- Paneer (cottage cheese) 4gr
- Tomato large 6-7chopped
- Onion large 2 chopped
- Ginger 1inch crushed
- Garlic 7-8 pods crushed
- Cashew 10-15
- Kashmiri red chili powder 1tbsp
- Garam masala powder 1 ½ tsp
- Cinnamons stick 1inch 2 pieces
- Cardamom 8-10 pods powder
- Bay leaf 2pieces
- Dried fenugreek leaves (kasoori methi) 1 ½ tsp
- Honey 2 ½ tbsp.
- Skimmed milk or condenses milk ½ cup
- Coriander leafs ¼ cup chopped
- Salt to taste
- Oil 2 tbsp
- Butter 4-5 tbsp.
Process of Cooking Method:-
Cut the paneer into cubes soak it salt water.
Heat 1 tbsp oil in a pan & fry the chopped onion, tomato, 1 stick cinnamon with cashew till it soft.
Turn off the lame & cool down it. Then blend it fine paste.
Heat 1 tbsp oil with butter 4tbsp in a pan; add bay leaf, 1 stick cinnamon, cardamom pods 2, add ginger, garlic crushed & sauté it till good aroma.
Then add chili powder sauté it few second, add into the pan tomato paste sauté it for 2-3 minutes on low flame. Then Coles with lid & cook it for 15 minutes on same flame.
Then add garama masala powder, salt & mixt it again lid it for 8-10 minutes on same flame.
Then remove the lid; add condenses milk, honey, roasted crushed kasoori methi & mix it well.
Cook for another 2-3 minutes. Then add paneer cubes, cardamom powder into the gravy mix it well.
Cook with lid for4-5 on same flame. Lastly add coriander leafs &ix it well.
Turn off the flame.
Now ready to serve
Source – Internet
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