Preparation: 1O MINS
Cooking: 2O mins
Serves 4 Cal/Ser 34O
- INGREDIENTS
2OO gm paneer- cut into pieces
5 large (500 gm) tomatoes – chopped
1 tsp chopped ginger
2 tsp butter/ghee and 2 tsp oil seeds of 2 green cardamoms (chhoti elachi) – crushed
1 tsp sugar, 1 tsp salt or to taste
1 tsp garam masala, 1 tsp red chili powder
1tsp tomato ketchup
4 tsp cashewnuts or magaz – soaked in 1 cup water and ground to paste
2 tsp dry fenugreek leaves (kasoori methi)
½ cup milk or cream, approx.
- Method
- In a deep-dish cover and microwave tomatoes, ginger and ½ cup water for 5 minutes. Cool. Puree in a mixer
- Microwave butter/ghee, oil and elachi for 2 minutes. Add salt, sugar, red chili powder and garam masala. Mix very well. Microwave covered for 4 minutes. Stir once. Microwave uncovered for 4 minutes again.
- Add cashewnuts paste and Kasoori methi. Mix well. Add ½ water. Microwave for 3 minutes. Add paneer. Add enough milk/ cream to get a thick red gravy. Microwave for 2 minutes. Serve.
