Paneer Toofani

Serves 1
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Directions

  1. 1Put three tomatoes, one onion, one spoon of such brain seeds, 10 cashew nuts, three green chillies and chopped coriander in water.
  2. 2Put three tomatoes, one onion, one spoon of such brain seeds, 10 cashew nuts, three green chillies and chopped coriander in water.
  3. 3Put three tomatoes, one onion, one spoon of such brain seeds, 10 cashew nuts, three green chillies and chopped coriander in water.
  4. 4Boil it well.
  5. 5Boil it well.
  6. 6Boil it well.
  7. 7Strain and cool it, then remove the cloth from the tomatoes.
  8. 8Strain and cool it, then remove the cloth from the tomatoes.
  9. 9Strain and cool it, then remove the cloth from the tomatoes.
  10. 10Make a fine paste of all the boiled ingredients.
  11. 11Make a fine paste of all the boiled ingredients.
  12. 12Make a fine paste of all the boiled ingredients.
  13. 13In a pan, add oil (or diesel, as a humorous suggestion).
  14. 14In a pan, add oil (or diesel, as a humorous suggestion).
  15. 15In a pan, add oil (or diesel, as a humorous suggestion).
  16. 16Add one spoon of ginger garlic paste and three spoons of Kashmiri red chilli powder and mix it well.
  17. 17Add one spoon of ginger garlic paste and three spoons of Kashmiri red chilli powder and mix it well.
  18. 18Add one spoon of ginger garlic paste and three spoons of Kashmiri red chilli powder and mix it well.
  19. 19Add the prepared paste to the pan, add salt and spices, and fry it well until it's a perfect tomato base gravy.
  20. 20Add the prepared paste to the pan, add salt and spices, and fry it well until it's a perfect tomato base gravy.
  21. 21Add the prepared paste to the pan, add salt and spices, and fry it well until it's a perfect tomato base gravy.
  22. 22In a separate pan, take some oil and a little butter, then mix it.
  23. 23In a separate pan, take some oil and a little butter, then mix it.
  24. 24In a separate pan, take some oil and a little butter, then mix it.
  25. 25Add some chopped chilli and chopped garlic, stir it a little.
  26. 26Add some chopped chilli and chopped garlic, stir it a little.
  27. 27Add some chopped chilli and chopped garlic, stir it a little.
  28. 28Then add chopped onion, chopped tomato, some ginger garlic paste and salt, and fry it well.
  29. 29Then add chopped onion, chopped tomato, some ginger garlic paste and salt, and fry it well.
  30. 30Then add chopped onion, chopped tomato, some ginger garlic paste and salt, and fry it well.
  31. 31Add half a cup of the previously made tomato gravy.
  32. 32Add half a cup of the previously made tomato gravy.
  33. 33Add half a cup of the previously made tomato gravy.
  34. 34Add some turmeric powder, coriander powder, Kashmiri red chilli powder, garam masala, and a little Kasturi methi, then mix it well.
  35. 35Add some turmeric powder, coriander powder, Kashmiri red chilli powder, garam masala, and a little Kasturi methi, then mix it well.
  36. 36Add some turmeric powder, coriander powder, Kashmiri red chilli powder, garam masala, and a little Kasturi methi, then mix it well.
  37. 37Add some water for the gravy and cook it well.
  38. 38Add some water for the gravy and cook it well.
  39. 39Add some water for the gravy and cook it well.
  40. 40Add one spoon of free ice cream and some grated paneer, and mix it well.
  41. 41Add one spoon of free ice cream and some grated paneer, and mix it well.
  42. 42Add one spoon of free ice cream and some grated paneer, and mix it well.
  43. 43Mix the cheese and coriander.
  44. 44Mix the cheese and coriander.
  45. 45Mix the cheese and coriander.

Ingredients

  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 spoon such brain seeds
  • 1 spoon such brain seeds
  • 1 spoon such brain seeds
  • 10 cashew nuts
  • 10 cashew nuts
  • 10 cashew nuts
  • 3 green chillies
  • 3 green chillies
  • 3 green chillies
  • chopped coriander
  • chopped coriander
  • chopped coriander
  • oil
  • oil
  • oil
  • 1 spoon ginger garlic paste
  • 1 spoon ginger garlic paste
  • 1 spoon ginger garlic paste
  • 3 spoons Kashmiri red chilli powder
  • 3 spoons Kashmiri red chilli powder
  • 3 spoons Kashmiri red chilli powder
  • salt
  • salt
  • salt
  • spices
  • spices
  • spices
  • butter
  • butter
  • butter
  • chopped chilli
  • chopped chilli
  • chopped chilli
  • chopped garlic
  • chopped garlic
  • chopped garlic
  • chopped onion
  • chopped onion
  • chopped onion
  • chopped tomato
  • chopped tomato
  • chopped tomato
  • ginger garlic paste
  • ginger garlic paste
  • ginger garlic paste
  • 0.5 cup tomato gravy
  • 0.5 cup tomato gravy
  • 0.5 cup tomato gravy
  • turmeric powder
  • turmeric powder
  • turmeric powder
  • coriander powder
  • coriander powder
  • coriander powder
  • Kashmiri red chilli powder
  • Kashmiri red chilli powder
  • Kashmiri red chilli powder
  • garam masala
  • garam masala
  • garam masala
  • Kasturi methi
  • Kasturi methi
  • Kasturi methi
  • water
  • water
  • water
  • 1 spoon free ice cream
  • 1 spoon free ice cream
  • 1 spoon free ice cream
  • grated paneer
  • grated paneer
  • grated paneer
  • cheese
  • cheese
  • cheese
  • coriander
  • coriander
  • coriander

Equipment

panfreezer

Tips

  • The tomato base gravy can be kept in the freezer for three to four months.
  • Do not skip the step of adding ginger garlic paste and Kashmiri red chilli powder before sleeping, this vegetable will also have good colour.