Indulge yourself in the richest and most delicious paneer gravy recipe
Ingredients required
Paneer (300 grams)
Two Onions (Medium Size)
Three Tomatoes (Medium Size)
Two Green Chilly
Ginger (1 Inch)
Garlic (10-12 cloves)
Chopped Green Coriander
Fresh Cream
Kasuri Methi/Dried Fenugreek leaves
Turmeric Powder (1/2 Tea Spoon)
Red Chilly Powder (1/2 Tea Spoon)
Coriander Powder (1/4 Tea Spoon)
Cumin seeds
Mace (1 Full Flower)
Black Peppercorn (2-3)
One Bay Leaf
One Dried whole red chilly
Salt (To Taste)
Mustard Oil
Butter (Optional for garnishing)
Method of Preparation
Roughly chop onions and tomatoes.
Heat some mustard oil in a pan and add 1/2 tea spoon cumin seeds.
Add mace, peppercorn, dried red chilly and bay leaf. Saute well.
Add ginger, garlic and green chilly. Saute for a few seconds.
Add chopped onion. Saute till they become soft.
Add chopped tomatoes and a bit of salt. Saute till full mixture becomes soft and is cooked.
Cool down the mixture and grind it into a fine paste.
Add some mustard oil in the same pan.
Add 1/2 tea spoon turmeric powder, 1/2 tea spoon red chilly powder and 1/4 tea spoon coriander powder. Saute for a few seconds and add the onion-tomato paste.
Saute well till the mixture starts releasing oil.
Add some water to adjust the consistency and salt (if required). Cover and Cook the mixture well.
Add half paneer as grated and half cut into small cubes. Mix well.
Add chopped coriander and 2 tea spoon fresh cream. Mix well.
Dry roast 1/4 tea spoon kasuri methi (dried fenugreek leaves).
Crush them with palm and add to the gravy. Mix well.
Serve and garnish with some more cream, green coriander and butter.
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