Open in Cookpad AppSteps
- 1
Keep paneer in warm salted water for 10 minutes. Strain it, keep aside.
Boil all the given ingredients of gravy in 1 cup water, cool it, grind it to a fine paste, keep aside.
- 2
Take a wok or deep bottom pan, add oil & butter, heat it.
- 3
Add ginger garlic paste, saute it until rawness is released. Add very lil water to avoid burning.
- 4
Now add gravy paste (adjustable), stir it. Add 1/2 cup water, mix it well.
- 5
Lower the flame, cover it with the lid, cook it until oil has oozed out.
- 6
Open the lid, increase the flame, add haldi, dhania & red chilli powder, add lil water, mix it well.
- 7
Cover it again, cook it at low flame, until oil has surfaced.
- 8
Open the lid, increase the flame, add dahi, mix it well.
- 9
Cook it covered at low flame till oil separates.
- 10
Open the lid, add malai, stir it for a sec.
- 11
Cover it again, cook it at low flame until oil has oozed out.
- 12
Increase the flame, open the lid, add garam masala powder & kasoori methi, stir it nicely.
- 13
Add paneer pcs, stir it gently.
- 14
Now add 1/2 cup water, give a boil.
- 15
Lower the flame, cover it again, cook it until saucy.
- 16
Turn off the flame, open the lid after 10 minutes.
- 17
Take out in a serving bowl, garnish it with chopped dhania patta.
- 18
Can be served along with Tandoori Roti, Naan or Lachcha Paratha..
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