Roasted Chana Dal Paneer Masala

Name: Roasted Chana Dal Paneer Masala
Cuisine: Indian
Ingredients: 50 grams Cashews; 20 grams Raisins; 100 milliliters Water; 50 grams Split bengal gram; 1 litre Water; 320 grams Onions; 120 grams Curd; 400 grams Paneer; 1 1/2 tablespoons Garlic; 1 1/2 tablespoons Ginger; 1 teaspoon Salt; 1 teaspoon Red chilli; 1 teaspoon Cumin powder; 1 teaspoon Coriander powder; 1 teaspoon Garam masala; 1 teaspoon Dry fenugreek leaves; 50 milliliters Water; 50 grams Butter; 2 tablespoons Garlic; 2 tablespoons Ginger; 200 grams Onion puree; 380 grams Tomato puree; 1/2 teaspoon Salt; 1/2 teaspoon Red chilli; 1 teaspoon Turmeric; 200 milliliters Water; as needed Coriander - for garnishing

rosy bansal @cook_14121057

#goldenapron

rosy bansal @cook_14121057

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Ingredients

50 gramsCashews
20 gramsRaisins
100 millilitersWater
50 gramsSplit bengal gram
1 litreWater
320 gramsOnions
120 gramsCurd
400 gramsPaneer
1 1/2 tablespoonsGarlic
1 1/2 tablespoonsGinger
1 teaspoonSalt
1 teaspoonRed chilli
1 teaspoonCumin powder
1 teaspoonCoriander powder
1 teaspoonGaram masala
1 teaspoonDry fenugreek leaves
50 millilitersWater
50 gramsButter
2 tablespoonsGarlic
2 tablespoonsGinger
200 gramsOnion puree
380 gramsTomato puree
1/2 teaspoonSalt
1/2 teaspoonRed chilli
1 teaspoonTurmeric
200 millilitersWater
as neededCoriander - for garnishing

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Steps

1

In a bowl, add 50 grams cashews, 20 grams raisins, 100 milliliters water and soak for 2 hours.
Take a pan, add 50 grams split bengal gram and fry roast until it turns golden brown in colour.
Remove it from heat and transfer this into a blender.
2

Blend it into a fine powder.
Heat 1 litre water in a deep pan, add 320 grams onions and bring it to a boil.Remove it from heat and transfer the onions into a blender, add 120 grams curd and blend it into a smooth puree.
3

In a mixing bowl, add 400 grams paneer, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, blended mixture, 1 teaspoon salt, 1 teaspoon red chilli, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves blended onion paste,
4

Marinate for 1 hour.
5

Heat 50 grams butter in a heavy skillet, add 2 tablespoons garlic, 2 tablespoons ginger and stir for 1 - 2 minutes.Then, add 200 grams onion puree and mix it well.Cook for 5 - 7 minutes on medium heat.
6

Now, add 380 grams tomato puree and mix it well.
Add 1/2 teaspoon salt, 1/2 teaspoon red chilli, 1 teaspoon turmeric and mix it again.
Add the blended cashew paste, 100 grams fresh cream and mix it well.Cook for 5 - 7 minutes on medium heat.
7

Then, add 200 milliliters water and mix it well.Bring it to a boil.
Now, add the marinated paneer and mix it well.Cook for another 5 - 7 minutes on medium heat.
8

In a blender, add the soaked cashews and raisins, add 50 milliliters water and blend it into a smooth paste.
Keep aside.
9

Garnish with coriander.
Serve hot.