee Salt To Fry and grind to paste: Onion,sliced

1 cup 3/4 cup 2 nos. 1/4 cup 3 nos. 1 tsp 1/2 tsp 1 tsp 1/4 tsp 1/2 tsp For garnishing 1 tsp 2 tblsp As needed 2 nos.

Cinnamon Elachi/cardamom cloves Jeera/cumin seeds Pepper

1 inch 1 no. 1 no. 1 tsp 10 nos

Oil 1 tsp Method: 1. Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder . 2. Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste. 3. Microwave the peas for 2-3 minutes in high in a micorwave safe bowl. Stir in between for even cooking. Set aside. 4. Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually dont fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying. 5. Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two. 6. Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame. 7. Add the cooked peas. Add the well beaten curd and mix well.

8. Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.

9. Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or Naan.