Category: Main Course of Punjabi Cuisine
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
3/4 Cups Water
1/4 Cup Whole Cashews Nut
3 Green Cardamoms
8-10 Garlic, Chopped
¾th Inch Ginger, Chopped
3 Cups Tomatoes, Chopped
2 Tablespoon Butter
2 Bay Leaves
1.5 Cups Onions, Finely Chopped
2 Teaspoon Kashmiri Red Chilli Powder
2 Teaspoon Coriander
1 Teaspoon Cumin
1 1/2 Cups Water
5 Green Chilies Slit
Salt as Per Taste
1 Teaspoon Honey
360 Gms Paneer
4 Tablespoon Paneer, shredded
1 Tablespoon Dry Fenugreek Leaves
2 Tablespoon Cream
kasuri methi, Butter to Garnish
Boil water on medium flame. Put all ingredients of paste in it.
Boil on medium flame for 3-4 Minutes,
Once boiled, Make fine paste to grind this mixture.
Put it aside.
Take a deep bottomed pan and add some butter on medium flame.
Add Bay leaves and onions. Fry until golden brown.
Mix Paste, Kahmiri Red Powder, Coriander Powder and Cumin Powder properly.
Cover with a lid and Cook on low medium for at least 5-6 minutes. Stir in between.
Remove the lid. Cook until oil separating from the gravy. Keep stirring continuously.
Add Water and mix Green Chilies, Salt and Honey well.
Cook for 2-3 minutes till the gravy thickens.
Add Paneer Cubes and Shredded Paneer. Mix well.
Sprinkle with Kasuri Methi, Cream and melted Butter for garnishing and Serve!!
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