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Saturday, June 13, 2009


This is a very famous north Indian dish. It tastes very rich and delicious.Cooking time: 20 minutespreparation time: 30 minutes
Paneer: 250 gm
Onion: 3 (blanched and purred)
Tomato puree: 4 tsp
Ginger-garlic paste: 1 tablespoon
Butter : 3 tablespoon
Milk Powder : 6 tsp
Cashew nut paste - 2 tsp
Milk: 1/4th cup
Fresh cream: 2 tablespoon
Red chilly Powder: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Coriander powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Salt: to taste
Garam masala powder: 1 teaspoon
Finely chopped coriander for garnish
  • First cut the paneer into medium flat pieces. Deep fry these Paneer and keep aside

  • Take a pan and heat with butter. Then add onion puree. Sauté until the puree color changes to light brown color.

  • Now add ginger garlic paste. Fry till raw smell disappears.

  • Add Red chilli powder, Turmeric powder, Cashewnut paste, tomato puree all masala powders and salt to taste and fry 2 minutes. till the oil separates from the gravy.

  • Add milk ,milk powder (dissolved in warm water) and fresh cream and keep it on low flame for 2 minutes ,if required add water as per you like gravy.

  • Add paneer and remaining butter and Garam masala to the gravy .

  • Garnish with chopped coriander.

  • Serve hot with simple Chapati or naan.

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