Planning Time- 10 minute
Cook Time- 30 minute
COURSE- CURRY
Food- NORTH INDIAN
SERVINGS- 4
for onion tomato puree:
1 tbsp margarine
2 cases cardamom
1 inch cinnamon
1 case dark cardamom
3 cloves
1 onion, cut
3 clove garlic
1 inch ginger, slashed
2 tomato, slashed
1 cup water
1 tsp salt
for curry:
1 tsp margarine
½ tsp shahi jeera
1 cove leaf
¼ tsp turmeric
1 tsp kashmiri red bean stew powder
¼ cup cream/malai
15 blocks paneer/curds
scarcely any strings saffron/kesar
½ tsp kasuri methi, squashed
¼ tsp garam masala
Guidelines
in a kadai, first and foremost, heat 1 tbsp spread and saute 2 units cardamom, 1 inch cinnamon,1 case dark cardamom and 3 cloves.
presently add 1 onion, 3 clove garlic and 1 inch ginger.
saute marginally until onion relax.
further, add 2 tomato and saute marginally.
likewise, add 1 cup water and 1 tsp salt. blend well.
cover and bubble for 20 minutes or until it relax totally.
cool totally and move to a blender. mix to smooth glue without adding any water.
strainer the puree ensuring the puree is smooth and velvety. keep to the side.
in a huge kadai heat 1 tbsp margarine and saute ½ tsp shahi jeera and 1 sound leaf.
keeping fire on low add ¼ tsp turmeric and 1 tsp bean stew powder.
saute somewhat until the flavors turn sweet-smelling.
include the pre-arranged tomato-onion puree and blend well.
further, add ¼ cup cream and blend until everything is all around consolidated.
include 15 blocks paneer, scarcely any strings saffron and blend well.
cover and stew for 5 minutes or until flavors are assimilated well.
presently add ½ tsp kasuri methi and ¼ tsp garam masala. blend well.
at long last, appreciate shahi paneer with roti or garlic naan.