Paneer pansanda









Ingredients:-
  • 11/2 Cup : Paneer, cut in cubed.
  • 1 : Big Red Onion, finely chopped.

  • 2 : Tomatoes, finely chopped.

  • 3 : Garlic Cloves, finely chopped.

  • 1/2 tsp : Ginger, grated.

  • 2 tbsp : Cashew soak for 2-3 hours and make paste.

  • 1/2 tsp : Red Chili Powder.

  • 1 tsp : Garam Masala.

  • 1/2 tbsp : Dhania powder.

  • 1/2 tbsp : Jeera Powder.

  • 1/4 tsp : Turmeric.

  • 1 : Cinnamon Stick.

  • 2 : Dry Whole Red Chili.

  • 3 : Green Cardamoms.

  • 3 : Whole Cloves.

  • 2-3 : Bay Leaves.

  • 1 tsp : Fennel Seeds.

  • 2 tbsp : Ghee.

  • 3 tbsp : Oil.

  • 1/4 cup : Evaporated Milk.

  • 1/2 cup : Rajma, canned and drained.

  • 1/2 tsp : Kasuri Methi.

  • Cilantro leaves : chopped finely.

  • Salt to taste.

Method of preparation:


  • Heat oil and ghee in pan.
  • Add cinnamon stick, whole red chili, cloves, cardamom, and bay leaves.
  • Roast them for 2 minutes then add onion, garlic and stir for 2-3 minutes.
  • Add ginger, tomato, cashew paste, salt according to taste, fennel seeds, dhania-jeera powder, red chili powder, turmeric, and 3-4 tbsp water. Mix well.
  • Cover with lid and cook on medium heat for 5 minutes or until onions are tender.
  • Add rajma to the gravy and let it heat for 2 more minutes.
  • Now turn down the flame and let it cool for 3-4 minutes.
  • In the mean time heat little oil in pan and fry paneer cubes until golden brown.
  • Set them aside on paper towel.
  • Blend the gravy until smooth.
  • Add some water for gravy consistency.
  •  Put gravy on low heat.
  •  Add dry masalas and paneer.
  • Cook for 5-6 more minutes.
  •  Add evaporated milk and kasuri methi. Mix well. Heat for 2-3 minutes
  •  Garnish with chopped cilantro. Serve hot.

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