Velvety texture

Name: Velvety texture
Cuisine: Indian
Ingredients: 250 grams paneer; 1/2 cup fresh cream / malai; 2 onions; 5-6 garlic; 1 inch ginger; 1/4 cup cashews; 1/4 cup musk Mellon seeds; 1/4 cup poppy seed; 2 tomatoes; 1/4 cup butter; 1 tsp coriander powder; 1 tsp chilli powder; 1 tsp kashmiri red chilli powder; 1 tsp garam masala; 1 tbsp kasoori methi; 1 cup milk; 1 tsp honey

Chhaya Srivastava @cook_8335735

#bandhan

Chhaya Srivastava @cook_8335735

Saved

Ingredients

250 gramspaneer
1/2 cupfresh cream / malai
2onions
5-6garlic
1 inchginger
1/4 cupcashews
1/4 cupmusk Mellon seeds
1/4 cuppoppy seed
2tomatoes
1/4 cupbutter
1 tspcoriander powder
1 tspchilli powder
1 tspkashmiri red chilli powder
1 tspgaram masala
1 tbspkasoori methi
1 cupmilk
1 tsphoney

Saved

Steps

1

Soak cashews musk Mellon seeds and poppy seeds in hot water for 2-3 hours
2

Make a smooth paste of it
3

Slice the onion
4

Take a kadai and deep fry the onions garlic and ginger till dark brown in color
5

Take it out and make a smooth paste of it
6

If you are ha bing malai then whisk it to smooth
7

Heat butter in kadai and add both the paste and all the dry masala leaving garam masala
8

Cook till it leaves oil on medium flame
9

Cut the paneer in cubes and keep aside
10

When the masala is about to cook add 1 cup milk salt kasoori methi and garam masala
11

When it comes to boil add the paneer cubes and fresh malai or cream and mix it gently and cook only for one or two minutes more
12

Off the gas add honey stir it gently and close the lid for 5 minutes before serving
13

Garnish it with coriander leaves and servery it hot with naan or roti