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Wednesday, April 15, 2009




Paneer: 250 Gms
Khoya: ½ cup
Cashew-nut and almond paste: 5 tsp
Sliced Cheese: 1 Boiled Onion: 2
Boiled Tomato: 2 Green Capsicum: 1
Carrot: 1
Boiled Green Peas: ½ cup
Ginger-garlic Paste: 1 tsp
Cumin Seeds: ½ tsp
Mustard Seeds: ½ tsp
Coriander Seeds: ½ tsp
Red Chilly Powder: 1 tsp
Sugar: 1tsp
Milk: ¼ cup
Bay leaves: 1
Water: for cooking
Turmeric Powder: ½ tsp
Garam Masala: 1 tsp
Coriander Powder: ½ tsp
Cumin Powder: ½ tsp
Oil: for cooking
Salt: As per taste

For Garnishing:

Fresh Cream: 3-4 tsp
Green Chillies: 1(finely chopped)
Red Chillies: 1 (finely chopped)
Ginger: ½” (Finely chopped)
Coriander Leaves: Finely
Chopped Kasturi Methi: Finely Chopped


  • Grind onion and tomato to a smooth paste.

  • Heat oil in a pan. Once oil is done add sugar.

  • Once sugar gets dissolve in oil add cumin seeds, Mustard Seeds, Coriander seeds.

  • Once they start crackling add Bay leaves and cook for few minutes.

  • Add onion paste and ginger garlic paste and cook till oil separates.

  • Now add cashew-almond paste, tomato paste turmeric Powder, Coriander Powder, Cumin Powder and fry for 5-10 minutes.

  • Add finely chopped Capsicum,and carrot. Mix it well

  • Add khova, sliced cheese and mix well and cook till oil separate from the gravy.

  • Now add milk and cook till milk start boiling.

  • Now add boiled green peas. Mix the gravy well.

  • Once the gravy gets thicken add red chilly Powder and Garam Masala.

  • Cook for 5 minutes.

  • Add Fried Paneer, salt and water.

  • Cook on a higher flame till water start boiling.

  • Lower the flame and cook till gravy gets thicken.

For Garnishing:

  • In a bowl take fresh cream, beat it well.

  • Now add red chillies, green chillies, coriander leaves, Kasturi Methi, ginger and mix it well.

  • Pour this over your ready vegetable.

  • Serve hot with naan, kulcha or Chapatti.

Preparation Time: 20-25 minutes

Cooking time: 35-40 minutes

Serves: 4-5