Preparation Time: 15 min. Cooking Time: 30 min. Serves 4
Ingredients:
500 grams of Paneer Grated on the Big Side
3 Medium Onions Very Finely Chopped or Grated
2 Medium Tomatoes Coarsely Grind or Grated
3 Green Chillies Roughly Chopped
1 inch Ginger Roughly Sliced
5 big Garlic Roughly Chopped or (8 tiny once)
3 tbsp Coriander Finely Chopped
½ cup Yoghurt Beaten
1½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 tsp Turmeric Powder
½ tsp Red Chilli Powder
2 tsp Kashmiri Red Chilli Powder
½ tbsp Coriander-Cumin Powder (Dhana Jiru)
1½ tbsp Prepared Masala Powder
2 tbsp Oil
1 tbsp Mustard Oil
2 tbsp Butter
1 tsp Jaggery (Gōr)
Salt to taste
Dry Masala Powder:
1 tbsp Coriander Seeds
½ tbsp Cumin Seeds
½ tsp Fennel Seeds (Variyālī)
1 tbsp Black Peppercorns
4-5 Clove
6 Black Cardamom
3 Green Cardamom
1½ tbsp Kasoori Methi (Dried Fenugreek Leaves)
Method:
Roast all the dry masala powder for 2 minutes on a low flame, then allow it to cool, grind to a fine powder, and set aside.
Grind the green chillies, ginger, and garlic coarsely in a pestle & mortar or a blender and set aside.
Mix the yoghurt with the turmeric, red chilli powder, Kashmiri chilli powder and coriander-cumin powder and set aside.
Heat the oil and mustard oil in a pan; once hot, add the cumin seed and asafoetida, then add the ginge, garlic and chilli paste and sauté for a minute.
Add the onions and ¼ tsp of salt and sauté them until soft and translucent. Then add the yoghurt mixture and cook for 4-5 minutes until the oil is released, stirring continuously.
Add the tomatoes, jaggery, and salt, cook for 2-3 minutes, then add the coriander stalks with ¾ cups of water, mix well, and cook on a low flame for 12-15 minutes, occasionally stirring until the water has evaporated.
Add the grated paneer, chopped coriander, masala powder, and 1 cup of water, mix well, and cook for 3-5 minutes. Add the butter and mix well.
Garnish with chopped coriander few slit green chillies, and a wedge of lime, and enjoy hot with paratha or naan.
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