bk

Ingredients:

1.Panner – 250 gm

2.Onion – 1 chopped

3.Green chilli – 2 chopped

4.Ginger - ½ inch piece

5.Tomato – 4 chopped

6.cardamom – 2 crushed

7.Red chilli powder - ½ tsp

8.Garam masala - ½ tsp

9.Fresh curd/Cream - ¼ cup

10.Milk - ½ cup

11.Ghee/Butter/Oil – 3 tbsp

12.Tomato sauce – 2 tbsp

13.Salt to taste

Garnishing

Coriander leaves – 2 tbsp finely chopped

Method:

1.Cut paneer into 2”fingers.Fry and keep aside.

2.Heat half ghee in a pan.Add cardamom,ginger,green chilli and onion .Fry for 3 minutes.

3.Add the tomatoes and saute for 2 minutes.Cook for 3 minutes, covered.

4.Add curd and cook for 2 minutes.

5.Add ½ cup of water and cool.

6.Blend this in a mixie into a smooth mixture.

7.Heat remaining ghee in a pan.Add this blended mixture and tomato sauce,Red chilli powder and Garam Masala.Add salt to taste.

8.Boil to a thick gravy for 5 minutes.

9. Just before serving heat gravy, add milk and paneer fingers and boil for 3-4 minutes.

Garnish with chopped coriander.

10.Serve hot with chappati and Nan