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Serves : 3- 4
1 onion (grated)
4 tomatoes (chopped)
1 bay leaf
1tsp salt
Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to
a smooth paste.
Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms.Cook till onion turns
translucent. Add tomatoes, cover it and cook for 7-8 minute.
Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.
Cool down the above ingredients and put them in a grinder along with 1/2 cup of water.Strain the puree.
Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low
flame till oil separates.
Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that
there can be thick gravy.
Keep on low flame and cook for 5-7 minute. Remove from fire.
At the time of serving heat the gravy and add paneer pieces.
Add milk and mix well and cook for 2 to 3 minutes. Note: To make the dish more creamier you can
replace milk with 1/4 cup cream.