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To marinate
Paneer – 500 gms
Ginger garlic paste – 2 tsp
Red chilli powder – 0.5 sp
Salt – to taste
Lemon juice – 0.5 tsp

Onions -200 gms
Tomatoes – 800 gms
Red chillies – 4-5 nos
Bay leaves – 2 nos
Cardamoms – 2-3 nos
Cloves – 6-8 nos
Pepper (crushed) – 2-10 nos
Cumin seeds – 1 tsp
Almond powder – 10-15 nos
Fenugreek leaves – 1 tsp
Thick cream – 2 tbsp
Chopped coriander leaves – 50 gm
Green chillies – 2 nos
Ghee / Butter – 3 tbsp
Oil – 2 tbsp
Salt – to taste

Marinate the paneer with ginger garlic paste, salt, lemon juice, red chilli powder and keep aside
Switch on the EPC- Gravy mode
Pour ghee/ oil in pan
Add bay leaves, red chillies, cardamoms, cloves and peppercorn and fry
Add chopped tomatoes and salt and cook till it becomes tender.
Switch off the EPC. Let the ingredients to cool make a smooth paste
Switch on the EPC- Gravy mode
Heat butter /Ghee in pan
Add cumin and fry
Add finely chopped onions and fry till brown
Add green chillies and coriander and fry
Add marinated paneer and cook well.
Add ground tomato puree and mix well.
Add almond powder, water, fresh cream salt, fenugreek leaves and cook well.
Garnish with coriander leaves and switch off the EPC.
Green chilly / Red chilly powder can be added as desired.

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