Paneer recipe
material
For gravy
2 cups chopped tomatoes
1 cup sliced onions
1/2 cup cashew nuts
4 dried cashmere red chilly, torn
Other stuff
3 table-spooned butter
2 t-spoon garlic paste
25mm. (1 ") piece of cinnamon
3 cloves
2 cardamom
2 fast papers
1 Table-Spoon Kasuri Fenugreek
2 T-Spoon Garam Masala
1/2 cup tomato puree
salt to taste
1/4 cup chopped fresh curd
1 t-spoon sugar
4 tablespoon fresh cream
2 cups of paneer cut, cut into pieces of 1 "x1 / 4"
To decorate
2 tablespoon fresh cream
Method
For gravy
Mix all ingredients in a deep embroidery with 11/2 cup water and boil it for 10-15 minutes at high temperature or stirring between the tomatoes until it becomes soft.
Make a soft mixture by cooling it into a mixer. Put aside.
Heat the butter in deep embroidery, add garlic paste and roast it for a few seconds on medium flame.
Add cinnamon, cloves, cardamom and a fast card and stir it in a few seconds and fry on medium flame.
Mix well, add kasoori fenugreek, garam masala, tomato puree, prepared mixture and salt and cook for 2-3 minutes, stirring constantly on medium flame.
Add curd and mix well and cook on medium heat for one more minute.
Add sugar, 1/4 cup water, paneer and cream and lightly mix and cook for 2 minutes on medium flame.
Serve hot with decorating with fresh cream.
