Serves 1
Directions
- 1Add oil and butter to a pan.
- 2Add whole spices and let them splutter.
- 3Add sliced onion, ginger, garlic and chillies and saute for 2 minutes.
- 4Add sliced tomatoes, Kashmiri chilli, coriander stems, cashews, and salt as per taste.
- 5Cook for 5 minutes.
- 6Add water.
- 7Cover and cook it for 10 minutes on medium flame.
- 8Let it cool and blend.
- 9Pour the blend into a pot.
- 10Mix turmeric powder and Kashmiri chilli with yoghurt and whisk well.
- 11Add oil and butter to a pan.
- 12Add ginger and chilli and saute for a minute.
- 13Add Kashmiri chilli and mix it for few seconds.
- 14Cook for 3 minutes.
- 15Add the prepared puree and cook for 5 minutes.
- 16Add water.
- 17Add paneer, garam masala, fresh cream and kasuri methi. Mix and cook for 5 minutes.
- 18Add coriander leaves, mix and turn off the flame.
Ingredients
- oil
- butter
- whole spices
- sliced onion
- ginger
- garlic
- chillies
- 4 sliced tomato
- Kashmiri chilli
- coriander stem
- cashews
- as per taste salt
- 1 cup water
- turmeric powder
- Kashmiri chilli
- oil
- butter
- ginger
- chilli
- Kashmiri chilli
- 400 gms paneer
- garam masala
- 2 tbsp fresh cream
- 1 tsp Kasuri Methi
- coriander leaves
Equipment
panblender
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