#Restaurant style curry

Name: #Restaurant style curry
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gr paneer; 500 gr tomatoes; Half cup Boildmutter; 2 tbs cashunuts; 1 tbs raisins; 1 tsp sugar; to taste Salt; as needed Bey leaf; Half cup cream; Half cup milk; 2 tbs Coriander leave s; For masala; 2 tbs poppyseed; 2 tbs corridor seed; 12 peppercorns; 1 tsp Cinemon; 5 cloves; 2 cardamon; 10 whole red dry chillies; 1 tsp red chilli powder

Daxa Parmar @daxaparmar

Paneer Akbary

Daxa Parmar @daxaparmar

Paneer Akbary

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Ingredients

15 minutes

2 servings

500 grpaneer
500 grtomatoes
Halfcup Boildmutter
2 tbscashunuts
1 tbsraisins
1 tspsugar
to tasteSalt
as neededBey leaf
Halfcup cream
Halfcup milk
2 tbsCoriander leave s
For masala
2 tbspoppyseed
2 tbscorridor seed
12peppercorns
1 tspCinemon
5cloves
2cardamon
10whole red dry chillies
1 tspred chilli powder

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Steps

15 minutes

1

Mix all ingredients exept red chilli powder roast all in iron pan and cool it then add red chilli powder cool it and then grind it
2

For paste
3

2onion 2tbs grated dry coconut 1inch ginger 10 garlik cloves add little water and make fine paste
4

Add one cup water in Tomatos and grind it
5

Heat ghee and saute cashunuts and paneer and keep aside
6

Addbayleaf Coriander seed onion paste stir for two minutes add grind masala and raisin saute til ghee release
7

Now addsalt sugar milktmato paste cream and paneer
8

Cover it and simmer for ten minutes add cashnuts and boiled peas and garnish with Coriander leaves