Ingredients
2- 3 Onions finely chopped
1 cup (250 ml) Tomato puree (or fresh 2-3 tomatoes finely chopped)
250 gms Paneer (Cottage cheese)
3 Tbsp Oil
1 Tsp Ginger garlic paste (or finely chopped fresh ginger and garlic)
1 Bay leaf
1 Black cardamom
2 Green cardamom
1small piece of Cinnamon
2 Black pepper
2-3 colves
1 Tsp Cumin Seed
1 Tbsp Coriander powder
0.5 Tsp Turmeric
0.5 Tsp Salt (As per taste)
0.25 Tsp Garam Masala
50 ml (0.25 Cup) Cream
Few drops of lemon
Pinch of sugar
1 Tbsp White flour (optional)
Preparation
Heat the oil in a pan over medium heat. Add bay leaf, cardamom, cinnamon, pepper and cloves and fry them a little then add cumin seeds and let them crackle. Now add ginger-garlic paste and chopped onions in the pan and stir until it gets golden brown. Now add tomato puree and stir again until all water evaporates from the mixture. Let this cool for few minutes and then add it to the blender and make a fine paste of it. Now add the blended mixture in warm pan and add rest spices – coriander powder, turmeric powder, garam masala, salt to taste and mix it well. After it is properly mixed then add the cream and stir it until oil starts separating from the mixture. Now add lemon and sugar. For a thicker gravy add white flour and leave it for few minutes. Now add pieces of Paneer to the gravy and let it cook for 5 more minutes.
http://cookcurry.de/
2- 3 Onions finely chopped
1 cup (250 ml) Tomato puree (or fresh 2-3 tomatoes finely chopped)
250 gms Paneer (Cottage cheese)
3 Tbsp Oil
1 Tsp Ginger garlic paste (or finely chopped fresh ginger and garlic)
1 Bay leaf
1 Black cardamom
2 Green cardamom
1small piece of Cinnamon
2 Black pepper
2-3 colves
1 Tsp Cumin Seed
1 Tbsp Coriander powder
0.5 Tsp Turmeric
0.5 Tsp Salt (As per taste)
0.25 Tsp Garam Masala
50 ml (0.25 Cup) Cream
Few drops of lemon
Pinch of sugar
1 Tbsp White flour (optional)
Preparation
Heat the oil in a pan over medium heat. Add bay leaf, cardamom, cinnamon, pepper and cloves and fry them a little then add cumin seeds and let them crackle. Now add ginger-garlic paste and chopped onions in the pan and stir until it gets golden brown. Now add tomato puree and stir again until all water evaporates from the mixture. Let this cool for few minutes and then add it to the blender and make a fine paste of it. Now add the blended mixture in warm pan and add rest spices – coriander powder, turmeric powder, garam masala, salt to taste and mix it well. After it is properly mixed then add the cream and stir it until oil starts separating from the mixture. Now add lemon and sugar. For a thicker gravy add white flour and leave it for few minutes. Now add pieces of Paneer to the gravy and let it cook for 5 more minutes.
http://cookcurry.de/