Why I chose this name – because the gravy has a kumkum colour, very simple, yet very tasty. A combination of both diced and crumbled paneer are used. The recipe for you!
Diced paneer – 1 cup
Crumbled Paneer – 1 cup
Salt – to taste
Finely chopped onions – 1 cup
Coarsely powdered almonds and cashews – each 1 teaspoon
GRIND TO A FINE PASTE :
Ripe red tomatoes (chopped) – 6
Ginger – a small piece
Kashmiri chilli powder – 2 teaspoons
Garlic – 2 flakes
Cardamom – 2
Cloves – 3
Cinnamon – 1 small piece
Black pepper – 4
Ani seeds – 1/2 teaspoon
Refined sunflower oil – 2 1/2 tablespoon
Jeera – 1 teaspoon
Slit green chilli – 1
Crushed kasoori methi – 2 big inches
(Dry fry kasoori methi in a hot pan for 20 secs)
Butter – 1 tablespoon
Finely chopped coriander leaves(cilantro)
Lime juice – 1 teaspoon
Heat a thick bottomed pan and add oil. Season jeera, add onions and fry in medium flame. Once the onions turn golden, add the almond and cashew powder. Sauté for two mins. Add the paste, fry until the raw smell goes and oil seeps on the sides. Add the diced and crumbled paneer. Cook on sim flame for 3 minutes till the gravy mixes well with the paneer. Switch off the flame.
Garnish with green chilli, coriander leaves, butter, kasoori methi and lime juice.
You can serve this delicious dish with hot naan, roti, jeera rice or plain steamed rice.
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CHEF’S TIPS :
1. Always double fry the gravy.
2. Home-made paneer is the best.
Boil 1 litre milk. Add 2 big ladleful of fresh curd. Once the milk curdles, strain and store it in a glass or stainless steel container. Store it in the normal chill fridge compartment. Can store for upto 3 to 4 days but remember to change water daily and wipe the lid of the container.