Ingredients:
2 cup paneer (cut in small cubes)
1/2 cup cilantro leaves
1/2 mint leaves
5 green chilies
4 clove garlic
1 Tbsp chopped ginger
4 clove garlic
1 Tbsp chopped ginger
1/4 sour cream
1 tsp cumin seeds
Dry roast cumin, fennel and coriander. Grind it into a fine powder. Set it aside
Cut the paneer in small cubes, shallow fry and keep aside.
Add oil in a pan and saute the onions until soft. Add the ginger and garlic, green chilies and saute for another 2 to 3 minutes. Remove from heat and add the mint and cilantro leaves. Combine it well.
1 tsp cumin seeds
1/2 fennel seeds
2 tsp coriander seeds
1/2 big onion, chopped
2 tsp coriander seeds
1/2 big onion, chopped
1 tsp lemon juice
Salt to taste
1/2 tsp garam masala
Method:
Salt to taste
1/2 tsp garam masala
Method:
Dry roast cumin, fennel and coriander. Grind it into a fine powder. Set it aside
Cut the paneer in small cubes, shallow fry and keep aside.
Add oil in a pan and saute the onions until soft. Add the ginger and garlic, green chilies and saute for another 2 to 3 minutes. Remove from heat and add the mint and cilantro leaves. Combine it well.
Grind the cooked mint cilantro mixture into fine paste.
Add a little oil a pan and cook the onion cilantro paste. Add the ground masala powder. Add a 1/4 cup of water and cook until gravy becomes thick and oil oozes out from the masala. Add sour cream, 1/4 cup water and the fried paneer. Cook on low heat for 2 to 3 minutes. Add garam masala. Season to taste with salt. Finish with some lemon juice.
Add a little oil a pan and cook the onion cilantro paste. Add the ground masala powder. Add a 1/4 cup of water and cook until gravy becomes thick and oil oozes out from the masala. Add sour cream, 1/4 cup water and the fried paneer. Cook on low heat for 2 to 3 minutes. Add garam masala. Season to taste with salt. Finish with some lemon juice.
Serve hot with rice or rotis.
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