Ingredients
- 1/2 cup Cream (Malai)
- 250 gm Paneer (Cottage Cheese)
- 1/2 tsp Garam Masala
- 4 Tomatoes
- 2 cup Milk
- 4 – 5 cloves Garlic
- 2 cup Makhana
- 4 tbsp Ghee
- 1 tsp Red Chilly Powder
- 4 Onions
- 1 ” long piece Ginger
- 1 cup Cashew nut
- 1/2 tsp Dried Pudina Leaves
- 1 tbsp Poppy seeds (Khuskhus)
- 1/4 tsp Turmeric
- Coriander Leaves
- Soak poppy seeds in ¼ cup of water and keep aside for 1 hr.
- Thereafter, grind the poppy seeds into paste.
- Cut paneer into small cubes and fry the makhane in ghee and keep aside.
- Grind tomato, onion, ginger and garlic into paste.
- Cut cashew nuts into small pieces and chop coriander leaves.
- Now fry the paste in the hot ghee till turns brown.
- Pour the poppy seeds paste into the above mixture and cook for another 2 mins and turn off the gas.
- Add turmeric, cream, salt, red chili pepper, dried pudina, paneer cubes and makhane. Keep aside for half an hour.
- After the prescribed timing put the utensil again on fire and pour in milk.
- Boil it and add 3 cups of water.
- Simmer till the makhane become tender and add cashew nuts and garam masala.
- Cook for I min, serve hot garnished with coriander leaves.
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