Friday, June 20, 2008


Paneer 250gm
Tomatoes large 4
Red chilly powder ½ tsp
Ginger garlic paste 1 tbsp
Coriander powder 1 tsp
Kasuri Methi (Dried Methi leaves) 1 tbsp
Fennel seed (Saunf) Powder ½ tsp
Cream 3 tbsp
Black Cardamom 2
Bay leaves 2
Cinnamon stick 1 inch
Salt To taste
Oil 50 ml


Boil ½ liter water in a pan add cardamom, bay leaves, cinnamon stick and tomatoes to it. Boil for 8-10 min
In a a Microwave safe bowl, boil cardamom, bay leaves, cinnamon stick and tomatoes in 1 cup water for 5 min on high power
Place the tomatoes in a separate bowl and peel the skin off. Allow it to cool and make a puree in a grinder
Heat oil in pan add ginger garlic paste mix for few seconds add red chilly powder stir well
Add tomato puree coriander powder salt kasuri methi and saunf powder to it
Fry till masala leaves the oil
Add cream an 1 cup water ( in which tomatoes were boiled) and cook till masala leaves oil
Add paneer cook for 2 min and garnish with grated paneer and coriander leaves

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