the dish itself is not Indian as the cottage cheese and tomatoes cashew nut is brought by Portuguese so this is not Indian now to make this not-Indian dish
Ingredients::=
For Onion Tomato Puree
1 tbsp ghee
1 tsp cumin seeds
1-inch cinnamon
2 cloves
2 green cardamom
1 black cardamom
1 bay leaf
2 green chilli
1-inch ginger, cut into cubes 3-4 garlic, roughly chopped
2 medium onion, cut into quarter 10-12 cashew nuts, soaked 4 medium tomatoes, cut into quarter Salt to taste ¼ tsp turmeric
1/2 cup curd
For the Final Assembly,
2 tbsp butter
1 tbsp Kashmiri red chilli powder
Prepared Puree 250 gms paneer, cubed ¼ cup cream
1 tsp kasoori methi, crushed
Process::=
heat ghee add all the whole spices now add the onion and saute for a minute and add the ginger and garlic and saute until the smell of ginger and garlic is gone, don't brown the onion brown and mix the powder masala mix in the curd make it a paste and put in the pan as because the curd will not let the masala to burn and the gravy will be tick and will take less cream to make and cook it for 3 minutes. now add the tomatoes and 1/2 cup water and let it cook for 12 -15 minutes. now cool the masala and blend it and strain it.
now a little trick from Bengal add oil or ghee sprinkle sugar and once the sugar start to caramelise add red chill powder an add the strained gravy. now add cream and kasoori mathi and add the paneer and cook it for 3 to 4 minutes and serve it.
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