Ingredients
Cumin seeds -1 tsp
Cardamom - 3-4Onion - 1 small (1/2 cup finely chopped)
Tomato ketchup - 2 tbsp
Tomato paste - 2 tbsp
Tomatoes - 10-12 (5 cups after chopped) ~ 1kgRed chili - 3-4
Cashews - 8-10
Poppy seeds - 2 tsp (soaked in hot water and ground to paste)
Garlic - 10-12 cloves
Ginger - 1 inch (crushed)
Poppy seeds - 2 tsp (soaked in hot water and ground to paste)
Garlic - 10-12 cloves
Ginger - 1 inch (crushed)
Coriander powder - 1 tbsp
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Kasuri methi - 1 tsp
Ginger-garlic paste - 1 tbsp
Coriander powder - 1 tsp
Chili powder - 1 tsp
Chili powder - 1 tsp
Heavy cream - 1/2 cup
Kasuri methi - 1 tbsp
Kasuri methi - 1 tbsp
Coriander leaves - 2 tbsp (finely chopped)
Garam masala - 1/2 tsp
Garam masala - 1/2 tsp
Butter - 2 tbsp + 2 tbsp
Ghee - 2 tbsp
Oil - 2 tbsp + 2 tbsp
Salt
Ghee - 2 tbsp
Oil - 2 tbsp + 2 tbsp
Salt
Preparation method
- Heat 1 tbsp oil and 1 tbsp butter in a pan over medium heat
- Add cumin seeds and cardamom. Saute
- Add the onion and sauté until light brown
- Add tomato ketchup and cook for 1-2 mins
- Add tomato paste and cook for 1-2 mins
- Add tomatoes, ginger, garlic, cashews, poppy seeds, red chili, masala powders and kasuri methi. Mix well and cook covered for 12-15 mins in med heat
- Take off heat and allow to cool. Grind to a paste. Strain using a sieve
- Heat 2 tsp oil and 2 tbsp butter in a pan
- Add ginger garlic paste and green chili. Saute for a minute.
- Add red chili powder and saute for 1 min
- Add strained ground masala and 1/2 cup hot water. Cook for 8-10 mins
- Add paneer and cook for ~2 mins.
- Add whole cream and cook for ~2 mins
- Adjust salt. Add garam masala, kasuri methi and coriander leaves. Cook for a minute or two
Alternative options
- Paneer or Soya chaap - Fry this in oil and leave it in warm water until you add to gravy
- Paneer - You can coat this in a batter of besan, salt and chili powder and fry before adding to gravy
- Raw Banana Kofta
- Malai Kofta
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