Ingredients :
Paneer- As reqd
Tomatoes(ripe) - 500 gm
Onion Large - 2 nos
Ginger-Garlic paste - 2 tbsp.
Cashewnut Paste - 2 tbsp
Garam Masala Powder
Butter - 4 tbsp.
Kasuri Methi - 1/2 tbsp.
Red Chilli Powder
Coriander Powder
Turmeric powder
Curd - 2 tbsp.
A pinch of Sugar
Coriander leaves - a few
Salt to taste
Preparation Method :
1. Pressure cook the tomatoes upto 2 whistles. Remove the skin of the cooked tomatoes and make it into a puree.
2. Chop the onions in a length-wise.
3. Fry the Paneer lightly and keep it aside.
4. Heat 3 tbsp. of butter in a Pan or Kadai. Fry chopped onions, until it turns little brown and grind into paste.
5. Add onion paste, ginger-garlic paste and cashew nut paste and stir for about 4-5 mins.
6. Add garam masala powder and stir for another couple of mins. Add tomato puree, chilly powder, turmeric powder, coriander powder, yoghurt and Kasuri methi and stir for about 5 mins.
7. Add Paneer, sugar and salt to taste into the mixture and stir for about 3-4 mins.
8. Garnish with 1 tbsp of butter, coriander leaves and Kasuri methi.
9. Serve this dish with chapatti, rice and any other bread.
Special Tips:
* If you need more gravy, add water after step 6 and give a 1 boil in a full flame and do same steps as well.
