Recipe by crazy cook
I borrowed this recipe from my North Indian friend. This goes well with naans, phulkas, fried rice & pulaos this dish is calcium rich as it contains paneer.
Top Tweak by Amna81
What a great recipe! I did not have kasuri methi (fenugreek) so I used chinese cabbage leaf instead. I also added a tablespoon of tomato ketchup with the tomato puree. And I used one cup skim milk and one cup water instead of 2 cups water. The end result was simply finger licking good (literally). My husband licked the gravy off the plate with his finger!
- 250 g panir
- 1 bay leaf
- 1 inch cinnamon stick
- 2 cloves
- 2 cardamom
- 1 teaspoon chili powder
- 1⁄4 teaspoon turmeric
- salt, to taste
- 1 1⁄2 teaspoons garam masala
- 3 tablespoons tomato puree
- 4 teaspoons cream
- 2 tablespoons butter
- 2 teaspoons kasuri methi
- 1 onion
- 4 garlic cloves
- 1 inch fresh ginger
- 1 teaspoon sugar
- 1 tablespoon chopped coriander
Directions See How It's Made
- Grind the chopped onions, garlic & ginger into a coarse paste. Keep it aside.
- Heat 1/2 tbsp butter in a heavy bottom pan.
- Add cinnamon, cloves, bay leaf and cardamom.
- Fry 4 seconds.
- Now add the paste (onion, ginger, garlic coarse paste with less or no water).
- Fry it till golden brown.
- Add all the dry powders, sugar, tomato puree; fry for 2 minutes.
- Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
- Now mix in cream, rest of the butter, kasuri methi & paneer.
- Also the salt as per taste.
- Cook till paneer is soft.
- Serve hot garnished with chopped coriander.
- One can substitute milk for cream if diet conscious.