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Ingredients

4 people
  1. For Gravy
  2. 3 tbspghee
  3. 1bay leaf
  4. 3green cardamom
  5. 3cloves
  6. 1 inchginger chopped
  7. 3 garlic cloves crushed
  8. 1green chilli cut in half
  9. 2medium onions sliced
  10. 18cashew nuts
  11. 6medium tomatoes cut into pieces
  12. 1/2 tspkashmiri red chilli powder
  13. to tasteSalt
  14. 1 1/2 cupwater
  15. Curd Mixture
  16. 1 tbspkashmiri red chilli powder
  17. 1 tbspcoriander powder
  18. 1/4 tspturmeric powder
  19. 3 tbspcurd
  20. Other Ingredients
  21. 200 gmpaneer
  22. 2 tspChopped ginger
  23. 1chopped green Chillies
  24. 1 tspkashmiri red chilli powder
  25. 2 cubesbutter
  26. 3 tbspfresh cream
  27. 1 tbspdried fenugreek leaves

Cooking Instructions

  1. 1

    In a bowl add kashmiri red chilli powder, turmeric powder, coriander powder, curd and mix everything properly ; keep aside.

  2. 2

    In a kadai heat ghee & add bay leaf, green cardamom, cloves, ginger - garlic, green chillies, onions & saute them until translucent.

  3. 3

    Now add the curd mixture & continue cooking for 2 - 3 minutes.

  4. 4

    Then add the cashew nuts, tomatoes, salt, kashmiri red chilli powder & saute for 2 minutes on medium heat.

  5. 5

    Add the water & cook for 10 - 12 minutes until tomatoes get cooked.

  6. 6

    Now switch off the flames, let it cool down & grind it into a fine paste with a mixer grinder.

  7. 7

    In a kadai add butter, chopped ginger & green chillies, kashmiri redchillipowder & add the gravy mixture & cook it for 2-3 minutes.

  8. 8

    Add the cube paneer ; saute well. Now add the cream & dry fenugreek leaves again saute well. Add coriander leaves if you want.

  9. 9

    Switch off the flames & serve hot.

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SNEHA NANDY
SNEHA NANDY @snehamnandy
on
Kolkata
I love making bengali food. I love to cook ; it give me happiness & peace...
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