Thursday, October 25, 2012


Ingredients (for four people)Inches long and half an inch thick 400 g cheese cut into triangular pieces. Two tablespoons of olive oil and two tablespoons butter.
For gravy½ cup onion paste, tomato mash boiled light make a cup, a cup of tomato puree, a cup of milk, three-fourths cup cream, two tablespoons corn flour, a teaspoon of garlic paste, ginger paste a teaspoon, ½ teaspoon cumin.
SeasoningTo taste salt, a teaspoon shahi paneer masala, ½ tsp red chilli powder, ½ teaspoon chaat masala, a quarter teaspoon white pepper.
GarnishingGranular pieces of cashews and fresh coriander.

Heat the butter and oil in a pan. Then cumin, green chillies and fry till golden brown, add the onion paste.
Ginger, garlic, green cardamom, cinnamon, cloves and fry for a minute run Kasuri Methi.
Mix the mashed tomatoes and tomato purée.
A little later masala and cook on low flame till the oil separates.
Mix corn flour dissolved in milk in the pan.
Insert a piece of cheese and cream. Cook on low for three to four minutes.
When the gravy thickens and becomes creamy Serve the dish.
Cashews and fresh green coriander to garnish.
Serve with bread or stuffed tandoori kulcha.

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