LEHSUNI PANEER gravy

Name: LEHSUNI PANEER gravy
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 c mushrooms, sliced; For Gravy:; 2 tbsp Ghee,; 1 tbsp Oil,; 1/2 inch Cinnamon stick; 2 Bay leaf; 1/2 tsp Cumin seeds; 1/2 inch Ginger, peeled, sliced; 7-8 Garlic cloves,; 3 medium size Onions, sliced; 1 small Tomato, roughly chopped; 1/2 tsp Turmeric powder; 1/4 tsp Degi red chili powder,; 1 tsp Coriander powder; 1/3 cup Curd, beaten,; Salt to taste,; 10-11 Cashewnut,; 1/4 cup Water,; 2 Garlic cloves; For Finishing Gravy; Fried Paneer; 3 tbsp Oil,; 2-3 cups Water,; Salt to taste,; 1 tbsp fresh Mint leaves, roughly torn; For Paneer Marination; 350 gms Paneer, cut into cubes; Salt to taste; 1/2 tsp Dry fenugreek leaves, crushed; 1/2 tsp Degi red chili powder,

Lakshmi Sridharan Ph D @cook_19872338

USA

#Win #week6
Aromatic, flavorful healthy gravy. Rich with healthy immunity boosting ingredients. Garlic is the star of this recipe

Lakshmi Sridharan Ph D @cook_19872338

USA

#Win #week6
Aromatic, flavorful healthy gravy. Rich with healthy immunity boosting ingredients. Garlic is the star of this recipe

Saved

Ingredients

25-30 mins

2 servings

2 cmushrooms, sliced
For Gravy:
2 tbspGhee,
1 tbspOil,
1/2 inchCinnamon stick
2Bay leaf
1/2 tspCumin seeds
1/2 inchGinger, peeled, sliced
7-8Garlic cloves,
3medium size Onions, sliced
1small Tomato, roughly chopped
1/2 tspTurmeric powder
1/4 tspDegi red chili powder,
1 tspCoriander powder
1/3 cupCurd, beaten,
Salt to taste,
10-11Cashewnut,
1/4 cupWater,
2Garlic cloves
For Finishing Gravy
Fried Paneer
3 tbspOil,
2-3 cupsWater,
Salt to taste,
1 tbspfresh Mint leaves, roughly torn
For Paneer Marination
350 gmsPaneer, cut into cubes
Salt to taste
1/2 tspDry fenugreek leaves, crushed
1/2 tspDegi red chili powder,
1 1/2 tspOil
(for marination)
1 1/2 tbspOil, (for frying)
For Tossed Garlic:
2 tbspOil
3-4Garlic cloves, sliced
For Garnish:
sprigsMint
gravy

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Steps

25-30 mins

1

Make a checklist; keep all ingredients within reach
2

Make a checklist; keep all ingredients within reach
3

Make a checklist; keep all ingredients within reach
4

For Gravy In a shallow sauce pan, add ghee, and oil; once it's hot, add cinnamon stick, bay leaf, cumin seeds and let it splutter well. Add ginger, garlic and sauté it well. Add onion and sauté it until translucent then add tomato and sauté it well.
5

Stir in turmeric powder, red chili powder, coriander powder and sauté it well. Add beaten curd and sauté on medium low heat, add salt to taste and mix it well. Now, add cashew nuts and sauté it well. Add water and crushed garlic cloves and mix it well and cook for a while. Once gravy gets cooked perfectly then switch off the flame and Transfer prepared gravy into the bowl for resting.
6

Once the mixture cools down to room temperature, transfer it into a mixer grinder and make smooth paste. Keep it aside for further use.
7

Paneer Marination In a bowl, add paneer, salt to taste, dry fenugreek leaves, degi red chili powder, oil and marinate well. Keep it aside for further use.
For Frying In a pan add oil, once it gets hot, place the marinated paneer cubes and fry until crisp. Keep it aside for further use.
8

Mushroom Fry: Heat a saucepan over medium heat, add the mushrooms and sauté. 5-6 minutes. Turn off the stove. Keep the sauteed mushrooms aside and stir. Add the oil left over after frying the paneer to the blended gravy paste in the bowl.
Add the gravy along with the oil to a kadai on medium flame. After a few minutes, add 2 cups of water and stir and let it boil for 7-8 minutes. Add fried mushroom and stir. Add salt. Aroma from the spices will fill house. Turn off the stove
9

Transfer to a serving bowl. Garnish with fried paneer on top.
For tossed garlic: Add garlic slices to hot oil a saucepan over low heat and saute until golden brown.
10

Add the roasted garlic on top of the gravy. Add mint leaves. Serve the gravy hot. You can also serve chapati, paratha and serve hot with gravy. You can also serve chapati and paratha

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Lakshmi Sridharan Ph D @cook_19872338

on January 04, 2023 18:21

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography