Thursday, April 1, 2010

Paneer Masala

I just  love this recipe. Goes well with Chappathi / Poraotta / Naan and plain rice. 


Ingradients

Paneer (Amul) -12-15 pcs 
Keep it outside from freezer  for sometime. 
Wash in fresh water and boil for 3-5 mins and drain it.(or u may defrost and fry the paneer till light golden colour in oil).
Vegetable Oil - 2tbsp

Onion - 3 
Tomato -1 big
Garlic - 3-4 pods(china)
Ginger - 1.5 inch pc
Grind onions, tomato, garlic& ginger together and keep aside. 

Kashmiri chilly -1/2 tsp
Turmeric pdr - 1/4tsp
Coriander pdr -1/4 tsp
Garam masala -1/2 tsp

Cashew nuts - 8-10  (wash&soak cashew in hotwater for 10-20 minutes and grind)
Kasuri methi 2-3 pinches

Preparation method 


Heat oil in a pan. Put the gound onion paste into it. Simmer - till oil separate. No need to stir continuously. Better simmer and cover with a lid. Stir occassionaly. When it is almost dry, add masala powders. Fry again by stirring well. Add drained or fried paneer pieces &  mix well gently. Add enough water for the gravy. Add cashew paste.  Adjust the gravy thickness by adding water. Gravy must be thick. Springle kasuri methi over the gravy and turn off the stove. Remove from stove.
Server hot with chappathi or Naan.

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