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PANEER IN WHITE GRAVY Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 200 grams (7 oz.) paneer
2 medium onions
1 tablespoon cashewnuts pieces
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 teaspoon coriander seeds
1 teacup fresh curds
3/4 teacup finely chopped coriander
1/2 teaspoon sugar
2 tablespoons ghee
Salt to taste
To be grounded into a paste:
6 cloves garlic
12 mm. (1/2) piece ginger
1 tablespoon water
| | METHOD | Cut the paneer into small cubes.
Cut the onions into big pieces, add 3/4 teacup of water and boil.
When cooked, blend in a mixer along with the cashewnut pieces.
Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
Add the paste and fry for 1/2 minute.
Add the ground onions and cashew nuts and fry for a little while.
Add the green chillies and fry for little while.
Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
Add the coriander and cook for 1/2 minute.
Finally, add the paneer and sugar and cook for a few minutes.
Serve hot with parathas.
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