Ingredients:
Tomatoes - 2, large and chopped
Ginger - 1 inch piece, grated
Coriander Powder - 1/2 tsp
Tomatoes - 2, large and chopped
Ginger - 1 inch piece, grated
Coriander Powder - 1/2 tsp
Kasuri Methi - 1 tsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Oil - 3 tblsp
Charmagaz-3 tbsp
Turmeric Powder - 1/4 tsp
Sugar - 1 tsp
Chilli Powder - 1 tsp
Oil - 3 tblsp
Charmagaz-3 tbsp
Broken Kaju (cashew nuts) – 1tbsp
Cream - 2 tsp
Paneer - 250 gms, cubed
Green Chillies - 3, chopped
Method: 1. Puree together the ginger, green chilies and tomato.
2. Grind the char magz & kaju together
Cream - 2 tsp
Paneer - 250 gms, cubed
Green Chillies - 3, chopped
Method: 1. Puree together the ginger, green chilies and tomato.
2. Grind the char magz & kaju together
3.
Boil the cheese with a little salt and a pinch of turmeric.
4. Heat the oil in a pan.
5. Add the kasuri methi first and then tomato puree.
6. Stir-fry for two minutes.
7. Add the charmagaz (watermelon seeds ) & kaju (cashew nuts ) pest and turmeric ,coriander and chili powders.
8. Keep stirring till the oil separates.
9. Add the paneer, cream, salt and sugar.
10. Stir-fry on low flame and one cup water.
11. Cook on low flame with the pan covered till the paneer are cooked.
12. Remove from fire.
13. Add 2 tbsp butter or Garnish with a blob of butter.
14. Serve hot with roti, porotha or white plain rice.
4. Heat the oil in a pan.
5. Add the kasuri methi first and then tomato puree.
6. Stir-fry for two minutes.
7. Add the charmagaz (watermelon seeds ) & kaju (cashew nuts ) pest and turmeric ,coriander and chili powders.
8. Keep stirring till the oil separates.
9. Add the paneer, cream, salt and sugar.
10. Stir-fry on low flame and one cup water.
11. Cook on low flame with the pan covered till the paneer are cooked.
12. Remove from fire.
13. Add 2 tbsp butter or Garnish with a blob of butter.
14. Serve hot with roti, porotha or white plain rice.
