Soft, royal tasted gravy of paneer is a famous Moglai dish, and its loved by many all over the world.
INGREDIENTS:
Paneer diced and set aside (300gms).
Onions (2-3 big).
Kasuri methi (1-2 TBs).
Whole garam masala (cloves 3, cinnamon 4, cardamom 4).
Salt to taste, Sugar to taste.
Cashew nuts (2 TBs) / charmagaz seeds (2 TBs).
Garam masala powder (1 TBs), Bay leaves (2).
Green Chillies, Ginger paste, Garlic cloves (3-4).
PROCEDURE:
Boil onions, garlic cloves, green chillies and cashew nuts in pressure cooker for 1 or 2 whistles, drain the water and grind to paste and set aside. Now heat oil in a wok add bay leaves, whole garam masala and let them pop, now add the paste, and stir well till paste gets cooked and oil leaves the walls of wok, now add garam masala powder, kasuri methi, ginger paste and cook well till whole masala gets cooked up, now add salt and sugar and little water and close the lid and bring water to boil, now add diced paneer and cook for 3-4 minutes. Now add a spoonful of ghee stir it up and off the flame, close the lid and let it be for 3-5 minutes. Now pour the contents in serving bowl and serve it with paratha, naan, kulcha or pulao.
INGREDIENTS:
Paneer diced and set aside (300gms).
Onions (2-3 big).Kasuri methi (1-2 TBs).
Whole garam masala (cloves 3, cinnamon 4, cardamom 4).
Salt to taste, Sugar to taste.
Cashew nuts (2 TBs) / charmagaz seeds (2 TBs).
Garam masala powder (1 TBs), Bay leaves (2).
Green Chillies, Ginger paste, Garlic cloves (3-4).
PROCEDURE:
Boil onions, garlic cloves, green chillies and cashew nuts in pressure cooker for 1 or 2 whistles, drain the water and grind to paste and set aside. Now heat oil in a wok add bay leaves, whole garam masala and let them pop, now add the paste, and stir well till paste gets cooked and oil leaves the walls of wok, now add garam masala powder, kasuri methi, ginger paste and cook well till whole masala gets cooked up, now add salt and sugar and little water and close the lid and bring water to boil, now add diced paneer and cook for 3-4 minutes. Now add a spoonful of ghee stir it up and off the flame, close the lid and let it be for 3-5 minutes. Now pour the contents in serving bowl and serve it with paratha, naan, kulcha or pulao.
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