Ingredients:
- Paneer - 150gms
- Green Peas - 1/4 cup
- Tomato - 1 no ( small )
- Coriander leaves - 2 tblspn
- Mint leaves (optional ) - 1 tblspn
- Butter or Oil - 2 tblspn
- Salt - to taste
To Grind:
- Small onion - 16 nos
- Cashew - 4 to 5 nos
- Coconut - 1/2 coconut grate it
- Garlic pods - 5 nos ( big one )
- Ginger chopped - 1 tspn
- Pepper corns - 1 tspn
- Jeera - 1/2 tspn
- Sombu - 2 tspn
- Dry red chilli - 4 to 5 nos
- Cinnamon - 1 no ( 1 inch )
- Cloves - 2 nos
Method:
- Grind the ingredients given under the heading 'To Grind' to fine paste without adding water
- Heat butter or oil in kadai, add the grinded paste and saute till the raw smell goes,colour will change and it wont stick to the sides of the vessel
- Then add the chopped tomato, green peas and saute for few more minutes, then add paneer salt and required amount of water
- Switch off the stove when the gravy thickened
- Garnish with fresh coriander and serve hot
Note:
- Instead of cashew add fresh cream at the end along with coriander
- If want can add turmeric powder while grinding to get yellow colour
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