Thursday, August 12, 2010


(Serves 2-3)
  • Paneer: 200 grams cut into triangles
  • Butter: 4 tablespoons
  • Bay leaves: 1
  • Cloves: 4
  • Cinnamon: 1 inch stick
  • Green cardamom: 3
  • Whole dry red chillies: 4
  • Cumin seeds: 1 teaspoon
  • Onions: 1 medium sliced
  • Ginger paste: 1 teaspoon
  • Garlic paste: 1 teaspoon
  • Cumin powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chilli powder: 1 teaspoon
  • Tomato puree: 1 cup
  • Kasoori methi (dried fenugreek leaves): 1 tablespoon
  • Salt: to taste
  • Fresh cream: 2 tablespoons


Heat three tablespoons butter in a skillet. Add bay leaf, cloves, cinnamon, cardamom, cumin seeds and dry red chillies. When the oil is fragrant add onions. When the onions turn translucent add ginger paste and garlic paste. Cook for one more minute, and then add coriander powder, red chilli powder, cumin powder and sauté for a few more seconds. Add tomato puree and cook over medium heat till oil separates. Add paneer pieces, salt and half a cup of water. Cook covered over low heat till the gravy thickens, for about eight to ten  minutes. Sprinkle kasoori methi and stir lightly. Remove from heat and combine the cream. Garnish with the rest of the butter and serve hot.

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