|
1 kg
80 ml
6
2
3
6
200 g
40 g
40 g
10 g
4 g
5 g
10 g
1/3 tsp
180 g
10 g
120 ml
8 g
3 g
3 g
3 drops
1/2 g |
cottage
cheese (paneer), fingers
oil
cloves
(laung)
bay leaves
(tej patta)
cinnamon
(daalchini) sticks
green
cardamoms (choti elaichi)
onions
paste
ginger
paste
garlic
paste
red chili
powder
turmeric
(haldi) powder
coriander
powder
cashew nut
paste
red
coloring
yoghurt,
whisked
sugar
cream
garam
masala
green
cardamom (choti elaichi) powder
mace
(javitri) powder
vetivier
(kewda)
saffron
(kesar) (dissolved in 1 tbsp milk)
salt to
taste |
Method :
- Heat oil in a pan, add cloves, cinnamon sticks
and green cardamoms, sauté over medium heat until they begin to
crackle.
- Add the onion paste and stir fry for 2-3 minutes.
- Stir in the ginger and garlic pastes, red chili
powder, turmeric powder, coriander powder, cashew nut paste, salt
and color.
- Add yoghurt, warm water (1/2 cup) and sugar,
bring to a slow boil and then simmer until the oil separates.
- Allow the curry to cool, remove whole spices and
blend to a smooth consistency.
- Reheat the curry, stir in the cream, garam
masala, cardamom powder, mace powder, vetivier and saffron mixture.
- Add the cottage cheese fingers, cook further for
5 minutes.
- Serve hot, garnished with chopped coriander,
accompanied by any dry vegetable preparation and Paranthas.
Serves 4 - 5
Preparation time : 30 minutes
Cooking time : 20 minutes
|
Learn how
to cook Vegetarian Recipes
Subscribe to our newsletter
|
Get the above cooking ingredients here
|