Fried Paneer - 10 or 12 cubes
Onion - 2 medium
Tomato paste - 2 tbsp or
Tomato - 3 -4 medium
Ginger garlic paste - 1 tbsp
Cashew paste - 1/4 cup ( use kashmiri chilli powder for bright color)
Chilli powder - 1tbsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1 tsp
Kasturi methi - 1 tbsp
Clove - 2
Cinnamon - a small piece
cardamom - 2
Cumin seeds - 1 tsp
Fennel seeds - 1tsp
Butter - 1 tbsp
Salt as needed

In a dry mixer powder cumin seeds, fennel seeds, clove, cinnamon and cardamom finely... keep it aside.

1.Chop onions into big pieces and immerese them in very hot water for 5 to 10 minutes( or can add water just enough for filling 3/4th and microwave on high for 4 - 5 mts... remove and cool)... grind to a paste.
2. If using fresh tomatoes..then immserse them in hot water for few minutes( or keep them in a microwave and cook for 4 mts)...take out and grind to a paste...then put them in a vessel and switch on to a medium/low flame and allow it get thicker and reduce its volume...you can see that the colour will change to a bright red.
3. Soak cashew pieces in water for 30 minutes and make a paste..can substitute with fresh cream if needed. I always use cashew paste.

Heat butter in a kadai and add clove,cinnamon and cardamom, cumin and fennel seeds powder ( 1 - 1 1/2 tsp)..then add ginger garlic paste...saute for few seconds and immediately add onion paste...reduce flame and let it cook for 10 to 15 minutes...you will see the oil floating up...now add all the powders and mix...next add tomato paste/puree ...cover and cook for another 5 or 10 minutes...next step is add cashew paste or cream, salt and kasturi methi...let this also cook together for an other 5 minutes...If you want the colour to be more reddish..then you can add some food colour too at this point...just before removing add the fried paneer and enjoy with any type of chapathi/paratha/poori/ palav's...

For variations..you can add some cooked peas at the end or fry a handful of thickly chopped onions and capsicum and add to the gravy just before removing.

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